Chicken Tortilla Soup
By :The I Love My Instant Pot Affordable Meals by Alieen Clark
Instant Pot Soup Recipe, Instant Pot, Instant Pot Soup, Pressure Cook recipe
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This zesty soup recipe can be made with frozen chicken breasts. This saves time and allows it to be made at the last minute.
Instant Pot Soup Recipe, Instant Pot, Instant Pot Soup, Pressure Cook recipe
Votes: 1
Rating: 5
Rate this recipe!
Prep Time 5 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 6 cups chicken broth
  • 6 oz tomato paste (1 can)
  • 1 lb boneless, skinless chicken breasts
  • 15.25 oz corn (1 can) drained
  • 14.5 oz black beans (1 can) rinsed and drained
  • 14 oz mild diced green chilies (2 cans )
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup cilantro roughly chopped
Prep Time 5 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 6 cups chicken broth
  • 6 oz tomato paste (1 can)
  • 1 lb boneless, skinless chicken breasts
  • 15.25 oz corn (1 can) drained
  • 14.5 oz black beans (1 can) rinsed and drained
  • 14 oz mild diced green chilies (2 cans )
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup cilantro roughly chopped
Instant Pot Soup Recipe, Instant Pot, Instant Pot Soup, Pressure Cook recipe
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Pour broth into Instant Pot®. Whisk tomato paste into broth.
  2. Add in chicken breasts, corn, beans, green chilies, salt, and pepper. Stir to combine.
  3. Close lid and set pressure release to Sealing.
  4. Press Manual or Pressure Cook button and adjust time to 15 minutes.
  5. When the timer beeps, allow pressure to release naturally for 10 minutes and then quick release remaining pressure. Unlock lid and remove it.
  6. Remove the chicken. Shred the chicken using two forks and then place it back into Instant Pot®.
  7. Serve soup topped with tortilla chips and cilantro.
Recipe Notes

PER SERVING CALORIES: 289 | FAT: 6g | PROTEIN: 30g | SODIUM: 920mg FIBER: 6g | CARBOHYDRATES: 32g | SUGAR: 10g

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