Chicken Tortilla Soup
This zesty soup recipe can be made with frozen chicken breasts. This saves time and allows it to be made at the last minute.
Servings Prep Time
6servings 5minutes
Cook Time
25minutes
Servings Prep Time
6servings 5minutes
Cook Time
25minutes
Ingredients
  • 6cups chicken broth
  • 6oz tomato paste(1 can)
  • 1lb boneless, skinless chicken breasts
  • 15.25oz corn(1 can) drained
  • 14.5oz black beans(1 can) rinsed and drained
  • 14oz mild diced green chilies(2 cans )
  • 1tsp salt
  • 1/4tsp black pepper
  • 1/4cup cilantroroughly chopped
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