Instant Pot Chicken Tortilla Soup
This Instant Pot chicken tortilla soup is such a flavorful one-pot dinner. It's an easy, healthy pressure cooker dinner recipe for a busy night.
Servings 6
Calories 375kcal
Cost $1.69 per serving
Equipment
Ingredients
- 1 tbs. olive oil
- 1 onion chopped
- 15 oz. black beans rinsed
- 1 cup frozen corn
- 4 oz. diced chilies
- 3 cups chicken broth
- 28 oz. diced tomatoes with juice
- 1/4 cup fresh lime juice
- 1 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1 tsp. salt
- 1 1/2 lbs. chicken breast
- 6 corn tortillas cut into thin strips
Instructions
- Set the Instant Pot to Sauté. Add the olive oil and the onion, and cook for a few minutes to soften the onion. Then add the black beans, corn, diced chilies, chicken broth, diced tomatoes, lime juice, and seasonings. Stir everything together, then place the chicken breast in the pot.
- Place the lid on the pressure cooker and turn the knob to Sealing. Pressure cook on manual high pressure for 7 minutes, then allow a natural pressure release for 10 minutes. Release the remaining pressure.
- Remove the chicken from the pot and shred it using a mixer or two forks. Add the shredded chicken back to the pot, along with the tortilla strips. Stir and let it sit for a minute so the tortilla strips wilt.
- Garnish with your favorite toppings, such as shredded cheese, cilantro, avocado, sour cream, and scallions.
Video
Nutrition
Calories: 375kcal | Carbohydrates: 45g | Protein: 35g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1113mg | Potassium: 1176mg | Fiber: 11g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 22mg | Calcium: 112mg | Iron: 5mg
