Instant Pot Chicken Tortilla Soup Recipe

2021-08-30
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 5m
  • Ready In: 15m

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Nutritional Info

This information is per serving.

  • Calories

    216.0
  • Carbohydrates

    26.1 g
  • Cholesterol

    19.7 mg
  • Fat

    2.7 g
  • Fiber

    6.2 g
  • Protein

    23.7 g
  • Saturated Fat

    0.7 g
  • Serving Size

    1
  • Sodium

    2,016.2 mg
  • Sugar

    2.5 g
  • Trans Fat

    1.1 g
  • Unsaturated Fat

    0.7 g
  • Potassium

    575.3 mg
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Instant pot chicken tortilla soup recipe. Learn how to cook yummy Mexican chicken tortilla soup in an instant pot. This recipe adapted from https://sweetpeasandsaffron.com/instant-pot-chicken-tortilla-soup/

Instant Pot Chicken Tortilla Soup Recipe

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Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 cup (250 ml) salsa
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 15 oz (450 ml) can black beans, drained and rinsed
  • 15 oz (450 ml) can corn, drained
  • 4 cups (1 L) chicken stock
  • 2 boneless and skilness chicken breasts

Method

Step 1

Heat the olive oil in an instant pot, turned to the sauté mode. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft and translucent. Add the garlic and sauté for a further 1-2 minutes.

Step 2

Add part of the chicken stock, scrapping up with a wooden spatula the bottom of the pan. Stir in the rest of the stock, salsa, cumin, salt, black beans, corn, and chicken breasts.

Step 3

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.

Step 4

Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Using the tongs, remove cooked chicken from the cooker and transfer to a large bowl. Using two forks, shred the meat, then return to the pot. Mix well.

Step 5

Serve hot with tortilla chips, lime, cilantro, and shredded cheese.

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