Chicken Tortilla Soup Recipe
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: 6 servings
Calories: 250kcal
Ingredients
- 6 cups chicken broth
- 6 ounces tomato paste
- 1 pound boneless skinless chicken breasts
- 15.25 ounces corn drained
- 14.5 ounces black beans rinsed and drained
- 14 ounces mild diced green chiles
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups tortilla chips
- ¼ cup cilantro roughly chopped
Instructions
- Pour broth into Instant Pot. Whisk tomato paste into broth.
- Add chicken breasts, corn, beans, green chiles, salt, and pepper. Stir to combine.
- Close lid and set pressure release to Sealing.
- Press Manual or Pressure Cook button and adjust time to 15 minutes.
- When the timer beeps, allow pressure to release naturally for 10 minutes and then quick release remaining pressure. Unlock lid and remove it.
- Remove chicken. Shred chicken using two forks and then place it back into Instant Potâ.
- Serve soup topped with tortilla chips and cilantro.
Video
Notes
Excerpted from The “I Love My Instant Pot” Affordable Meals Recipe Book by Aileen Clark of AileenCooks.com. Copyright © 2019 by Simon & Schuster, Inc. Used by permission of the publisher. All rights reserved.
Nutrition
Serving: 1 | Calories: 250kcal | Carbohydrates: 20g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 69mg | Sodium: 1370mg | Fiber: 4g | Sugar: 3g
