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: 6 servings
- 6 cups chicken broth
- 1 6-ounce can tomato paste
- 1 pound boneless skinless chicken breasts
- 1 15.25 ounce can corn, drained
- 1 14.5 ounce can black beans, rinsed and drained
- 2 7-ounce cans mild diced green chiles
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups tortilla chips
- ¼ cup cilantro roughly chopped
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.
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.
Serving: 1 | Calories: 250kcal | Carbohydrates: 20g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 69mg | Sodium: 1370mg | Fiber: 4g | Sugar: 3g