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Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

Cost $12, save $10

Source: Recommended by CookPal

  • 20 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Protein

    • 🍗 ½ pound skinless, boneless chicken breast

  • Seasonings

    • 🧂 salt and ground black pepper to taste
    • 🧂 2 teaspoons ground cumin
    • 🧂 2 teaspoons chili powder

  • Vegetables

    • 🥕 ½ cup peeled and chopped carrot
    • 🥬 ½ cup sliced celery
    • 🌽 ½ cup frozen whole kernel corn, thawed

  • Legumes

    • 1 (15 ounce) can black beans, rinsed and drained

  • Broth

    • 🥣 1 (32 ounce) carton Swanson® Chicken Broth (4 cups)

  • Other

    • 2 tablespoons tomato paste
    • 🌮 2 (8 inch) corn tortillas, cut into strips
    • 2 tablespoons chopped fresh cilantro, or to taste
    • 🥑 1 avocado, chopped (Optional)
    • 1 jalapeno pepper, sliced, or to taste (Optional)

STEPS

1

Season the chicken with salt and pepper. Add the chicken, carrot, celery, beans, corn, tomato paste, cumin, chili powder, and Swanson® Chicken Broth to a 6-quart Instant Pot.

2

Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick-release method to release the pressure.

3

Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.

4

Serve topped with tortilla strips, fresh chopped cilantro, avocado, or sliced jalapeño pepper, if desired.

NUTRIENTS

Per 1 serving

🔥

244

Calories

  • 23
    Protein
  • 34
    Carbs
  • 3
    Fats

💡 Use fresh, high-quality chicken broth for better flavor.Adjust the spices based on your preferred level of heat.Store leftovers in an airtight container in the refrigerator for up to 3 days.