Chicken Tortilla Soup

By: Aileen Clark

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.
cuisine icon Cuisine
Modern
cuisine icon Course
Kids, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Low Carb
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 6 servings, black beans, black pepper, boneless, chicken broth, cilantro, contributed, cook 25 min, corn, easy, instant pot chicken dinner recipe, instant pot chicken recipe, instant pot chicken soup, instant pot soup recipe, kids, low carb, mild diced green chilies, modern, prep 5 min, pressure cook, salt, skinless chicken breasts, soup, soup recipes, tomato paste

prep icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon Servings
6 servings
Ingredients
  • 6 cups chicken broth
  • 6 oz tomato paste
  • 1 lb boneless, skinless chicken breasts
  • 15.25 oz corn
  • 14.5 oz black beans
  • 14 oz mild diced green chilies
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup cilantro
Instructions
  • Pour broth into Instant Pot®. Whisk tomato paste into broth.
  • Add in chicken breasts, corn, beans, green chilies, 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 the chicken. Shred the chicken using two forks and then place it back into Instant Pot®.
  • Serve soup topped with tortilla chips and cilantro.
Notes
  • PER SERVING CALORIES: 289 | FAT: 6g | PROTEIN: 30g | SODIUM: 920mg FIBER: 6g | CARBOHYDRATES: 32g | SUGAR: 10g
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