Instant Pot® Chicken and Tortilla Soup

Name: Instant Pot® Chicken and Tortilla Soup recipe
Prep time: 5 min
Cook time: 20 min
Yield: 6 servings
Cuisine: Global
Ingredients: 1 (32 fluid ounce) container chicken broth; 1 (15 ounce) can fire-roasted diced tomatoes; 1 ½ cups frozen corn; 1 onion, chopped; ½ cup cauliflower rice; ¼ cup quinoa; 3 cloves garlic; 2 teaspoons chili powder; 3 teaspoons ground cumin; 1 teaspoon paprika; 1 teaspoon salt; ½ teaspoon ground black pepper; 1 pound chicken breast; 3 tablespoons vegetable oil for frying; 2 (8 inch) corn tortillas, cut into bite-sized strips

by Justin Burns 1 year ago

5 (2)

20 minutes

227.5 kcal

28.5 g carbs

Share recipe

Description

Perfectly seasoned tortilla soup in under 1 hour. Delicious! Top soup with a dollop of sour cream, non-fat Greek yogurt or non-fat cottage cheese, grated cheese, crushed tortilla chips or tostadas, and avocado.

Ingredients

1 (32 fluid ounce) container chicken broth
1 (15 ounce) can fire-roasted diced tomatoes
1 ½ cups frozen corn
1 onion, chopped
½ cup cauliflower rice
¼ cup quinoa
3 cloves garlic
2 teaspoons chili powder
3 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 pound chicken breast
3 tablespoons vegetable oil for frying
2 (8 inch) corn tortillas, cut into bite-sized strips

Directions

1. Combine chicken broth, tomatoes, corn, onion, cauliflower rice, quinoa, garlic, chili powder, cumin, paprika, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Add chicken breast. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. Meanwhile heat oil in a skillet over moderately high heat. Add tortilla strips and cook until golden, about 1 minute. Remove with a slotted spoon and drain on paper towels.
3. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and shred or cut into bite-sized pieces.
4. Return chicken to pot to warm. Ladle into soup bowls and top with fried tortilla strips.

Nutrition Facts

serving: 6 servings

calories: 227.5 kcal

carbohydrates: 28.5 g

protein: 20.1 g

saturated fat: 0.7 g

cholesterol: 42.7 mg

sodium: 1345.4 mg

fiber: 4.4 g

sugar: 5.7 g