Instant Pot® Chicken and Tortilla Soup recipe

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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

Nutrition Info

227.5 calories
carbohydrate: 28.5 g
cholesterol: 42.7 mg
fat: 4.1 g
fiber: 4.4 g
protein: 20.1 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1345.4 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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