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This Instant Pot chicken tortilla soup is such an easy, healthy one-pot dinner recipe! It’s great for a quick meal on a busy night. (gluten-free, dairy-free)
On a busy night, I always like to have an easy meal on my menu plan. This Instant Pot chicken tortilla soup recipe is one of my favorite easy Instant Pot recipes.
This soup is so healthy and delicious. The flavors of corn, chili peppers, tomatoes, and beans complement the chicken so well.
I like to use soft corn tortillas in this soup for just the right texture. The Mexican seasonings can be easily adapted to your tastes. After several experimental batches, this recipe is just how my family likes it. If you want a spicier version, add extra chili powder, hot sauce, or hot salsa as a garnish.
Instant Pot Chicken Tortilla Soup Recipe Tips
One Pot: Using an Instant Pot, this recipe comes together so easily. I love that I can sauté the onion in the pot without dirtying another dish, and the chicken cooks right in the soup. It does take a bit of time for the pot to come to pressure at the beginning and to release pressure after the 7 minute cook time. Fortunately, this recipe only takes about 10 minutes of active prep time.
Shredding the Chicken: I use a shortcut to shred the chicken since I never enjoy the traditional method of shredding it using two forks. Instead, I place the cooked chicken in the bowl of my stand mixer. In less than a minute, the mixer makes quick work of the chicken, shredding it into perfectly sized pieces.
Storage: For storage, transfer cooled leftover soup to an airtight container, and store it in the refrigerator for 3 to 4 days. You can also transfer this Instant Pot chicken tortilla soup to the freezer for several months.
Try my Instant Pot beef stew or chicken picadillo for another easy, family-friendly dinner recipe.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
- 1 tbs. olive oil
- 1 onion chopped
- 15 oz. black beans rinsed
- 1 cup frozen corn
- 4 oz. diced chilies
- 3 cups chicken broth
- 28 oz. diced tomatoes with juice
- 1/4 cup fresh lime juice
- 1 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1 tsp. salt
- 1 1/2 lbs. chicken breast
- 6 corn tortillas cut into thin strips
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Set the Instant Pot to Sauté. Add the olive oil and the onion, and cook for a few minutes to soften the onion. Then add the black beans, corn, diced chilies, chicken broth, diced tomatoes, lime juice, and seasonings. Stir everything together, then place the chicken breast in the pot.
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Place the lid on the pressure cooker and turn the knob to Sealing. Pressure cook on manual high pressure for 7 minutes, then allow a natural pressure release for 10 minutes. Release the remaining pressure.
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Remove the chicken from the pot and shred it using a mixer or two forks. Add the shredded chicken back to the pot, along with the tortilla strips. Stir and let it sit for a minute so the tortilla strips wilt.
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Garnish with your favorite toppings, such as shredded cheese, cilantro, avocado, sour cream, and scallions.
Calories: 375kcal | Carbohydrates: 45g | Protein: 35g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1113mg | Potassium: 1176mg | Fiber: 11g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 22mg | Calcium: 112mg | Iron: 5mg
Servings: 6
Calories: 375kcal
Cost: $1.69 per serving
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