Instant Pot® Chicken and Tortilla Soup

Name: Instant Pot® Chicken and Tortilla Soup
Prep time: 5 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 (32 fluid ounce) container chicken broth; 1 (15 ounce) can fire-roasted diced tomatoes; 1.5 cups frozen corn; 1 onion, chopped; 0.5 cup cauliflower rice; 0.25 cup quinoa; 3 cloves garlic; 2 teaspoons chili powder; 3 teaspoons ground cumin; 1 teaspoon paprika; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 1 pound chicken breast; 3 tablespoons vegetable oil for frying; 2 (8 inch) corn tortillas, cut into bite-sized strips

4.8

(5)

4 Reviews

2 Photos

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.

Recipe by Laura

Published on June 23, 2020

2

Prep Time:

5 mins

Cook Time:

20 mins

Additional Time:

20 mins

Total Time:

45 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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

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.
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.
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.
Return chicken to pot to warm. Ladle into soup bowls and top with fried tortilla strips.

Nutrition Facts (per serving)

228	Calories
4g	Fat
29g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 228
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	4%
Cholesterol 43mg	14%
Sodium 1345mg	58%
Total Carbohydrate 29g	10%
Dietary Fiber 4g	16%
Total Sugars 6g
Protein 20g
Vitamin C 7mg	34%
Calcium 45mg	3%
Iron 2mg	12%
Potassium 348mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.