Try this Chicken Tortilla Soup - Instant Pot recipe, or contribute your own.
Suggest a better description1. Place the Instant Pot on the saute function. Add the onions and garlic to the pot. Cook for 2-3 minutes until fragrant.
2. Add the chicken breasts, chicken broth, Better than Bouillon, Chili Powder, Cumin, and tomato paste to the Instant Pot.
3. Close the pot and seal. Place the Instant Pot on Manual > High Pressure Cooking for 10 minutes.
4. Allow the steam to naturally release for 10 minutes instead of performing a quick release.
5. Remove the lid. Remove the chicken from the pot and shred using a knife and fork.
6. Return the chicken to the pot. Place the Instant Pot on the saute function.
7. Add the corn, beans, Diced Tomatoes, and lime juice. Stir to combine. Allow the soup to cook for 3-4 minutes until the corn and beans have softened some.
8. Serve in soup bowls. Top with tortilla strips, cilantro, and shredded cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (553g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 863 | ||
Calories from Fat: 440 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.9g | 65 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 243.1mg | 75 % | |
Sodium 358.3mg | 12 % | |
Potassium 1448mg | 38 % | |
Total Carbohydrate 31.9g | 9 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 22.8g | ||
Protein 73.5g | 105 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 863
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