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Instant Pot Chicken Tortilla Soup
This Instant Pot Chicken Tortilla Soup is a quick and easy weeknight meal that takes no effort but is healthy, low calorie, and delicious.
Course
Soup
Cuisine
Mexican
Keyword
chicken tortilla soup, instant pot recipes
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Calories
158
kcal
Author
The Bewitchin Kitchen
Ingredients
3
chicken breasts
boneless and skinless
1
green pepper
diced
1
red pepper
diced
1
cup
corn
1
cup
salsa
1/2
cup
uncooked long grain rice
2
tbsps
lime juice
2
tsps
dried cilantro
1
tsp
cumin
1/2
tsp
chili powder
4
cups
chicken broth
Tortilla strips
for garnish
Sea salt to taste
Optional toppings: avocado
greek yogurt, cheese, etc.
US Customary
-
Metric
Instructions
Add all of the ingredients (except the toppings: tortilla strips, avocado, sour cream, etc) into the Instant Pot.
Put on the lid and seal the vent. Turn cooking option to manual for 25 minutes.
When the Instant Pot goes off, vent.
Take two forks and shred the chicken breasts. Test and add more salt if needed.
Serve into bowls and garnish with tortilla strips and optional avocado, sour cream, greek yogurt, etc.
Nutrition
Serving:
1
g
|
Calories:
158
kcal
|
Carbohydrates:
13
g
|
Protein:
18.5
g
|
Fat:
3.6
g
|
Saturated Fat:
0.6
g
|
Cholesterol:
54.2
mg
|
Sodium:
689
mg
|
Fiber:
1.7
g
|
Sugar:
3.6
g