Instant Pot® Chicken Tortilla Soup
Instant Pot® Chicken Tortilla Soup
Loaded with fiber and protein, this Instant Pot® soup will be on the table with only minimal prep from you.
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10 min
Prep Time
30 min
Total Time
6
servings Ingredients
Chicken
1 teaspoon chili powder
12 teaspoon ground cumin
14 teaspoon garlic salt
14 teaspoon ground red pepper (cayenne)
18 teaspoon salt
1 (28-ounce) package boneless skinless chicken thighs
Soup
2 tablespoons Land O Lakes® Butter
1 small (12 cup) onion, chopped
2 (10-ounce) cans diced tomatoes with green chilies
1 (15-ounce) can black beans, rinsed, drained
1 cup frozen corn kernels
1 (14.5-ounce) can chicken broth
1 teaspoon chili powder
12 teaspoon ground cumin
Toppings
Tortilla strips, if desired
Sour cream, if desired
Chopped fresh cilantro leaves, if desired
Lime wedges, if desired
How to make
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STEP 1
Combine all chicken ingredients except chicken in small bowl. Rub chicken thighs with spice mixture. Set aside.
-
STEP 2
Melt butter in Instant Pot on Sauté setting until sizzling. Add chicken thighs; sear 2 minutes on each side.
-
STEP 3
Add all soup ingredients to Instant Pot; stir.
-
STEP 4
Turn setting to Manual. Cook 5 minutes; release steam.
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STEP 5
Remove chicken thighs from pot. Shred chicken. Return chicken to pot; stir to combine.
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STEP 6
Serve soup with desired toppings.
290 Calories
14 Fat (g)
110 Cholesterol (mg)
1360 Sodium (mg)
23 Carbohydrates (g)
7 Dietary Fiber
30 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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