Up your meal prep game with this hearty 30 minute Instant Pot Chicken Tortilla Soup! It’s more stew than soup, filled with shredded chicken, corn, black beans, and tomatoes and topped with homemade crispy tortilla strips. Healthy comfort food at its finest!
Serving Size: about 1 ½ cups (233g)
Prep Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts: 305 calories / 29.5g carbs / 33g protein / 6.5g fat
1 tablespoon olive oil
1 cup (240g) diced yellow onion
2 teaspoons chili powder
1 tablespoon ground cumin
1½ lb (680g) whole chicken breasts (sliced in half)
2 10-oz cans (380g) “Ro-Tel” mild diced tomatoes and green chilies (not drained)
1 14.5-oz can (425g) black beans (rinsed and drained)
4 cups (904g) “College Inn” fat-free chicken broth
1 tablespoon lime juice (optional)
1 cup (165g) frozen corn
2 “Mission” (48g) corn tortillas (sliced into strips)
Add the olive oil, yellow onion, chili powder, and cumin to your Instant Pot. Using the saute function, cook for 5 minutes or until onions are slightly translucent and spices are fragrant.
Add the chicken breast halves, un-drained diced tomatoes, black beans, and chicken broth to the pot. Turn to the pressure cook setting to “high” and cook for 9 minutes.
Let the pressure release naturally for 5 minutes, and then do a manual pressure release.
While the soup is cooking, lay the tortilla strips on a baking sheet and spray with cooking spray. Sprinkle generously with salt. Bake at 325 degrees for about 10-12 minutes or until crispy and very lightly browned.
When the soup is finished cooking and the pressure is released, turn off the Instant Pot. Stir in the lime juice (if using) and frozen corn. Replace the lid and let it sit for about 5 minutes.
You can either stir the tortilla strips into the soup (for a softer, mushier texture) or divide them into 6 portions and top each bowl individually. Garnish with sliced avocado, sour cream, shredded cheese, cilantro, or thinly sliced radishes (macros not included.)
Slow cooker instructions: place all ingredients in a slow cooker (leaving chicken breasts whole) and cook on low for 4-5 hours or on high for 2-3 hours. The soup is done when the chicken can be shredded easily.
This meal freezes really well! Cool the soup in the refrigerator and then transfer to large freezer-safe containers or zip-top bags. Freeze in large portions for a family or individual portions as desired. Freeze for up to 3 months. Thaw in refrigerator overnight.
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