:max_bytes(150000):strip_icc()/8995753-e440e015a9b04cddaa1d08b5e0d15dee.jpg)
A great comfort food dish made in the Instant Pot! A healthier spin on Mexican tortilla soup without sacrificing flavor. With shredded chicken, hearty veggies, and lots of optional toppings, this soup is sure to fill you up and put a smile on your face! Garnish with any or all of the following optional ingredients: rice, tortilla strips, shredded cheese, sour cream, avocado, cilantro, or jalapeno.
Ingredients
- 1 tablespoon olive oil, or more as needed
- 1 (4 ounce) can chopped green chilies
- 1 medium onion, diced
- 1 ½ cups diced carrots
- 1 cup diced celery
- 5 cloves garlic, chopped
- 2 pounds boneless, skinless chicken thighs
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (10 ounce) package frozen corn
- 1 (8 ounce) can red enchilada sauce
- 4 ½ cups chicken broth
- 2 ½ cups water
- 3 large red potatoes, chopped
- 1 medium lime, juiced, or more to taste
- 1 tablespoon salt
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon ground dried chipotle pepper
- 1 tablespoon Cajun seasoning
- 1 tablespoon ground black pepper
- 1 teaspoon dried oregano
- 1 cup tortilla strips
Directions
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.
Step 2
Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.
Step 3
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
Step 4
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.
Tips
You can substitute 1 to 2 tablespoons garlic powder for fresh; add to soup with other spices. You can substitute diced zucchini for celery, a salt substitute for a lower-sodium version, and water with 4 chicken bouillon cubes instead of prepared broth.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 389 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat2g | 12% |
| Cholesterol59mg | 20% |
| Sodium2096mg | 91% |
| Total Carbohydrate50g | 18% |
| Dietary Fiber11g | 39% |
| Total Sugars6g | |
| Protein26g | |
| Vitamin C28mg | 142% |
| Calcium94mg | 7% |
| Iron5mg | 26% |
| Potassium1227mg | 26% |
*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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/79661255ingredientchickentacosoupChefMo2x1-a292ad8b4a5940e9ada92573d1277abf.jpg)
:max_bytes(150000):strip_icc()/7483405_Boursin-Chicken-and-Vegetable-Soup_Bibi_2x1-d45fb77da8b242a9900a1779b7ca5002.jpg)
:max_bytes(150000):strip_icc()/8532956-Dump-and-Go-Instant-Pot-Tortilla-Soup-2x1-1-df769d9d94dc41f9b8cabcab62334a71.jpg)
:max_bytes(150000):strip_icc()/Creamy-Dill-Chicken-Ramen-Soup-2x1-1-8ef7ac87aa874399aa38a52b7d90f789.jpg)
:max_bytes(150000):strip_icc()/Instant-Pot-Chicken-Tortilla-Soup-2x1-1-8ce4a160b0e340b5817063eef39b7591.jpg)
Leave feedback about this