Instant Pot Chicken Tortilla Soup
Don't miss out on the flavors of this soup recipe!
Servings 4
Calories 207kcal
Ingredients
- 1 Tablespoon(s) of vegetable oil
- 1 diced onion
- 2 Clove(s) of minced garlic
- 2 Cup(s) of chicken broth
- 3 Cup(s) of water
- 1 packet of taco seasoning mix
- 1 boneless skinless chicken breast
- 1 can of diced tomatoes with chilies 10-ounce
- 1 can of chili beans 15.5-ounce
- 1 bag of frozen corn 10 ounces
Instructions
- Set your Instant Pot to saute and put in the oil. Once the oil is hot, add in the onions and saute for about 5 minutes. Then add in the garlic and saute for 1 minute.
- Turn off your Instant Pot and put in the water and the chicken broth. Use a spatula and scrape the bottom of the pot to help deglaze it.
- Add in the taco seasoning and mix with the liquid.
- Next put in the tomatoes, chili beans, chicken, and corn. Stir.
- Put on the lid to your Instant Pot and put the pressure cook for 30 minutes. Once the time is down, let the pressure release naturally for 10 minutes and then do a quick release the rest.
- Take off the lid and take out the chicken breast. Shred and put back in the Instant Pot. Stir, and then serve.
Nutrition
Serving: 1g | Calories: 207kcal | Carbohydrates: 26g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 1286mg | Fiber: 5g | Sugar: 7g
