Instant Pot Chicken Tortilla Soup
Try this Instant Pot Chicken Tortilla Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 large onion diced
- 1 red bell pepper diced
- 2 (6-8oz)frozen chicken breasts
- 2 cups black beans cooked, rinsed and drained
- 2 cups frozen organic corn
- 6 oz organic tomato paste
- 32 oz homemade vegetable stock
- 1/2 cup pickled jalapeã±os diced in their juice
- 1/4 cup taco seasoning
- Carbohydrate 145.515240094838 g
- Cholesterol 0 mg
- Fat 3.05620000204507 g
- Fiber 48.2277991192964 g
- Protein 43.9509000335543 g
- Saturated Fat 0.772450000526417 g
- Serving Size 1 1 recipe (1935g)
- Sodium 875.648000726738 mg
- Sugar 97.2874409755414 g
- Trans Fat 0.867440000465822 g
- Calories 760 calories
1. Place all ingredients in the Instant Pot. 2. Using the display panel select the MANUAL function. Use the +/- buttons and program pot for 15 minutes. 3. When the time is up quickly release the pressure. 4. Serve with warm tortilla strips, organic tortilla chips, fresh avocado and cilantro.
