Instant Pot Chicken Tortilla Soup
I found this recipe on the blog Kitschen Cat. Very tasty. A new family favourite.
- Preparing Time: 10 minutes
- Total Time: 20 minutes
- Served Person: 8
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 6 cups chicken broth
- 2 tsp salt
- 1/2 tsp black pepper
- 1 medium red bell pepper diced
- 1 tbsp chili powder
- 1 med onion chopped
- 2 cups frozen corn
- 2 tsp cumin ground
- 4 ounces tomato paste
- 2-3 large chicken breast
- 1 12 ounce jar salsa
- 1/8 tsp cayenne pepper ground
- 1 15 ounce can black beans rinsed
- Carbohydrate 12.3285887638123 g
- Cholesterol 690 mg
- Fat 139.088575650284 g
- Fiber 2.0542693409164 g
- Protein 173.172121261581 g
- Saturated Fat 39.7361764699126 g
- Serving Size 1 1 Serving (998g)
- Sodium 665.447787162323 mg
- Sugar 10.2743194228959 g
- Trans Fat 11.8763561798772 g
- Calories 2032 calories
In pressure cooker pot, add chicken, salsa, chicken broth, onion, bell pepper, cumin, chilli powder, salt, pepper, cayenne pepper, and tomato paste. Stir together. Lock lid and set to high pressure for 10 minutes. When time is up, allow pressure to naturally release for 10 minutes and then use a quick release to get all the remaining pressure out. Remove lid and shred chicken using two forks. Set pressure cooker to simmer setting and add black beans and corn. Stir until corn is heated through. Ladle into bowls and tops with a squeeze of lime juice, a dollop of sour cream , a few sprigs of cilantro, chopped green onion, chopped avocado, and crushed tortilla chips.
