Instant Pot Chicken Tortilla Soup
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Chelsea's Messy Apron · by Chelsea Lords★ 4.9 (34)

Instant Pot Chicken Tortilla Soup

NUTRITION · PER SERVING75M COOK
CAL 18%·PRO 51%
CARBS 41G45% OF CAL
8G FIBER11G SUGAR23G OTHER
FAT 12G29% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An easy Instant Pot chicken tortilla soup with black beans, corn, and fire-roasted tomatoes. Load it up with your favorite toppings like cheese, sour cream, and tortilla strips.

mainmexicansoupchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil
  • 1 large yellow onion (diced, 1-1/2 cups)
  • 1-1/2 teaspoons minced garlic (3 cloves)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 teaspoons chili powder (see note 1)
  • 2 tablespoons tomato paste
  • 1 (14.5-ounce) can diced tomatoes (fire-roasted (or plain) or whole canned tomatoes)
  • 1 pound (16 ounces) boneless, skinless chicken thighs (or breasts, see note 2)
  • 1 (10-ounce) can red enchilada sauce (see note 3)
  • 1 (4-ounce) can diced green chiles
  • 1 (15.25-ounce) can black beans (drained and rinsed)
  • 1 (15.25-ounce) can corn (undrained, fire-roasted (or plain))
  • 1 (32-ounce) container chicken stock ( or broth works, see note 4)
  • 1 bay leaf
  • Salt and pepper
  • 2 to 3 tablespoons finely chopped cilantro (optional but recommended!)
  • 1 lime (optional but recommended!)
  • Toppings as desired (see note 5)
PREP
15M
SODIUM
1201MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.