Instant Pot Chicken Tortilla Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy Mexican chicken tortilla soup cooked in an Instant Pot with beans, corn, and tomatoes. Topped with avocado, sour cream, and tortilla chips for a satisfying, flavorful meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 teaspoon olive oil
- 1/2 white onion (peeled and sliced)
- 1 jalapeno (seeded and sliced)
- 16 ounces chicken broth
- 20 ounces canned chunk chicken breast
- 15 ounces canned ranch-style beans
- 15 ounces canned diced tomatoes
- 4 ounces canned diced green chiles
- 11 ounces fiesta corn ((see note))
- 1/2 cup whole milk
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon pepper
- 1/2 cup sour cream
- 1 avocado (pitted and diced)
- 1 cup tortilla chips
- Cilantro (chopped)
- Jalapeno (sliced)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1404mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 855mg
- Calcium
- 106mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1404MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.