Instant Pot Creamy Chicken Tortilla Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick dump-and-go chicken tortilla soup made in an Instant Pot with picante sauce, tomatoes, corn, and black beans. Creamy, warming, and mildly spiced with a Mexican flavor profile.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound boneless skinless chicken breasts or chicken thighs (can be frozen)
- 1 cup chicken broth
- 1/2 cup picante sauce
- 1 (14.5) oz can petite diced tomatoes with juice
- 1 tsp garlic powder
- 1 tsp cumin
- 1 (13.75 oz) can cream of chicken soup (I use Campbell’s)
- 1 cup frozen corn or drained canned corn
- 1 (14 oz) can black beans, rinsed and drained
- 1 red bell pepper, diced (optional)
- Salt and pepper to taste
- Optional toppings: grated cheddar, sour cream, cilantro, avocado and tortilla chips
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1761mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 981mg
- Calcium
- 102mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1761MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.