When Amazon had that sale on the instant pot I went for it. I was feeling the pressure (ha)… and figured I’d want to figure it out eventually. And then it sat in the giant box taking up space in a closet for like a month and a half.
I have to admit I still haven’t branched out much. No desserts or homemade yogurt or even rice or potatoes. But I’m LOVING that I can decide to cook some meat in the afternoon and throw it in and have yummy shredded meats for a million different purposes within like 15 minutes! THAT is straight magic. And this time I just added all the yummy additions for tortilla soup and it was still done in about fifteen minutes. Like add stuff to the instant pot, and fifteen minutes later (maybe 20) it’s ready to pile in your bowls like this. MAGIC.
Here’s the thing, when I started macros last Fall, I pretty much stopped making soups and chilis. Still, I sometimes tend to steer away from one pot meals because when everything cooks down, it becomes more calorie dense for a smaller volume of food. Think soup vs salad. I always worry one bowl won’t feel like enough! And soups and chilis can get so high in carb with beans, quinoa, squash or other added veggies. Not to mention figuring out how on earth to track it used to blow my mind.
Well once I really got used to the recipe feature in MFP, everything opened up and I feel like I can make and track anything! So liberating. If you could use the help, I added a page explaining how to add and log a recipe over here.
I love this soup and I made sure it was stuffed full of chicken for protein and skipped any beans to lower the carbs. For me, the corn is worth the carbs for the amount it adds, and just a cup goes far enough to add that little sweet pop in each bite. But feel free to skip it if you want to cut the carbs a little more. As far as the QUANTITY was concerned, this serving was a totally great size, but I can always use more! So about half way through I tossed in some steamed cauliflower to make it stretch a little further because I like my food to last! And It was great! There was enough flavor to go around and I felt like I doubled my food and got nice and full for just a handful of carbs. I’ll probably do it every time. Maybe even pile it on top of a bowl of mashed cauliflower like this shrimp because sometimes volume IS EVERYTHING. Of course feel free to eat it like a normal person just like this… or with some tortilla chips (or fritos if you’re not above them YUM) or cornbread on the side!Print
Lighter Instant Pot Chicken Tortilla Soup
There’s nothing easier than a pot of soup all ready to go at dinner time… except for for an INSTANT pot of soup. Healthy, easy, tasty chicken tortilla soup.
- Prep Time: 20 min
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 10-12 1x
- Category: Soup/Chili
- Method: Instant Pot
- Cuisine: Mexican
- 1 16 oz jar salsa verde (like Herdez)
- 5 cloves garlic
- 1 can green chilies
- 2.5 tbs chili powder
- 1.5 tsp salt
- 1 tbs liquid smoke
- 2 tsp cumin
- 1 tsp paprika
- 1 28 oz can crushed tomatoes
- Pour the above mixture over:
- 3 lb thawed chicken breasts or tenderloins
- 1 large onion diced (330 g)
- 2 bell peppers diced (275 g)
- After initial cook add:
- Handful of cilantro
- 3–4 green onions, chopped
- 2 cups chicken stock
- 1 cup frozen corn (135 g)
These are the toppings I did for mine (but the macros below will be for just soup)
- Avocado (30 g)
- Cotija (5 g)
- Lite three cheese mexican blend (I like Trader Joes) (10 g)
- Fat free sour cream (15 g)
- Mix together salsa, garlic, green chilis, chili powder, salt, liquid smoke, cumin, paprika, and crushed tomatoes.
- Add chicken, diced onions, and diced bell peppers to the bowl of the instant pot and pour salsa/spice mixture over the top (Or if you don’t want to dirty that second bowl just pour everything one by one right in there! No biggie.)
- Seal lid, close vent, push manual, and the up arrow to 12 minutes. It’ll start on it’s own.
- When it’s done, let it do it’s natural release for 10-20 minutes until you can open the lid easily.
- Pull out the chicken with a slotted spoon and shred in a different dish OR do what I do and throw it in your kitchenaid to mix until it’s shredded. (I’m lazy.)
- Throw it back in the pot, mix it into the juices and add in a handful of fresh cilantro and green onions.
- Add 2 cups of chicken stock (you might want more if you want it soupier and less like chili) and 1 cup of frozen corn.
- Stir- close the lid and keep warm until you’re ready to eat… ten minutes or a few hours later!
- *Macro trick: About half way through I added some steamed cauliflower to my bowl to make it stretch a little further and it was great! There was enough flavor to go around and I felt like I doubled my food for just a handful of carbs. *I haven’t made this exact thing in the slow cooker but I’m sure you could put it all in the slow cooker and cook on low for 6-8 hours and it’d be great!
- I’ve had a few comments from people who’ve gotten a “burn warning” from their instant pot. I’ve never had this happen so I don’t know why it varies! But if you’re worried about that, or have had it happen to you, add 1 of the cups of chicken stock before it cooks for the 12 minutes!
- Serving Size: 350 g of soup
- Calories: 206
- Fat: 1.3
- Carbohydrates: 13.1
- Protein: 30.5
Keywords: Instant Pot, chicken, shredded, Mexican, soup, tortilla,