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.
Servings: 10 -12
Calories: 206kcal
Ingredients
- 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
Instructions
- 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!
Notes
- *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!
Nutrition
Serving: 350g of soup | Calories: 206kcal | Carbohydrates: 13.1g | Protein: 30.5g | Fat: 1.3g