Pressure Cooker Chicken Tortilla Soup
Pressure Cooker Chicken Tortilla Soup is a quick and easy soup recipe made in your Instant Pot that is bursting with bold and spicy flavors!
Servings: 6 servings
Calories: 530kcal
Ingredients
- 6 c. low sodium chicken broth
- ⅓ c. Masa corn flour you can substitute all-purpose flour
- 2 Tbsp. tomato paste
- 2 Tbsp. paprika
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1 Tbsp. cumin
- 1 tsp. cayenne pepper
- 3 Tbsp. taco seasoning
- ½ tsp. salt
- 1.5 lb. boneless skinless chicken breasts
- 1 lg. sweet onion diced
- 1 lime juiced
Optional Garishes
- Pico de gallo
- Lime wedges
- Cilantro
- Tortilla chips
- Avocado
- Non-fat plain Greek yogurt or sour cream
Instructions
- Whisk the corn flour, tomato paste and spices into 1 cup of chicken broth until smooth.
- Add the remaining chicken broth to your electric pressure cooker along with the flour mixture and mix until well combined.
- Add the chicken and onion and seal the lid. Cook on high pressure for 10 minutes.
- Using a quick release method, release the pressure from the pot. Remove the chicken breasts and on a plate or cutting board, shred them using two forks.
- Return the shredded chicken to the pot along with the lime juice and serve immediately with the optional garnishes.
Video
Nutrition
Serving: 6servings | Calories: 530kcal | Carbohydrates: 55g | Protein: 50g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 99mg | Sodium: 750mg | Fiber: 8g | Sugar: 7g