Instant Pot Chicken Tortilla Soup
Full of flavor and topped with cheese, this Instant Pot chicken tortilla soup can be made from frozen chicken breasts in under 30 minutes!
Servings 8
Calories 234kcal
Ingredients
- 4 Chicken Breasts (Frozen) frozen
- 3 10 oz cans Red Enchilada Sauce
- 1 10 oz can Green Enchilada Sauce
- 2 10 oz cans Cream of Chicken Soup
- 1 15 oz can Diced Tomatoes
- 1 4 oz can Chopped Green Chiles
- 2 tbsp Taco Seasoning
- 1 cup Milk
- 1 15 oz can Black Beans drained
- 1 15 oz can Corn drained
- 1 cup Cheddar Cheese shredded
- 1/2 cup Sour Cream
- Tortilla Strips (topping)
Instructions
- Combine all but the last 3 ingredients into the instant pot - chicken, enchilada sauces, cream of chicken, diced tomatoes, green chiles, taco seasoning, milk, black beans, & corn
- Cook on manual for 20 minutes, with quick release
- Shred chicken
- Immediately stir in sour cream and cheddar cheese while soup is still piping hot, if it's cooled set instant pot to saute and stir in sour cream and cheese
- Top with tortilla strips, more sour cream and shredded cheese and enjoy!
Nutrition
Calories: 234kcal | Carbohydrates: 3g | Protein: 29g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 301mg | Potassium: 492mg | Fiber: 1g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 1mg