Instant Potandreg Chicken and Vegetable Tortilla Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Instant Potandreg Chicken and Vegetable Tortilla Soup Recipe). A great comfort food dish made in the Instant Pot®! A healthier spin on Mexican tortilla soup without sacrificing flavor. With shredded chicken, hearty veggies, and lots of optional toppings, this soup is sure to fill you up and put a smile on your face! Garnish with any or all of the following optional ingredients: rice, tortilla strips, shredded cheese, sour cream, avocado, cilantro, or jalapeno.

Brief

Prep 20 mins

Cook: 35 mins

Additional: 10 mins

Total: 1hr5 mins

Servings: 10

Yield: 10 servings

Instant Potandreg Chicken and Vegetable Tortilla Soup Recipe

Ingredients

1 tablespoon olive oil

or more as needed

1 (4 ounce) can chopped green chilies

1 medium onion

diced

1 ½ cups diced carrots

1 cup diced celery

5 cloves garlic

chopped

2 pounds boneless

skinless chicken thighs

2 (15 ounce) cans black beans

rinsed and drained

1 (14.5 ounce) can fire-roasted diced tomatoes

1 (10 ounce) package frozen corn

1 (8 ounce) can red enchilada sauce

4 ½ cups chicken broth

2 ½ cups water

3 large red potatoes

chopped

1 medium lime

juiced

or more to taste

1 tablespoon salt

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon ground dried chipotle pepper

1 tablespoon Cajun seasoning

1 tablespoon ground black pepper

1 teaspoon dried oregano

1 cup tortilla strips

Soup, Stew and Chili

Directions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; add olive oil. Saute green chilies and onion in the oil 3 to 4 minutes. Add carrots celery and garlic; saute for 3 to 4 minutes.

Step 2

Add chicken black beans tomatoes corn enchilada sauce chicken broth water potatoes lime juice salt cumin chili powder chipotle pepper Cajun seasoning black pepper and oregano. Stir well.

Step 3

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.

Nutritional Information

Instant Potandreg Chicken and Vegetable Tortilla Soup Recipe

Servings Per Recipe:10

Calories: 389

% Daily Value *

Protein: 25.8g 52%

Carbohydrates: 50.3g 16%

Dietary Fiber: 11g 44%

Sugars: 5.9g

Fat: 10.2g 16%

Saturated Fat: 2.3g 12%

Cholesterol: 58.8mg 20%

Vitamin A Iu: 3945.7IU 79%

Niacin Equivalents: 11.4mg 88%

Vitamin B6: 0.7mg 41%

Vitamin C: 28.4mg 47%

Folate: 102.5mcg 26%

Calcium: 94mg 9%

Iron: 4.6mg 26%

Magnesium: 94.1mg 34%

Potassium: 1226.6mg 34%

Sodium: 2096.2mg 84%

Thiamin: 0.3mg 29%

Calories From Fat: 91.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.