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Instant Pot Chicken Tortilla Soup {21 Day Fix}

  • Author: Nancylynn Sicilia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Mexican

Description

This Instant Pot Chicken Tortilla Soup is quick, healthy, and delicious!  Perfect for the 21 Day FIXer, or anyone looking to eat clean!


Ingredients

  • 1 1/4 lb raw boneless skinless chicken breasts (about 3-4 Breasts)
  • 10 oz. diced tomatoes with green chilies
  • 14.5 oz. diced tomatoes (no salt added)
  • 1 cup frozen corn thawed
  • 1 cup black beans (no salt added), drained & rinsed
  • 1 medium onion, diced
  • 1 jalapeno, diced
  • 2 cloves garlic, minced
  • 4 cups of organic, low sodium chicken broth or stock
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. Himalayan salt
  • 1/4 tsp. black pepper

Tortilla Strips:

  • 4 organic corn tortillas
  • olive oil cooking spray
  • Himalayan salt
  • Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro

Instructions

  1. Toss all the ingredients for the soup into your Instant Pot and give it a stir.
  2. Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.
  3. To make homemade tortilla strips:
  4. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
  5. Enjoy with toppings!

Notes

6 servings – 1/2 RED 1/2 GREEN 1/2 YELLOW each. Don’t forget to count the toppings!

Weight Watchers Freestyle Points per serving – 1 (this includes the tortilla topping, but not other toppings)


Nutrition

  • Serving Size: 1 1/2 cups

Keywords: mexican, instant pot, chicken, soup, chicken, dinner, lunch, gluten-free, dairy-free