Instant Pot Mexican Chicken Tortilla Soup (Gluten Free)
Instant Pot Mexican Chicken Tortilla Soup (Gluten Free) - a super simple recipe that's big on flavor and totally family friendly! Slow cooker instruction and Whole30/Paleo versions included.
Servings: 6 servings
Calories: 252kcal
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 small yellow onion diced
- 14.5 ounce can diced tomatoes
- 7 ounces can green chilis
- 14.5 ounces black beans
- 1 cup frozen corn kernels
- 3/4 cup tomato sauce
- 2.5 tablespoons homemade taco seasoning see recipe below
- 3 cups low sodium chicken broth
Toppings
- corn tortilla strips see below
- shredded cheddar cheese
- chopped fresh cilantro
- diced avocado
Instructions
- Combine all ingredients in the Instant Pot. Seal lid and set for 12 minutes on Manual setting.
- When cycle is complete, let pressure release naturally about 10-15 minutes. Remove chicken breasts and shred.
- Return chicken to the pot. Serve with tortilla strips and other toppings as desired.
Slow Cooker Instructions
- Combine all ingredients (except toppings) in the slow cooker. Cook on Low for 5-6 hours or High for 3-4 hours. Shred the chicken. Serve with toppings and tortilla strips if desired.
Corn Tortilla Strips
- Cut corn tortillas into strips. Heat 1-2 tablespoons of avocado oil in a skillet over medium high heat. Place strips in the pan and cook for 1-2 minutes, turning throughout, until lightly golden brown. Remove and drain on paper towels. Continue cooking in batches, adding more oil to the pan if needed.
For Whole30/Paleo diets
- Omit black beans and corn. Substitute with 2 chopped bell peppers. Serve topped with avocado, cilantro, and green onions if desired.
Notes
Click here for Homemade Taco & Fajita Seasoning recipe
Note: nutrition facts do not include toppings
Nutrition
Calories: 252kcal | Carbohydrates: 30g | Protein: 26g | Fat: 3g | Cholesterol: 48mg | Sodium: 413mg | Potassium: 989mg | Fiber: 8g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 23.3mg | Calcium: 69mg | Iron: 3.8mg