Instant Pot Chicken Tortilla Soup
A spicy, satisfying chicken tortilla soup that cooks in 20 minutes in the Instant Pot. Budget-friendly and makes enough for the whole week.
PROTEIN 30g
CALORIES 340
P:E RATIO 0.8
TIME 30m
YIELD 6
P:E 0.8
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1.5 lbs chicken breast 30G PROTEIN
1 can black beans, drained HIGH FIBER
1 can fire-roasted tomatoes PRODUCE
1 can corn, drained PRODUCE
4 cups chicken broth 30G PROTEIN
1 onion, diced FLAVOR
2 tsp chili powder FLAVOR
1 tsp cumin FLAVOR
Tortilla strips and avocado for topping CARB BASE
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Freeze soup for up to 3 months.
- Batching: Use frozen chicken breasts — just add 5 minutes to cook time.
- Reheat: Microwave 2-3 minutes or reheat on stovetop. Add toppings fresh.
EXECUTION STEPS
01
THE MACRO PREP
Place chicken, beans, tomatoes, corn, broth, onion, and spices in the Instant Pot.
02
HIGH HEAT SEAR
Seal lid. Cook on HIGH pressure for 15 minutes.
03
VEGGIE STEAM-SAUTÉ
Quick release pressure. Remove chicken and shred with two forks.
04
THE ASSEMBLY
Return shredded chicken to the pot and stir.
05
STEP 5
Serve topped with tortilla strips and avocado.
PRIMARY CATEGORY
EXPLORE MORE Instant Pot ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1.5 lbs chicken breast
- 1 can black beans, drained
- 1 can fire-roasted tomatoes
- 1 can corn, drained
- 4 cups chicken broth
- 1 onion, diced
- 2 tsp chili powder
- 1 tsp cumin
- Tortilla strips and avocado for topping