Easy Chicken Tortilla Soup
Servings 6
Calories 223kcal
Ingredients
- 4 Boneless Skinless Chicken Breasts shredded
- 1 Can of Green Chiles
- 1 Can or 2 cups of Pressure Cooked Pinto Beans drained
- 1 Can Diced Tomatoes
- 16 oz Tomato Sauce
- 1 Can or 2 Cups of Frozen Corn drained
- 4 Cups of Broth
- 1/2 Cup Chopped Cilantro Reserve 1/4 of it for garnish
- 1 Tsp. Oregano
- 1/2 Tsp. Chili Powder
- Salt and Pepper to Taste
- 10 Corn Tortillas or a Few Cups of Crushed Tortilla Chips
Instructions
- Add all of the ingredients except for the garnishes and tortillas to the instant pot and cook on the soup setting.
- While the soup is cooking you can make the tortilla strips by either frying them in oil on the stove top, or brushing them with oil and broiling them in the oven for 2 or so minutes. Keep a close eye if you broil. Another option is adding crushed tortilla chips to the top.
- If you want to make this in the crock pot just add all of the ingredients minus the cilantro garnish and tortilla chips to the crock pot (already cooked and shredded chicken only) and cook on low for 6 hours. Enjoy!
Notes
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Nutrition
Calories: 223kcal | Carbohydrates: 29g | Protein: 20g | Fat: 3g | Cholesterol: 48mg | Sodium: 1260mg | Potassium: 763mg | Fiber: 5g | Sugar: 6g | Vitamin A: 990IU | Vitamin C: 13.9mg | Calcium: 83mg | Iron: 2.6mg