Instant Pot® Chicken Quinoa Tortilla Soup

Name: Instant Pot® Chicken Quinoa Tortilla Soup
Prep time: 20 min
Cook time: 18 min
Total time: 43 min
Ingredients: 5 cups chicken stock; 1 (14.5 ounce) can canned diced tomatoes with their juice; 1 onion, diced; 2 cloves garlic, minced; 1.5 pounds boneless chicken breasts; 2 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon paprika; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 2 cups frozen corn kernels; 0.5 cup shredded cabbage; 1 cup cooked quinoa; 1 tablespoon lemon juice; 1 (8 ounce) package tortilla chips; 1 tablespoon fresh cilantro

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This wonderful Instant Pot® chicken tortilla soup is such a delicious, quick, and easy dinner option that you will put together in no time!

Submitted by Fioa

Published on March 10, 2020

Prep Time:

20 mins

Cook Time:

18 mins

Additional Time:

5 mins

Total Time:

43 mins

Servings:

Yield:

4 servings

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Ingredients

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Original recipe (1X) yields 4 servings

5 cups chicken stock
1 (14.5 ounce) can canned diced tomatoes with their juice
1 onion, diced
2 cloves garlic, minced
1 ½ pounds boneless chicken breasts
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
2 cups frozen corn kernels
½ cup shredded cabbage
1 cup cooked quinoa
1 tablespoon lemon juice
1 (8 ounce) package tortilla chips
1 tablespoon fresh cilantro

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot®). Add chicken stock, tomatoes, onions, and garlic to the pot. Place chicken breasts on top and sprinkle with chili powder, cumin, paprika, salt, and pepper. Add corn and cabbage on top; do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove chicken from pot and place in a plate; shred with 2 forks. Put chicken back into the pot with cooked quinoa, lemon juice, and tortilla chips. Sprinkle with chopped cilantro.

Nutrition Facts (per serving)

647	Calories
20g	Fat
78g	Carbs
45g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 647
% Daily Value *
Total Fat 20g	25%
Saturated Fat 3g	15%
Cholesterol 89mg	30%
Sodium 1920mg	83%
Total Carbohydrate 78g	28%
Dietary Fiber 10g	34%
Total Sugars 9g
Protein 45g	90%
Vitamin C 26mg	29%
Calcium 193mg	15%
Iron 5mg	28%
Potassium 882mg	19%

* 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.