Instant Pot Chicken Tortilla Soup
Dump everything into the Instant Pot and let it work its magic — 30 minutes to a smoky, brothy soup loaded with shredded chicken, beans, and all the fixings.
PROTEIN 36g
CALORIES 350
P:E RATIO 10.3
TIME 35m
YIELD 6
P:E 10.3
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1.5 lbs boneless skinless chicken breasts 36G PROTEIN
1 can (15 oz) black beans, drained and rinsed HIGH FIBER
1 can (15 oz) fire-roasted diced tomatoes PRODUCE
1 can (4 oz) diced green chiles FLAVOR
4 cups low-sodium chicken broth 36G PROTEIN
1 cup frozen corn PRODUCE
1 medium onion, diced FLAVOR
3 cloves garlic, minced FLAVOR
2 teaspoons cumin FLAVOR
1 teaspoon chili powder FLAVOR
1 teaspoon smoked paprika FLAVOR
Juice of 1 lime FLAVOR
Toppings: baked tortilla strips, avocado, cilantro, Greek yogurt CARB BASE
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days or freeze in individual portions for up to 3 months.
- Batching: Frozen chicken breasts work fine — just add 5 extra minutes to the cook time.
- Reheat: Reheat on the stove over medium heat until simmering, or microwave for 2-3 minutes.
EXECUTION STEPS
01
THE MACRO PREP
Place chicken breasts at the bottom of the Instant Pot. Add diced onion, garlic, cumin, chili powder, and smoked paprika.
02
HIGH HEAT SEAR
Pour in fire-roasted tomatoes, green chiles, black beans, corn, and chicken broth.
03
HIGH HEAT SEAR
Secure lid, set valve to sealing, and cook on High Pressure for 15 minutes.
04
THE ASSEMBLY
Allow a 10-minute natural pressure release, then quick release remaining pressure.
05
STEP 5
Remove chicken breasts and shred with two forks. Return shredded chicken to the pot.
06
STEP 6
Stir in lime juice. Taste and adjust seasoning.
07
STEP 7
Ladle into bowls and top with baked tortilla strips, avocado, cilantro, and a dollop of Greek yogurt.