Perfectly seasoned tortilla soup in under 1 hour Delicious Top soup with a dollop of sour cream nonfat Greek yogurt or nonfat cottage cheese grated cheese crushed tortilla chips or tostadas and avocado
Prep Time
20 mins
Dificult
Medium
Servings
45 mins
Ingredients
Instructions
Combine chicken broth
tomatoes
corn
onion
cauliflower rice
quinoa
garlic
chili powder
cumin
paprika
salt
and pepper in a multi-functional pressure cooker (such as Instant Pot®). Add chicken breast. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile heat oil in a skillet over moderately high heat. Add tortilla strips and cook until golden
about 1 minute. Remove with a slotted spoon and drain on paper towels.
Release pressure using the natural-release method according to manufacturer's instructions
about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions
about 5 minutes. Unlock and remove the lid. Remove chicken and shred or cut into bite-sized pieces.
Return chicken to pot to warm. Ladle into soup bowls and top with fried tortilla strips.
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