Recipe Details
Ingredients
-
2(14.5 ounce) canschicken broth
-
1(15 ounce) canwhole kernel corn, drained
-
1(15 ounce) canblack beans, rinsed and drained
-
2(5 ounce) canschicken breast chunks, drained
-
1(10 ounce) candiced tomatoes with green chile peppers (such as RO*TEL®)
-
½teaspoonchili powder
-
½teaspoonseasoning salt
-
½teaspoongarlic powder
-
1(3.5 ounce) package tortilla strips, for garnish
-
2tablespoonsshredded Mexican cheese blend, or to taste
Cooking Directions
-
Pour chicken broth, corn, black beans, chunk chicken, tomatoes with green chilies (with their juices), chili powder, seasoning salt, and garlic powder together in a multi-functional pressure cooker (such as Instant Pot®); stir to combine.
-
Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 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 carefully open the lid.
-
Ladle the soup into serving bowls and top with tortilla strips, and shredded cheese, to taste.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories297 | |
| % Daily Value * | |
| Total Fat 16g |
20% |
| Saturated Fat 3g |
13% |
| Cholesterol 52mg |
17% |
| Sodium 2198mg |
96% |
| Total Carbohydrate 48g |
18% |
| Dietary Fiber 7g |
25% |
| Protein 24g |
48% |
| Potassium 514mg |
11% |
* 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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
