Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Instant Pot® Chicken and Tortilla Soup Recipe
Instant Pot Chicken and Tortilla Soup delivers perfectly seasoned preparations in under one hour, topped with sour cream dollops or non-fat Greek yogurt. This efficient recipe utilizes pressure cooking for complete flavor development while maintaining healthy topping options. The perfect seasoning ensures restaurant-quality results at home.
Perfectly seasoned tortilla soup in under 1 hour. Delicious! Top soup with a dollop of sour cream, non-fat Greek yogurt or non-fat cottage cheese, grated cheese, crushed tortilla chips or tostadas, and avocado.
Prep Time:
5 mins
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients
1 (32 fluid ounce) container chicken broth
1 (15 ounce) can fire-roasted diced tomatoes
1 ½ cups frozen corn
1 onion, chopped
½ cup cauliflower rice
¼ cup quinoa
3 cloves garlic
2 teaspoons chili powder
3 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 pound chicken breast
3 tablespoons vegetable oil for frying
2 (8 inch) corn tortillas, cut into bite-sized strips
Directions
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.
Nutrition Facts (per serving)
| 228 | Calories |
| 4g | Fat |
| 29g | Carbs |
| 20g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 228 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 4% |
| Cholesterol 43mg | 14% |
| Sodium 1345mg | 58% |
| Total Carbohydrate 29g | 10% |
| Dietary Fiber 4g | 16% |
| Total Sugars 6g | |
| Protein 20g | 40% |
| Vitamin C 7mg | 8% |
| Calcium 45mg | 3% |
| Iron 2mg | 12% |
| Potassium 348mg | 7% |
* 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.
