I’ve been gone all weekend for a trip with mom, sister, cousin, and aunt (we had a blast!) and I didn’t get back until this evening. With the time change and traveling, I knew I needed to make a dump meal in the instant pot for my meal prep this week. My aunt makes an AMAZING chicken tortilla soup, so I decided to try a spin off of that! Prep time was 3 mins
Servings: 8 (1serving = 1.5 cups soup)
Calories per serving: 179 cal
Protein per serving: 16 g
Carbs per serving: 11 g
2 boneless skinless chicken breasts
32 oz low-sodium chicken broth
1 onion (chopped)
1 pepper (chopped)
½ cup corn (I used frozen)
1 can black beans (rinsed and drained)
1 can diced tomatoes
1 tablespoon cumin
1 teaspoon chipotle chili powder
1 teaspoon parsley
1 teaspoon cinnamon
1 teaspoon black pepper
½ cup light sour cream
½ cup cheddar cheese
1. Combine chicken, broth, onion, pepper, corn, black beans, diced tomatoes, and spices in Instant pot (or crock pot).
INSTANT POT: cook on high pressure for 15 mins.
CROCK POT: cook on high for 4-5 hours or low for 7-8 hours.
2. Remove chicken breasts, shred them, then stir them back into the finished soup. Spoon out each serving, then top with ¼ avocado, sprinkle with cheese, and add a dollop of sour cream and enjoy!
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