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)

1/2 cup corn (I used frozen)

1 can black beans (rinsed and drained)

1 can diced tomatoes

1 Tbsp cumin

1 tsp chipotle chili powder

1 tsp parsley

1 tsp cinnamon

1 tsp black pepper

For serving:

2 avocados

1/2 cup light sour cream

1/2 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 1/4 avocado, sprinkle with cheese, and add a dollop of sour cream and enjoy! 😋

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