Go Back
–+ servings
bowl filled with red soup and white sauce with orange napkin near by

Gluten-free chicken tortilla soup

Natalia-Flavorful Home
This gluten-free chicken tortilla soup is made with only four main ingredients. It’s loaded with goodness and flavor, and the prep time takes only five minutes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican-inspired
Servings 8
Calories 402 kcal

Ingredients
  

  • 2 pounds boneless chicken thighs
  • 15 oz frozen corn
  • 2 cans black beans
  • 2 jars red enchilada sauce
  • 2 cups filtered water
  • 1/4 cup tortilla chips  gluten-free, (per serving)
  • 1 tbsp yogurt (per serving)
  • sea salt to taste

Instructions
 

  • Gather the ingredients. Prepare the instant pot.
  • Open and rinse the black beans.
  • Place raw chicken thights in the instant pot, add the following: corn, beans, sauce, water. Cover the instant pot, secure and seal the lid. Press the pressure cook, and cook on high for 10 minutes.
  • Once cooked and the timer is off, safely move the valve to allow the pressure to release naturally. Open the lid, shred the chicken using two large forks, mix the soup well, add salt to taste if needed.
  • Serve with a dollop of yogurt and crushed chips on top.

Nutrition

Calories: 402kcalCarbohydrates: 30gProtein: 26gFat: 21gSaturated Fat: 5gTrans Fat: 1gCholesterol: 111mgSodium: 112mgPotassium: 622mgFiber: 7gSugar: 1gVitamin A: 99IUVitamin C: 4mgCalcium: 39mgIron: 3mg
Tried this Recipe? Leave us a Comment!