Sour cream adds a delightful flavor to this quick and simple zucchini bread. If your garden is overflowing with zucchini, don’t worry; it freezes quite nicely.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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
| Calories | 228 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 1 g |
| Sodium | 1345 mg |
| Sugars | 6 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
We really enjoyed this recipe, I added lime wedges and a little hot sause for more flavor. I would make this again and maybe add a little bit of chipotles for more zing
Very tasty! The whole family loved it. It was very quick and easy to make – although I bought tortilla chips instead of making the tortilla strips.
Very few soups are both this easy and this delicious! I cheated a bit by using store-bought tortilla strips and saved some additional time by using a hand mixer set on low speed to shred the chicken. This dish is likely to become a monthly regular offering in our house.
A quick and easy soup that’s full of flavor. The spices are spot on. I used chili lime tortilla strips that added a depth or flavor.