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- 1 lb boneless, skinless chicken breasts - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn kernels, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 4 cups chicken broth - 1 tablespoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste In this soup, chicken is the main protein. I use boneless, skinless chicken breasts for tenderness. For veggies, I add onion, garlic, and red bell pepper. Each brings its own taste and texture. The spices, like cumin and chili powder, give the soup warmth and depth. - 1 tablespoon olive oil - 4 cups chicken broth - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn kernels, drained - 1 can (14.5 oz) diced tomatoes with green chilies I love using chicken broth as a base. It adds rich flavor to the soup. Olive oil helps to sauté the onion and garlic. The canned black beans and corn add texture and nutrition. Diced tomatoes with green chilies give a zesty touch. - Fresh cilantro, chopped - Tortilla strips - Lime wedges Garnishes bring the soup to life. Fresh cilantro adds a burst of color and flavor. Tortilla strips give crunch and contrast. Lime wedges add a bright, zesty kick and round out the dish nicely. Each garnish elevates the soup, making it a delightful meal. Sautéing Aromatics Start by setting your Instant Pot to Sauté mode. Pour in 1 tablespoon of olive oil and wait until it shimmers. Next, add 1 medium diced onion. Cook it for 3-4 minutes until it turns soft and clear. Then, add 2 minced garlic cloves. Cook for just 30 seconds and enjoy the great smell. Adding Veggies and Spices Now, toss in 1 diced red bell pepper. Sprinkle in 1 tablespoon of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika. Add a pinch of salt and fresh pepper. Stir and cook this mix for about 2 minutes. This helps the spices bloom and the veggies soften. Adding Chicken and Liquids Next, place 1 pound of boneless, skinless chicken breasts into the pot. Pour in 1 can of diced tomatoes with green chilies, along with all the juices. Then, add 4 cups of chicken broth. Gently stir everything to blend the flavors. Pressure Cooking Instructions Secure the lid on your Instant Pot. Make sure the valve is set to Sealing. Select the Manual or Pressure Cook mode and set the timer for 10 minutes. Let the magic happen while the flavors blend together. Releasing Pressure When the timer goes off, carefully do a quick pressure release. Move the valve to Venting. Once the steam stops, open the lid with care. Shredding the Chicken Remove the cooked chicken breasts and place them on a cutting board. Using two forks, shred the chicken into small pieces. Return the shredded chicken back into the pot. Final Mix and Seasoning Add 1 can of rinsed black beans and 1 can of drained corn to the pot. Stir everything well and warm it for 2-3 minutes on Sauté mode. Taste the soup and adjust the seasoning, adding more salt or pepper if needed. Serve the soup hot, topped with fresh chopped cilantro and crispy tortilla strips. Don’t forget to add lime wedges for that zesty kick! Adjusting Cooking Time You can adjust the cooking time based on chicken size. If you use larger chicken breasts, cook for an extra 2-3 minutes. Always ensure the chicken is fully cooked. Use a meat thermometer to check for 165°F. Enhancing Flavor Profiles To boost flavor, add a few more spices. Consider adding cayenne pepper for heat or oregano for earthiness. A splash of lime juice brightens the soup and adds a fresh taste. Serving Suggestions Serve the soup in large, rustic bowls. This makes each portion feel hearty and inviting. Pair it with crunchy tortilla chips for a fun texture contrast. Garnishing Ideas Garnish with fresh cilantro for color and taste. Add crispy tortilla strips on top for crunch. Lime wedges on the side help bring a zesty kick. These simple touches make your dish pop. Ideal Instant Pot Models I recommend the Instant Pot Duo or the Instant Pot Ultra. Both models cook evenly and have a user-friendly interface. They are perfect for quick meals like this soup. Accessories for Cooking Use a good set of tongs for safe handling of hot chicken. A ladle helps serve the soup without spills. A cutting board is essential for shredding the chicken easily. {{image_4}} - Gluten-Free Options: This soup is naturally gluten-free. Just use gluten-free broth. Check all canned goods for gluten content. Tortilla strips can also come gluten-free. - Vegetarian Adaptation: To make this soup vegetarian, swap chicken for beans or tofu. Use vegetable broth instead of chicken broth. This keeps the soup hearty and tasty. - Alternative Proteins: If you prefer beef or turkey, those work well too. Just adjust cooking times accordingly. You can also use shredded rotisserie chicken for a quicker option. - Seasonal Vegetables: Use whatever veggies you like or have on hand. Zucchini, carrots, or spinach can add great flavor. This keeps the soup fresh and fun. - Adding Spice: If you love heat, add jalapeños or extra chili powder. You can even toss in some hot sauce before serving for an extra kick. - Varying Broth Choices: Try different broths for unique flavors. A spicy tortilla or a roasted vegetable broth can change the taste. This simple swap can make it feel new each time. Refrigeration Guidelines: You can store leftover soup in the fridge. Use an airtight container for the best results. It will stay fresh for up to three days. Make sure to let the soup cool before sealing it up. Freezing Instructions: If you want to save some for later, freezing is a great option. Pour the soup into freezer-safe containers. Leave some space at the top, as the soup will expand. You can freeze it for up to three months. Just remember to label with the date. Best Methods for Reheating: When it’s time to enjoy the soup again, you have a few choices. You can reheat it on the stove over medium heat. Stir it often until it warms up. Alternatively, you can use the microwave. Heat it in short bursts, stirring in between. Tips for Maintaining Flavor: To keep the soup tasting fresh, add a splash of lime juice when reheating. This boosts the flavors and keeps it bright. If you notice it’s thickened, add a little broth or water to thin it out. How Long Does it Last? In the fridge, your soup will last about three days. If frozen, it can stay good for up to three months. Always check for freshness before eating. Signs of Spoilage: Be cautious of any off smells or changes in texture. If you see mold or the soup smells sour, it’s best to throw it away. Always trust your senses when deciding if food is safe to eat. Can I use frozen chicken? Yes, you can use frozen chicken. Just increase the cooking time to 15 minutes. The Instant Pot cooks the chicken well, even from frozen. How spicy is this recipe? This recipe has a mild spice level. The chili powder gives warmth, but it’s not overly hot. You can adjust the spice by adding more chili powder or fresh jalapeños if you like heat. Can I make this on the stovetop? Yes, you can. Start by sautéing the onion and garlic in a pot. Add the rest of the ingredients and simmer for about 25-30 minutes until the chicken is cooked and tender. Shred the chicken and mix it back in. What can I serve with Chicken Tortilla Soup? This soup pairs well with tortilla chips, avocado, or a fresh salad. You can also serve it with rice for a hearty meal. Adding a dollop of sour cream or cheese makes it extra tasty. What are the calorie counts? One serving of this soup has about 300 calories. This can vary based on toppings and sides you choose. Is this recipe healthy? Yes, this recipe is healthy. It’s packed with lean protein, beans, and vegetables. The broth keeps it light, making it a great choice for a nutritious meal. This blog post outlined how to make a flavorful Chicken Tortilla Soup. We discussed key ingredients like chicken, veggies, and spices, along with pantry essentials. You learned step-by-step cooking instructions, tips for presentation, and variations to suit diets. Storing leftovers and reheating methods help keep your soup tasty. Finally, important FAQs clarified common concerns. By following these steps and tips, you’ll create a delicious soup everyone will enjoy. Dive into this recipe, and don’t be afraid to make it your own!

Instant Pot Chicken Tortilla Soup

Whip up a savory Instant Pot Chicken Tortilla Soup that’s bursting with flavor and done in just 35 minutes! This easy recipe combines tender chicken, black beans, and vibrant veggies, all seasoned to perfection. Perfect for busy weeknights and cozy gatherings, this soup is sure to impress. Check out the full recipe now and bring warmth to your table! #InstantPotRecipes #ChickenSoup #TortillaSoup #ComfortFood
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn kernels, drained

1 can (14.5 oz) diced tomatoes with green chilies

4 cups chicken broth

1 tablespoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro, chopped (for garnish)

Tortilla strips (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté the Aromatics: Begin by setting your Instant Pot to Sauté mode. Add the tablespoon of olive oil and allow it to heat up until shimmering. Once ready, toss in the diced onion and sauté for approximately 3-4 minutes until it becomes translucent. Next, stir in the minced garlic, continuing to cook for about 30 seconds until the aroma fills the air.

    Add Veggies and Spices: Incorporate the diced red bell pepper into the pot. Sprinkle in the ground cumin, chili powder, smoked paprika, along with a pinch of salt and freshly cracked pepper. Cook this mixture for an additional 2 minutes, stirring occasionally to ensure the spices bloom and the vegetables soften slightly.

      Add Chicken and Liquids: Nestle the boneless chicken breasts into the pot, followed by the can of diced tomatoes (including the juices). Pour in the chicken broth, gently stirring everything together to combine all the flavors.

        Pressure Cook: Secure the lid on the Instant Pot, ensuring the valve is set to Sealing. Select the Manual or Pressure Cook mode and set the timer for 10 minutes of high pressure cooking.

          Release Pressure: After the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to Venting. Once the pressure is fully released, cautiously open the lid.

            Shred the Chicken: Remove the cooked chicken breasts from the soup and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot along with the rinsed black beans and drained corn. Stir everything together and let it warm through for an additional 2-3 minutes on the Sauté mode.

              Serve: Taste the soup and adjust the seasoning, adding more salt and pepper if needed. Ladle the hearty soup into bowls, garnishing each serving with a generous sprinkle of fresh chopped cilantro and a handful of crispy tortilla strips. Don’t forget to serve with lime wedges on the side for an extra zesty flair.

                Prep Time: 15 mins | Total Time: 35 mins | Servings: 4-6

                  - Presentation Tips: For an inviting presentation, consider serving the soup in rustic bowls and use bright lime wedges as a pop of color next to the soup. A sprinkle of extra cilantro on top can add a touch of freshness as well.