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- 1 lb (450g) boneless, skinless chicken breasts - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 bell pepper (any color), diced - 1 can (14.5 oz) diced tomatoes (including juices) - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 4 cups chicken broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper, to taste - 1 lime, juiced - Fresh cilantro, chopped, for garnish - Tortilla chips, for topping - Slices of avocado, for topping - Shredded cheese (like cheddar or pepper jack), for topping This chicken tortilla soup is packed with flavor and nutrition. Each ingredient plays a vital role. The chicken gives it heartiness. The onion and garlic add depth. The bell pepper brings sweetness. Diced tomatoes add acidity and texture. Black beans and corn provide fiber and sweetness. The spices are key. Chili powder gives warmth. Ground cumin adds earthiness. Smoked paprika brings a hint of smokiness. Together, they create a balanced blend. The lime juice at the end brightens the soup. Fresh cilantro adds a burst of freshness. Toppings like tortilla chips, avocado, and cheese finish it off. This soup is healthy and satisfying. It’s simple to make and uses common ingredients. You can find all items at your local store. Gather these ingredients to start your cooking adventure! {{ingredient_image_2}} - Set Instant Pot to 'Sauté' and add onions and bell pepper. - Sauté until soft and fragrant. This takes about 3-4 minutes. - Incorporate minced garlic and sauté briefly. - Sauté for 1 minute, making sure not to burn the garlic. - Add chicken, diced tomatoes, black beans, corn, and broth. - Mix in spices and seasonings like chili powder and cumin. Stir well to combine. - Seal the Instant Pot and set for 10 minutes on 'Manual' or 'Pressure Cook'. - Ensure the steam valve is in the sealed position for best results. - Perform a quick release and shred chicken before returning to the pot. - Use two forks to shred into bite-sized pieces. - Stir in fresh lime juice and adjust seasoning to taste. - Add more salt or pepper if needed for flavor. Now, you’re ready to enjoy a warm, tasty bowl of chicken tortilla soup! To make your soup tasty, season to your liking. Start with a little salt and pepper. Taste the soup as you cook. If it needs more, add more! Fresh ingredients really boost flavor. Use ripe tomatoes, fresh herbs, and good-quality broth. They make a big difference in taste. For a smooth soup, blend it after cooking. If you like it chunkier, don’t blend as much. Cook the soup for 10 minutes in the Instant Pot. This time works well for tender chicken and soft veggies. If you want softer beans, add an extra minute or two. Garnishes add fun and flavor to your soup. Use chopped cilantro for freshness. Add crunchy tortilla chips for texture. Slices of avocado bring creaminess. Top with shredded cheese for a savory touch. Serve with extra lime wedges for a zesty kick. These little details make your soup look and taste great! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your soup, making it more vibrant and delicious. Adjust the Spiciness: If you prefer a spicier soup, consider adding diced jalapeños or a splash of hot sauce to the mix. Cook the Chicken Perfectly: Ensure the chicken is cooked through but not overcooked by using an instant-read thermometer; it should reach 165°F (75°C). Garnish Wisely: Don't skimp on garnishes! They add texture and flavor; consider toppings like sour cream or pickled onions for extra zest. {{image_4}} You can switch out the chicken for other proteins. Try using turkey or tofu for a new taste. Both options add a different texture and flavor to the soup. You can also change the beans. Instead of black beans, use pinto or kidney beans. For veggies, add zucchini, carrots, or corn. Each swap will give you a unique twist on the soup. To make the soup spicier, add more chili powder or diced jalapeños. You can also mix in some hot sauce right before serving. If you want it milder, reduce the chili powder. You can also add cream or a dollop of sour cream to tone down the heat. Toppings like sliced jalapeños or spicy salsa can add a kick too. This soup pairs well with a fresh salad or crusty bread. You can also serve it with rice for a heartier meal. If you have leftovers, get creative! Use the soup as a base for a casserole or top it on baked potatoes. You can even use it in quesadillas for a fun twist. To store your chicken tortilla soup, let it cool first. This step helps avoid bacteria growth. Once cooled, transfer the soup to an airtight container. It will stay fresh in the fridge for about 3 to 4 days. Before serving, check for any off smells. If it smells fine, heat it up and enjoy. Freezing is a great way to keep your soup longer. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. The soup can last in the freezer for up to 3 months. When you’re ready to eat, move the soup to the fridge overnight to thaw. For quick thawing, place it in cold water. Reheat it in a pot or microwave until hot. Preparing this soup in advance makes meals easy. You can cook a large batch and store it in portions. Use single-serving containers for quick lunches or dinners. This soup is great for meal prep since it reheats well. You can also try different toppings each time to mix it up. Enjoy your tasty and easy meals all week! Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. Make sure it is boneless and skinless. This way, it cooks evenly in the soup. The Instant Pot can handle frozen chicken well. To make this soup vegetarian, swap the chicken for extra beans or tofu. Use vegetable broth instead of chicken broth. You can also add more veggies, like zucchini or carrots, for added flavor and texture. If you do not have chicken broth, use vegetable broth or water. You can also use homemade broth if you have it on hand. Adding a bit of soy sauce can enhance the flavor if you use water. This soup lasts about 3 to 4 days in the fridge. Store it in an airtight container for best results. Make sure to let it cool before putting it in the fridge, to keep it fresh. Absolutely! To lower the spice level, reduce the chili powder. You can also leave out spicy toppings like jalapeños. If you want more heat, add cayenne pepper or use spicy salsa. Adjust it to fit your taste! This blog covered a tasty chicken tortilla soup recipe. You learned about the key ingredients, like chicken, veggies, and spices. We explored easy steps to make this dish in an Instant Pot. I provided tips for flavor and texture, plus variations to fit your taste. Finally, you saw storage methods for leftovers. Enjoy making this soup and sharing it with friends! It’s simple, delicious, and sure to please everyone.

Sizzling Instant Pot Chicken Tortilla Soup

A flavorful and hearty chicken tortilla soup made in the Instant Pot, perfect for a quick meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper diced
  • 1 can (14.5 oz) diced tomatoes (including juices)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 lime juiced
  • for garnish fresh cilantro, chopped
  • for topping tortilla chips
  • for topping slices of avocado
  • for topping shredded cheese (like cheddar or pepper jack)

Instructions
 

  • Begin by setting your Instant Pot to the 'Sauté' function. Once the pot is hot, add the finely chopped onion and diced bell pepper. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables are soft and fragrant.
  • Incorporate the minced garlic into the pot and sauté for an additional 1 minute until the garlic is fragrant, being careful not to burn it.
  • Next, place the boneless chicken breasts into the pot. Pour in the diced tomatoes (with their juices), drained black beans, drained corn, and chicken broth. Then, add the chili powder, ground cumin, smoked paprika, salt, and pepper. Mix everything well to combine.
  • Close the lid of the Instant Pot securely, ensuring the steam valve is in the sealed position. Select the 'Manual' or 'Pressure Cook' setting and adjust the timer to 10 minutes.
  • Once the cooking cycle is complete, carefully perform a quick release of the pressure by turning the steam valve to venting. Once it is safe to do so, open the lid and remove the chicken breasts from the soup using tongs.
  • Using two forks, shred the chicken into bite-sized pieces and then return the shredded chicken back to the soup. Stir in the fresh lime juice and taste for seasoning, adding more salt or pepper if necessary.
  • To serve, ladle the hot soup into bowls and garnish with a generous sprinkle of fresh chopped cilantro. Top each bowl with a handful of crunchy tortilla chips, slices of creamy avocado, and a sprinkle of shredded cheese for added flavor and texture.

Notes

Consider serving with extra lime wedges on the side for guests to add a burst of freshness as desired!
Keyword chicken, instant pot, soup, tortilla