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- 1 lb boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup corn (can be fresh, frozen, or canned) - 4 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper, to taste - 1 tablespoon olive oil - Tortilla chips, for serving - Shredded cheese, diced avocado, fresh cilantro, and lime wedges for garnish To make this soup, you start with fresh chicken. I love using boneless, skinless chicken breasts. They cook quickly and shred easily. Next, I add black beans and diced tomatoes. These give the soup a hearty texture. For veggies, use onions and garlic. They add a base of flavor that can't be beat. Corn adds sweetness and color. Don't forget the chicken broth! It ties all the flavors together. For seasoning, I use ground cumin, chili powder, and smoked paprika. These spices give the soup warmth and depth. You can adjust salt and pepper to your liking. Finally, the garnishes elevate the dish. I recommend crispy tortilla chips, shredded cheese, diced avocado, fresh cilantro, and lime wedges. They add color, taste, and crunch. You can find the full recipe in the article to make this dish at home. Enjoy cooking! - Heating the Olive Oil Start by turning on your Instant Pot. Select the 'Sauté' function and pour in the olive oil. Let it heat for a minute until it shimmers. - Cooking the Onion and Garlic Add the finely chopped onion next. Sauté it for about 3-4 minutes. Stir often. You want the onion to be soft and fragrant. After that, mix in the minced garlic. Sauté for 1 more minute to wake up the flavors. - Incorporating Chicken and Broth Place the boneless chicken breasts into the pot. Carefully pour in the chicken broth. This will add a rich base to your soup. - Mixing in Beans and Corn Add the rinsed black beans and the diced tomatoes. Don’t forget to include the corn! Stir gently to combine everything. Season with salt and cracked black pepper to taste. - Setting Up the Instant Pot Secure the lid on your Instant Pot. Make sure the steam release valve is set to 'Sealing.' Select the 'Pressure Cook' function and set the timer for 10 minutes. - Quick Release Technique After the cook time ends, carefully turn the steam release valve to 'Venting.' Be cautious, as steam will escape rapidly. This step releases the pressure quickly. - Removing and Shredding Chicken Breasts Once the pressure is released, remove the cooked chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces. - Mixing Shredded Chicken Back into Soup Add the shredded chicken back into the soup. Stir well to mix it with the broth and other ingredients. - Adjusting Seasoning Taste the soup now. Adjust the seasoning if needed. Add more salt or pepper to your liking. Stir everything once more to blend the flavors. - Serving Suggestions Ladle the hot soup into bowls. Top it with crispy tortilla chips. Add shredded cheese, diced avocado, and fresh cilantro. A squeeze of lime juice adds the perfect zing. Enjoy your delicious Instant Pot Chicken Tortilla Soup! For the full recipe, check the reference above. - Utilize Fresh Ingredients Fresh ingredients make a big difference. Use ripe tomatoes and crisp herbs. Fresh corn adds sweetness and texture. Always look for the best quality. It enhances the whole dish. - Balance Spices According to Taste Each person enjoys different spice levels. Start with less and taste as you go. If you want more heat, add chili powder or jalapeños. Adjusting spices helps you create your perfect soup. - Ensuring Proper Seal A good seal is key for pressure cooking. Check the rubber gasket on the lid. Make sure it’s clean and in place. A tight seal helps cook the chicken quickly. - Cook Time Adjustments for Different Chicken Cuts If you use thighs instead of breasts, adjust the time. Thighs can take a bit longer. For bone-in chicken, add a few extra minutes. Always check for doneness to ensure safety. - Creative Garnishing Techniques Garnishes add fun and color. Try stacking tortilla chips like a tower. Use a sprinkle of cheese and cilantro on top. A lime wedge adds brightness and a pop of color. - Serving in Unique Bowls The right bowl can elevate your soup. Use colorful bowls or rustic dishes. Small cast-iron skillets can make a fun serving idea. Get creative with how you serve it! {{image_4}} You can change the proteins in this soup. Instead of chicken, try turkey or beef for a new twist. Both options work well and add unique flavors. For a vegetarian or vegan version, swap the chicken for beans or lentils. This keeps the soup hearty and satisfying. You can also use vegetable broth instead of chicken broth for a lighter taste. Adding extra vegetables can boost your soup's flavor and nutrition. Consider bell peppers, zucchini, or even spinach. These veggies add color and texture. You can also try different herbs like oregano or cilantro. Fresh herbs will brighten the soup and make it more aromatic. Meal prep is easy with this recipe. You can freeze portions for later. Just let the soup cool before placing it in airtight containers. This way, you always have a quick meal ready. Making a doubled batch is also a smart idea. You can enjoy half now and save the rest for busy days ahead. - Refrigeration Duration: Store your soup in an airtight container. It lasts up to 4 days in the fridge. - Freezing Tips: To freeze, use a freezer-safe container. Leave space for expansion. Your soup can stay fresh for up to 3 months in the freezer. - Best Methods for Reheating: For the best results, reheat the soup on the stove over low heat. Stir it often to warm it evenly. You can also use the microwave in short bursts, stirring in between. - Maintaining Flavor and Texture: Add a splash of chicken broth when reheating. This keeps the soup moist and flavorful. Mix well to restore its creamy texture. To reduce the spice level, you have a few options: - Use mild tomatoes: Choose tomatoes without added spice. - Add dairy: Stir in sour cream or yogurt to cool the heat. - Increase volume: Add more broth or beans to dilute the spice. - Sugar: A small amount of sugar can balance the heat. Try these tips to find the right heat for your taste. Yes, you can use a slow cooker or stovetop. - Slow Cooker: Sauté onion and garlic in a pan, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. - Stovetop: In a large pot, sauté onion and garlic, then add the chicken and broth. Simmer for 20-30 minutes until the chicken is cooked. Shred and return to the pot. Both methods work well for this recipe. Toppings make the soup fun and tasty. Here are some great options: - Crispy tortilla chips: For crunch and flavor. - Shredded cheese: Cheddar or Monterey Jack adds creaminess. - Diced avocado: A fresh and creamy addition. - Fresh cilantro: For a burst of flavor. - Lime wedges: A squeeze of lime brightens the taste. Mix and match these toppings for your perfect bowl. Leftovers are great for meal prep! - Refrigerate: Store in an airtight container for up to 3-4 days. - Freeze: Freeze in portions for up to 2-3 months. Make sure to cool the soup before storing. - Full Recipe for future reference You now have all the details to make a tasty Instant Pot Chicken Tortilla Soup. We covered key ingredients, step-by-step cooking, helpful tips, tasty variations, and smart storage ideas. This soup is not just easy to make; it's also great for family meals or quick lunches. Don't hesitate to experiment with flavors and ingredients to make it your own. Enjoy making and sharing this dish with loved ones. You’ll love how simple and delicious it can be!

Instant Pot Chicken Tortilla Soup

Make dinner a breeze with this delicious Instant Pot Chicken Tortilla Soup! Packed with flavors from tender chicken, zesty tomatoes, and creamy avocado, this recipe is perfect for busy weeknights. In just 30 minutes, you can whip up a comforting bowl topped with crispy tortilla chips and fresh cilantro. Ready to impress your taste buds? Click through to explore the full recipe and elevate your mealtime!
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Ingredients
  

1 lb boneless, skinless chicken breasts

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

1 can (15 oz) diced tomatoes with green chilies

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup corn (can be fresh, frozen, or canned)

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and freshly cracked black pepper, to taste

1 tablespoon olive oil

Tortilla chips, for serving

Shredded cheese, diced avocado, fresh cilantro, and lime wedges for garnish

Instructions
 

Begin by turning on the Instant Pot and selecting the 'Sauté' function. Pour in the olive oil and let it heat up. Add the finely chopped onion and sauté for approximately 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

    Next, stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Sauté the mixture for an additional 1 minute, allowing the spices to infuse the oil and release their aroma.

      Add the boneless chicken breasts into the Instant Pot. Carefully pour in the chicken broth, then add the rinsed black beans, canned diced tomatoes (including their juice), and corn. Stir the mixture gently, and season with salt and freshly cracked black pepper to your desired taste.

        Secure the lid of the Instant Pot and ensure the steam release valve is set to the 'Sealing' position. Select the 'Pressure Cook' function and adjust the timer to 10 minutes.

          Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the steam release valve to the 'Venting' position. Exercise caution as steam will escape quickly.

            Carefully remove the cooked chicken breasts from the pot and use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup, mixing well to combine with the broth and other ingredients.

              Taste the soup and adjust the seasoning with more salt and pepper if needed, stirring to incorporate any adjustments.

                To serve, ladle the hot soup into bowls. Top each bowl with crispy tortilla chips, a generous sprinkle of shredded cheese, diced avocado, fresh cilantro leaves, and a squeeze of lime juice for a zesty finish.

                  Prep Time: 10 min | Total Time: 30 min | Servings: 4

                    - Presentation Tips: For added flair, arrange the tortilla chips in a circular pattern atop the soup and garnish with a lime wedge on the side for an inviting visual appeal.