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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 - 1 tablespoon olive oil These main ingredients make the base of your soup. Each one adds unique flavors. The chicken breasts bring protein, while the beans and corn add texture. The spices create warmth and depth. - Fresh cilantro, chopped - Tortilla strips - Lime wedges Garnishes can elevate your soup. Cilantro adds freshness, while tortilla strips provide crunch. Lime wedges give a zesty finish that brightens the dish. - Use rotisserie chicken for a quicker option. - Swap black beans for pinto beans if preferred. - Replace chicken broth with vegetable broth for a lighter version. These substitutions can change the soup’s flavor. Rotisserie chicken saves time and adds a rich taste. Feel free to mix it up based on what you have at home. First, I turn on my Instant Pot and choose the Sauté mode. I add one tablespoon of olive oil and let it heat up. Once hot, I add one medium diced onion. I sauté it for about 3-4 minutes until it turns soft and clear. Then, I throw in 2 minced garlic cloves and stir for 30 seconds until it smells great. Next, I add one diced red bell pepper to the pot. I also sprinkle in one tablespoon of ground cumin, one teaspoon of chili powder, and one teaspoon of smoked paprika. I season with salt and pepper to taste. I keep stirring for about 2 minutes, letting all those flavors mix. After that, I place one pound of boneless, skinless chicken breasts into the pot. I add one can of diced tomatoes with green chilies and pour in 4 cups of chicken broth. I gently mix all the ingredients together. Now, I close the lid and set the valve to Sealing. I select the Manual or Pressure Cook mode and cook on high pressure for 10 minutes. Once the cooking time is up, I carefully do a quick release by moving the valve to Venting. After the pressure is gone, I open the lid. I take out the chicken breasts and shred them using two forks. I return the shredded chicken back to the pot along with one can of rinsed black beans and one can of drained corn. I stir to mix everything and let it warm for another 2-3 minutes. To get the best flavor in your chicken tortilla soup, start with fresh ingredients. Use ripe tomatoes for a richer taste. Sauté the onions and garlic until soft. This step adds depth to the soup's flavor. Don't skip the spices! Ground cumin, chili powder, and smoked paprika make a big difference. Adjust the salt and pepper to your liking. For a bright finish, add lime juice right before serving. A common mistake is overcooking the chicken. It can become dry and tough. Always follow the timing in the recipe to keep it juicy. Another mistake is not rinsing the black beans. Rinsing removes extra sodium and helps the soup taste fresher. Ensure you seal the Instant Pot lid correctly. If it's not sealed, the soup won't cook properly. Lastly, taste the soup before serving. Adjust flavors as needed, since every ingredient varies in strength. Serve the soup hot in bowls. Top with chopped cilantro and crunchy tortilla strips. These add great texture! For extra flavor, offer lime wedges on the side. You can also add sliced avocado or shredded cheese for creaminess. Pair the soup with warm tortillas or crusty bread for a full meal. Enjoy with family and friends for a cozy dinner! {{image_2}} To spice up your chicken tortilla soup, add more heat. You can include jalapeños or hot sauce. Start with one finely chopped jalapeño, and adjust to your taste. The heat level is all yours to choose! Want a meat-free option? Swap the chicken for cooked quinoa or chickpeas. Use vegetable broth instead of chicken broth. This way, you keep the soup hearty and delicious without the meat. Enhance your soup with tasty extras. Avocado adds creaminess and healthy fats. You can also top with shredded cheese for a savory kick. Consider adding lime juice for a zesty finish. Tortilla strips add crunch and texture. Enjoy mixing and matching! To store your chicken tortilla soup, first let it cool. Then, pour it into an airtight container. It can last in the fridge for about three to four days. Make sure to seal it well to keep it fresh. You can also store the soup in smaller portions for easy meals later. When you are ready to eat the leftovers, you can reheat them on the stove. Just pour the soup into a pot and warm it over medium heat. Stir often to avoid burning. You can also use the microwave. Place the soup in a microwave-safe bowl and heat it for 1-2 minutes. Stir halfway to ensure even heating. If you want to freeze the soup, make sure it cools completely first. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. It is best to use the soup within three months for the best taste. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use frozen chicken in this recipe. Just add a few extra minutes to the cooking time. Frozen chicken usually takes 12 to 15 minutes to cook in the Instant Pot. Remember to check that it reaches 165°F for safety. To spice up your soup, add more chili powder or diced jalapeños. You can also use spicy diced tomatoes instead of regular ones. Experiment with hot sauce or crushed red pepper for an extra kick. Adjust to your taste for the best results. Serve your chicken tortilla soup with tortilla chips for crunch. You can also add fresh avocado or cheese for creaminess. Lime wedges add a zesty touch. For a full meal, pair with a simple salad or cornbread. Enjoy! This blog post shared a simple way to make chicken tortilla soup. We covered key ingredients, step-by-step cooking, and helpful tips. You learned about variations to fit your taste and how to store leftovers well. Remember, cooking is fun and tasty. Enjoy experimenting with flavors and new ideas. Try what you like best and share it with others. Happy cooking!

Instant Pot Chicken Tortilla Soup

Savor the flavors of this Instant Pot Chicken Tortilla Soup that's both easy and delicious! Perfect for busy weeknights, this hearty recipe combines tender chicken, vibrant veggies, and a blend of spices to create a comforting soup in just 35 minutes. Garnish with fresh cilantro and crispy tortilla strips for a delightful finish. Click through to discover the full recipe and enjoy a cozy bowl tonight! #InstantPot #ChickenTortillaSoup #CookingAtHome #QuickRecipes
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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: Turn on the Instant Pot and select the Sauté mode. Add olive oil and let it heat up. Add diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

    Add Veggies and Spices: Stir in the diced red bell pepper, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 2 minutes while stirring frequently.

      Add Chicken and Liquids: Place the boneless chicken breasts in the pot, followed by the diced tomatoes with green chilies. Pour in the chicken broth, and gently mix everything together.

        Pressure Cook: Close the lid of the Instant Pot and set the valve to Sealing. Select the Manual or Pressure Cook mode, and cook on high pressure for 10 minutes.

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

            Shred the Chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup along with the black beans and corn. Stir to combine and let it warm through for an additional 2-3 minutes.

              Serve: Taste the soup and adjust seasoning as needed. Ladle the soup into bowls and top with chopped cilantro and tortilla strips. Serve with lime wedges on the side for an extra kick.

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