Instant Pot Zesty Chicken Tortilla Soup

$- Chicken and Vegetables - 1 lb boneless, skinless chicken breasts - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (use frozen or fresh for best results) - 1 medium onion, diced into small pieces - 3 cloves garlic, minced finely - 1 jalapeño, diced (remove seeds for milder flavor) - Spices and Seasonings - 4 cups low-sodium chicken broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - Salt and freshly ground black pepper to taste - Juice of 1 lime - Garnishes - 1 cup tortilla chips, crushed (for garnish) - Fresh cilantro, chopped (for garnish) - Slices of avocado (for serving) Gather these ingredients for a tasty soup. The chicken provides protein, while the veggies add color and taste. The spices give it warmth and depth. Make sure to have your garnishes ready for a nice finish. Tortilla chips add crunch, cilantro adds freshness, and avocado brings creaminess. Use fresh ingredients to boost flavor and nutrition. This mix of items makes your soup not only delicious but also fun to eat! {{ingredient_image_2}} Start by getting your Instant Pot ready. Set it to the sauté function. Pour in a splash of olive oil to coat the bottom. Add the diced onion and jalapeño. Sauté them until they soften and turn translucent, about 3-4 minutes. Stir occasionally to keep them from sticking. This step builds a great flavor base for your soup. Next, add the minced garlic to the pot. Cook for one more minute, stirring constantly. This releases a strong, tasty smell that makes your soup even better. Now it’s time to add the chicken breasts. Place them right on top of the onion mix. Then, add one can of diced tomatoes, black beans, and corn. Pour in the chicken broth, and sprinkle in the chili powder and ground cumin. Season generously with salt and pepper to taste. Secure the lid of the Instant Pot tightly. Make sure the valve is set to the sealing position. Select the Pressure Cook option and set the time for 10 minutes at high pressure. When the time is up, let the pressure release naturally for 10 minutes. After that, switch the valve to venting to let out any remaining steam. Carefully remove the chicken breasts with tongs. Set them on a cutting board. Use two forks to shred the chicken into small pieces. Once shredded, return the chicken to the pot and stir it well to mix everything. Squeeze the juice of one lime into the soup. Stir again for a fresh taste. Taste the soup and adjust the seasoning with more salt or pepper if needed. When ready, serve the warm soup in bowls. Top it with crushed tortilla chips, fresh cilantro, and slices of avocado for a rich finish. Enjoy your delicious Instant Pot chicken tortilla soup! To enhance the flavor of your soup, start with fresh ingredients. Fresh garlic and onion make a big difference. I love adding lime juice right at the end. It gives the soup a bright, zesty taste. If you want more heat, add more jalapeño or chili powder. Balance the spices to your taste for the best results. Always remember to sauté your onions and jalapeños first. Doing this adds depth to the soup. When sealing your Instant Pot, ensure the valve is in the right spot. This prevents leaks and ensures even cooking. Let the pressure release naturally for a better texture. It keeps the chicken juicy and tender. For serving, I recommend using rustic bowls. They add a cozy feel to your meal. Top each bowl with crushed tortilla chips for crunch. Fresh cilantro adds a pop of color and flavor. Creamy avocado slices bring a nice richness. You can even add a lime wedge on the side for extra zing! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your soup. Customize Heat Level: Adjust the amount of jalapeño or add a dash of hot sauce to cater to your spice preference. Make Ahead: This soup can be made in advance and stored in the fridge for up to 3 days, making it a perfect meal prep option. Garnish Generously: Don't skimp on the toppings! Avocado, cilantro, and tortilla chips add texture and flavor, elevating your soup experience. {{image_4}} You can make this soup vegetarian by skipping the chicken. Use 1 can of chickpeas instead. They add protein and texture. Replace the chicken broth with vegetable broth for a rich base. The flavors from tomatoes and spices still shine through. Want more heat? Add an extra jalapeño or some diced serrano peppers. You can also stir in a teaspoon of cayenne pepper for extra spice. If you like smoky flavors, try adding a chipotle pepper in adobo sauce. This adds depth and a kick. Boost the nutrition by adding more vegetables. Chopped bell peppers, zucchini, or spinach work well. You can also mix in some quinoa or brown rice for added fiber. These additions make the soup heartier and even more satisfying. After you make the soup, let it cool to room temp. Transfer it to an airtight container. Store it in the fridge for up to four days. This keeps the flavors fresh. Always check for signs of spoilage before eating. You can freeze the soup to save for later. Use a freezer-safe container. Leave space at the top, as the soup will expand. It stays good in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge. To reheat, pour the soup into a pot over medium heat. Stir often until it’s hot. You can also use a microwave. Heat in short bursts, stirring in between. Add a bit of broth or water if it’s too thick. Enjoy your warm soup again! Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. For best results, cut the chicken into smaller pieces before freezing. This helps it cook evenly. To make it spicier, add more jalapeño or include diced serrano peppers. You can also use hot sauce or crushed red pepper flakes. Start with a little and taste as you go. If you don't have black beans, try kidney beans or pinto beans. Chickpeas work well too. Each option gives a nice texture and taste to the soup. We explored how to make a tasty soup in the Instant Pot. We covered ingredients, the cooking process, and tips for flavor. You learned about variations, storage info, and common questions. Remember, customizing your soup is fun and easy. Use fresh herbs, adjust spices, or add nutrition boosters. Enjoy your cooking journey and always share the joy of good food with others!$

Instant Pot Zesty 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 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 6

Calories 300 kcal

Ingredients

1 lb boneless, skinless chicken breasts
1 can diced tomatoes with green chilies (14.5 oz)
1 can black beans, drained and rinsed (15 oz)
1 cup corn
1 medium onion, diced
3 cloves garlic, minced
1 jalapeño diced
4 cups low-sodium chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
to taste salt and freshly ground black pepper
1 lime juice
1 cup tortilla chips, crushed
to taste fresh cilantro, chopped
to taste slices of avocado

Instructions

Begin by preparing your Instant Pot; set it to the sauté function. Pour in a splash of olive oil to coat the bottom, then add the diced onion and jalapeño. Sauté them together until they soften and become translucent, about 3-4 minutes, stirring occasionally to prevent sticking.
Add the minced garlic to the pot and cook for an additional minute, stirring constantly until fragrant.
Introduce the chicken breasts to the mixture in the pot. Follow with the diced tomatoes (including their juice), black beans, corn, chicken broth, chili powder, ground cumin, and season generously with salt and freshly ground black pepper.
Secure the lid of the Instant Pot tightly and ensure the valve is set to the sealing position. Select the Pressure Cook option, and set the cooking time for 10 minutes at high pressure.
After the cooking cycle finishes, let the pressure release naturally for 10 minutes. Once you've waited, carefully switch the valve to the venting position to release any remaining steam.
Remove the chicken breasts from the pot using tongs and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot, stirring to combine.
Squeeze the juice of the lime into the soup, stirring well for a fresh finish. Taste the soup and adjust the seasoning if necessary with more salt and pepper.
Serve the warm soup in bowls, generously topped with crushed tortilla chips for crunch, a sprinkle of fresh cilantro for color, and slices of creamy avocado for a deliciously rich contrast.

Notes

Optionally, serve the soup in rustic bowls for a homey feel, garnished with an extra wedge of lime on the side for guests to customize their flavor.

Keyword chicken, Instant Pot, soup, tortilla