Zesty Instant Pot Chicken Tortilla Soup

$- 1 lb boneless, skinless chicken breasts - 1 tablespoon extra virgin olive oil - 1 medium yellow onion, diced - 2 cloves garlic, finely minced - 1 bell pepper (red or green), diced - 1 can (15 oz) black beans, well-drained and rinsed - 1 can (15 oz) sweet corn, drained - 1 can (14 oz) diced tomatoes with green chilies - 4 cups low-sodium chicken broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - Juice of 1 fresh lime These ingredients create a rich and flavorful base for the soup. Each plays a key role in building layers of taste. The chicken provides protein, while the beans and corn add texture. The spices deliver warmth and depth. - Crunchy tortilla strips (for garnish) - Fresh cilantro leaves (for garnish) - Ripe avocado, diced (for garnish) - Shredded cheese (optional, for garnish) Garnishing adds a fun twist. You can sprinkle tortilla strips on top for crunch. Fresh cilantro and diced avocado bring freshness and creaminess. A little cheese can make it extra rich. When picking fresh ingredients, look for bright colors and firm textures. For onions, choose ones that feel heavy for their size. Garlic should be plump and dry. Bell peppers should be smooth and free of spots. Fresh herbs like cilantro should be vibrant and fragrant. Always check for the best quality to enhance your soup. {{ingredient_image_2}} Start by getting your Instant Pot ready. Set it to 'Sauté' mode. Pour in one tablespoon of extra virgin olive oil. Add one diced medium yellow onion. Cook it for about 3-4 minutes until it turns soft and clear. Then, toss in two minced garlic cloves and one diced bell pepper. Stir and cook for about 2-3 minutes until the pepper softens. Now, it’s time to spice things up! Add one tablespoon of chili powder, one teaspoon of ground cumin, and one teaspoon of smoked paprika to the pot. Don't forget to sprinkle in some salt and freshly ground black pepper. Stir the mixture for one minute. This step brings out the rich aromas of the spices. Next, place one pound of boneless, skinless chicken breasts into the pot. Add one can of black beans, one can of sweet corn, and one can of diced tomatoes with green chilies. Pour in four cups of low-sodium chicken broth. Gently stir everything to mix the flavors well. After mixing, secure the lid on the Instant Pot. Make sure the valve is set to 'Sealing'. Select the 'Pressure Cook' setting and set the timer for 15 minutes. When the time is up, let it sit for 10 minutes to release pressure naturally. Then, switch the valve to 'Venting' to let out any remaining steam. Be careful to avoid the steam! Once the lid is off, remove the chicken breasts. Use two forks to shred the chicken into bite-size pieces. Stir the chicken back into the soup and squeeze in the juice of one fresh lime. This adds a bright taste that lifts the dish. Finally, taste the soup. You may want to add more salt or pepper for your taste. Serve the soup hot in bowls. Top each bowl with crunchy tortilla strips, diced avocado, fresh cilantro, and shredded cheese if you like. For a fun twist, add a lime wedge on the side for squeezing. Enjoy your flavorful delight! To make your soup burst with flavor, start with fresh ingredients. Use ripe tomatoes and sweet bell peppers. The spices are key too! Use the full amount of chili powder and cumin. Fresh lime juice at the end brightens the taste. Lastly, let the soup sit for a few minutes before serving. This helps the flavors blend well. One common mistake is overcooking the chicken. It can turn dry and tough. Always follow the 15-minute timer for pressure cooking. Avoid skipping the sauté step; it adds great flavor to the base. Also, don’t forget to taste before serving. Adjust salt and pepper to suit your taste. If you are in a hurry, you can cut the chicken into smaller pieces. This can reduce cooking time by a few minutes. If you like your soup thicker, mash some of the beans while cooking. For a lighter soup, use less broth. Adjust these details to match your needs. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh vegetables and herbs. They can significantly enhance the taste of your soup. Adjust Spice Levels: If you prefer a spicier soup, consider adding jalapeños or extra chili powder to suit your taste. Make It Ahead: This soup can be made in advance and stored in the refrigerator for up to three days, allowing the flavors to meld beautifully. Garnish for Flavor: Don't skip the garnishes! Fresh cilantro, avocado, and tortilla strips add great texture and flavor to your soup. {{image_4}} You can easily make a vegetarian or vegan version of this soup. Instead of chicken, use extra beans or lentils for protein. You can add more veggies like zucchini, mushrooms, or carrots. Replace chicken broth with vegetable broth for a full flavor. Use olive oil to sauté the vegetables. This keeps the soup light and fresh. If you love heat, add jalapeños or serrano peppers. You can toss in some crushed red pepper flakes for extra spice. A splash of hot sauce before serving brings a nice kick too. Just be careful; you can always add more, but you can't take it away! You can swap chicken for other proteins. Try shredded beef or pork for a different taste. For a seafood twist, use shrimp or fish. These options add unique flavors and textures to the soup. Just adjust the cooking time to ensure everything cooks perfectly. Store your Instant Pot chicken tortilla soup in airtight containers. Let it cool before sealing. This helps keep flavors fresh. Place it in the fridge if you plan to eat it soon. Use it within three to four days for the best taste. Reheat your soup on the stove over medium heat. Stir often to warm evenly. You can also use the microwave. Heat it in short bursts, stirring in between. Ensure it reaches a hot temperature before serving. To freeze, let the soup cool completely. Transfer it to freezer-safe bags or containers. Remove as much air as possible. Label the bags with the date. You can freeze the soup for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. It takes about 15 minutes to cook chicken in an Instant Pot. This quick method seals in moisture and flavor. Always check the chicken is cooked to 165°F for safety. Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. Make sure to separate the chicken pieces, if possible. This helps them cook evenly and stay tender. You can use vegetable broth or water if you need a substitute. Just remember, the flavor will change a bit. For a richer taste, try using homemade broth or stock. To spice up your soup, add more chili powder or fresh jalapeños. You can also toss in some hot sauce. Start with a little, and adjust to your heat preference for the best results. Yes, you can make this soup in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Just sauté the veggies first in a pan to enhance the flavors before adding them to your slow cooker. You learned about making a delicious Instant Pot Chicken Tortilla Soup. We covered essential ingredients and how to prepare them. I shared tips for flavor and common mistakes to avoid. You also saw variations for different diets and how to store leftovers. This soup is tasty and very easy to make. Enjoy experimenting with your own twist! Happy cooking!$

Zesty Instant Pot Chicken Tortilla Soup

A flavorful and hearty chicken tortilla soup made easily in an Instant Pot.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Mexican

Servings 6

Calories 250 kcal

Ingredients

1 lb boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
2 cloves garlic, finely minced
1 bell pepper diced (red or green)
1 can black beans, well-drained and rinsed (15 oz)
1 can sweet corn, drained (15 oz)
1 can diced tomatoes with green chilies (14 oz)
4 cups low-sodium chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
to taste salt and freshly ground black pepper
1 fresh lime, juiced
as needed crunchy tortilla strips (for garnish)
as needed fresh cilantro leaves (for garnish)
as needed ripe avocado, diced (for garnish)
optional shredded cheese (for garnish)

Instructions

Begin by selecting the 'Sauté' mode on your Instant Pot. Pour in the olive oil and add the diced onion. Sauté for approximately 3-4 minutes until the onion becomes soft and translucent. Next, add the minced garlic and the diced bell pepper, cooking for an additional 2-3 minutes until the bell pepper has slightly softened.
Stir in the chili powder, ground cumin, smoked paprika, along with salt and pepper to taste. Allow the mixture to cook for 1 minute, stirring constantly to release the aromatic essence of the spices.
Carefully place the chicken breasts into the pot. Add the drained black beans, corn, diced tomatoes with green chilies, and pour in the chicken broth. Gently stir everything together to ensure even distribution of ingredients.
Secure the lid of the Instant Pot, ensuring that the valve is set to 'Sealing'. Select the 'Pressure Cook' setting and set the timer for 15 minutes.
When the cooking time elapses, allow the pressure to release naturally for 10 minutes. Afterward, carefully switch the valve to 'Venting' to release any remaining steam, taking care to avoid steam burns.
Once the lid is safely removed, take out the chicken breasts. Using two forks, shred the chicken into bite-sized pieces and return it to the pot. Stir in the fresh lime juice to brighten the flavors.
Taste the soup and adjust the seasoning with additional salt and pepper if desired. Serve the soup hot, beautifully garnished with crispy tortilla strips, diced avocado, fresh cilantro leaves, and a sprinkle of shredded cheese if you like.

Notes

For an extra touch, consider serving the soup in bowls with a lime wedge on the side for squeezing, and a sprinkle of extra cilantro for a vibrant look!

Keyword chicken, easy, Instant Pot, soup, tortilla