If you crave a warm bowl of comfort, you’re in for a treat! My Instant Pot Chicken Tortilla Soup is both simple and quick to make. This delicious recipe bursts with flavor and is loaded with healthy ingredients, perfect for busy weeknights. Join me as I guide you through each step, from sautéing the aromatics to serving a vibrant, mouth-watering soup. Let’s dive in and make dinner a breeze!
Ingredients
List of Ingredients
To make Instant Pot Chicken Tortilla Soup, gather these simple items:
– 1 lb boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 can (14.5 oz) diced tomatoes, with 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 cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Juice of 1 lime
– Fresh cilantro, for garnish
– Tortilla strips, for serving
Key Ingredient Substitutions
You can easily swap some ingredients for others if you need to:
– Chicken: Use cooked shredded rotisserie chicken for a quick option.
– Beans: Swap black beans with pinto beans or even kidney beans.
– Peppers: If you don’t have red or green peppers, use any color you like.
– Broth: Vegetable broth works well if you want a lighter soup.
– Lime: Lemon juice can replace lime juice for a different zing.
Nutritional Information
This soup is both tasty and healthy. Here’s a quick look at what’s inside one serving:
– Calories: Approximately 300 calories
– Protein: 35g
– Carbohydrates: 30g
– Fat: 8g
– Fiber: 10g
– Sugars: 3g
This soup offers a good balance of protein and fiber. It’s a great choice for a hearty meal.
Step-by-Step Instructions
Sautéing Aromatics
Start by turning on your Instant Pot. Select the ‘Sauté’ setting. Pour in one tablespoon of olive oil. Next, add one medium chopped onion and two minced garlic cloves. Sauté them for 2-3 minutes. You want the onion to look clear. This step builds a strong base for your soup.
Adding Vegetables and Chicken
Now, it’s time to add the colorful veggies. Stir in one diced red bell pepper and one diced green bell pepper. Sauté these for another 2 minutes. Then, layer in one pound of boneless, skinless chicken breasts. Add one can of diced tomatoes, one can of black beans, and one can of corn. Pour in four cups of chicken broth. Sprinkle in one tablespoon of chili powder, one teaspoon of cumin, and one teaspoon of smoked paprika. Season with salt and pepper. Make sure the chicken is fully covered by the liquid.
Pressure Cooking
Close the lid on your Instant Pot. Make sure the valve is set to ‘Sealing.’ Choose the ‘Manual’ setting. Set the timer for 10 minutes. This is where the magic happens. The pot will build pressure and cook the soup quickly.
Shredding the Chicken
When the timer goes off, it’s time to let the pressure out. Allow the pot to naturally release pressure for 10 minutes. After that, carefully quick release any remaining pressure. Open the lid and take out the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
Serving Suggestions
Add the juice of one lime to the soup. This gives it a fresh, zesty flavor. Taste and adjust the seasoning if needed. Now, ladle the soup into bowls. Top with fresh cilantro and crunchy tortilla strips. Enjoy your hearty and flavorful Instant Pot Chicken Tortilla Soup!
Tips & Tricks
Best Practices for Instant Pot Cooking
Using an Instant Pot can be a game-changer for busy cooks. Here are some best practices:
– Layer your ingredients: Always add the liquid first. This helps the pot reach pressure.
– Sauté before pressure cooking: Sautéing the onions and garlic adds depth to the soup’s flavor.
– Seal properly: Ensure the lid is locked and the valve is set to ‘Sealing’ before cooking.
Common Mistakes to Avoid
Even experienced cooks can make mistakes. Here are some common ones to watch out for:
– Not enough liquid: If there isn’t enough liquid, the pot won’t reach pressure. This leads to undercooked food.
– Skipping the natural release: Allowing the pot to release pressure naturally helps flavors meld better.
– Overfilling the pot: Do not fill the pot beyond the max line. This can lead to spills and burns.
Enhancing Flavor Profiles
To make your chicken tortilla soup burst with flavor, try these tips:
– Add fresh herbs: Fresh cilantro adds brightness. Stir it in just before serving.
– Use fresh lime juice: Fresh lime juice brightens the soup and balances the spices.
– Experiment with spices: Adjusting chili powder or adding cayenne can customize the heat level.
These tips will help you make the best Instant Pot chicken tortilla soup. Enjoy the process and the delicious results!
Variations
Vegetarian Version
To make a vegetarian version, skip the chicken. Instead, use more beans for protein. You can add:
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 can (15 oz) kidney beans, drained and rinsed
– Extra diced bell peppers or zucchini
These swaps keep the soup hearty and tasty.
Extra Spicy Option
Want some heat? Add extra chili powder or diced jalapeños. Try this:
– Use 2 tablespoons of chili powder.
– Toss in 1-2 fresh jalapeños, sliced.
You will feel the spice in every spoonful!
Adding More Vegetables
Add more veggies for color and nutrients. Here are some great choices:
– 1 cup of corn
– 1 cup of diced carrots
– 1 cup of chopped spinach
These options boost flavor and make the soup even healthier!
Storage Info
How to Store Leftovers
You can store leftover chicken tortilla soup in an airtight container. Allow it to cool down first. Place it in the fridge for up to three days. Make sure to keep the soup covered to maintain its flavor.
Reheating Instructions
To reheat, pour the soup into a pot on the stove. Heat it over medium heat, stirring often. You can also use the microwave. Just place it in a microwave-safe bowl. Heat in short bursts, stirring in between until hot.
Freezing Tips
If you want to freeze the soup, let it cool before storing. Use freezer-safe containers, leaving some space at the top for expansion. The soup can last up to three months in the freezer. To thaw, place it in the fridge overnight before reheating.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. The Instant Pot cooks it well, even from frozen. This option makes it super easy for busy days. If you want to skip thawing, this is a great choice.
How long does the soup last in the fridge?
The soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. When you’re ready to eat it, just reheat on the stove or in the microwave.
What can I serve with Chicken Tortilla Soup?
You can serve the soup with many delicious sides. Try corn tortillas or tortilla chips for crunch. You can also add avocado slices, cheese, or sour cream for extra flavor. Fresh lime and cilantro enhance the taste, too!
Is this recipe customizable for food allergies?
Yes, you can easily customize this soup. If you have a bean allergy, swap them for more veggies. You can also choose low-sodium broth if you need to limit salt. Always check the labels of canned ingredients for allergens. This soup can fit many diets!
This blog covered tasty chicken tortilla soup from ingredients to storage tips. You learned about key ingredients and easy swaps. I shared step-by-step cooking instructions and helpful tips. I provided variations like vegetarian and spicy options. You found answers to common questions, helping you feel confident. Now, you have all the tools to make this delicious soup your way. Enjoy experimenting and savoring every bite!
