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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 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. 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. 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. 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. 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. 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. 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! 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. 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. 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! {{image_2}} 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. 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! 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! 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. 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. 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. 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. 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. 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! 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!

Instant Pot Chicken Tortilla Soup

Savor the delicious flavors of Instant Pot Chicken Tortilla Soup with this easy recipe! Perfect for a cozy dinner, this tasty soup features tender chicken, vibrant veggies, and zesty spices, all cooked to perfection in just 35 minutes. It's comforting, satisfying, and sure to please everyone at the table. Ready to bring warmth to your kitchen? Click through to explore this delightful recipe and elevate your cooking game!
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Ingredients
  

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

Instructions
 

Sauté the Aromatics: Turn on the Instant Pot and select the 'Sauté' function. Add olive oil, then the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.

    Add the Peppers: Stir in the diced red and green bell peppers, and sauté for an additional 2 minutes.

      Combine Ingredients: Layer in the chicken breasts, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Ensure that the chicken is submerged in the liquid.

        Cook under Pressure: Close the Instant Pot lid, making sure the valve is set to 'Sealing.' Select 'Manual' and set the timer for 10 minutes.

          Natural Release: Once the cooking cycle is complete, allow the Instant Pot to naturally release the pressure for 10 minutes. Then, carefully quick release any remaining pressure.

            Shred the Chicken: Open the lid and remove the chicken breasts. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot.

              Finish with Lime: Stir in the lime juice for an extra zesty flavor. Taste and adjust seasoning if needed.

                Serve: Ladle the soup into bowls and garnish with fresh cilantro. Top with crunchy tortilla strips for added texture.

                  Prep Time: 10 min | Total Time: 35 min | Servings: 6