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- 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 can (14.5 oz) diced tomatoes with green chilies - 4 cups chicken broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup heavy cream or coconut cream - 1 cup shredded cheese (cheddar or Mexican blend) - Tortilla chips for serving - Fresh cilantro, for garnish - Lime wedges, for serving This soup warms the heart and fills the belly. Gather these fresh ingredients before you start. The chicken gives the soup its base. The peppers and onion add color and taste. The beans and corn give it texture. The spices bring in the flavor. Heavy cream makes it rich and creamy. Cheese adds a nice finish. Don't forget the crunchy tortilla chips! They are perfect for dipping. Fresh cilantro and lime brighten the soup. Use these ingredients to create a dish that everyone will love. You will enjoy making it as much as they will enjoy eating it. First, I turn the Instant Pot to Sauté mode. This heats up the pot quickly. I add one tablespoon of olive oil. Once the oil is hot, I toss in one chopped onion. I sauté it for about three to four minutes. The onion should look clear. Next, I stir in three minced garlic cloves. I cook this for one minute until I smell a nice aroma. Then, I add one diced red bell pepper and one diced yellow bell pepper. I sauté these for an extra two to three minutes. They should soften just a bit. I season the mix with one teaspoon of ground cumin, one teaspoon of chili powder, and some salt and pepper. I stir well to blend the flavors. Now, I lay the two boneless, skinless chicken breasts on top of the veggie mix. I pour in one can of diced tomatoes with green chilies, followed by four cups of chicken broth. Next, I add one can of black beans that I drained and rinsed. Don’t forget to add one cup of corn, either fresh or frozen. I do not stir the mixture at this point. This layering keeps the chicken moist. After that, I close the lid and set the valve to Sealing. I cook on Manual high pressure for 15 minutes. When the timer goes off, I let it sit for ten minutes. This is called natural pressure release. Then, I switch to quick release for any remaining pressure. I carefully take out the chicken breasts. Using two forks, I shred the chicken into bite-sized pieces. I return the shredded chicken to the pot. Next, I stir in one cup of heavy cream or coconut cream. I also add one cup of shredded cheese, either cheddar or a Mexican blend. I mix it well until the cheese melts and the soup becomes creamy. Finally, I taste the soup and adjust the seasoning with more salt and pepper if needed. Now, it is ready to serve! To make the best Instant Pot creamy chicken tortilla soup, season well. I like to start with salt and pepper. Add spices like ground cumin and chili powder for depth. Taste the soup before serving. You can always add more seasoning to make it perfect. For the right consistency, use heavy cream or coconut cream. This gives the soup a rich texture. If your soup is too thick, add more chicken broth. If it's too thin, let it cook a bit longer. Want to kick up the flavor? Try adding more spices. Paprika or cayenne pepper brings heat. You can also add fresh herbs like cilantro for brightness. Garnishes make a big difference too. Top your soup with fresh cilantro, crushed tortilla chips, and a squeeze of lime. These add crunch and zest to every bite. Overcooking chicken can make it dry. Make sure to follow the cooking time closely. The chicken should be tender and juicy, not tough. Also, pay attention to the pressure release method. Let the Instant Pot release naturally for 10 minutes. This keeps your soup rich and full of flavor. If you rush it, the soup might splatter, and you’ll miss out on all that creamy goodness. {{image_2}} You can change the beans in your soup. Instead of black beans, try pinto or kidney beans. Each bean adds a unique flavor. You can also switch the protein. If you prefer turkey, use ground turkey instead of chicken. For a plant-based option, tofu works well too. Just ensure you use firm tofu for the best texture. If you want a dairy-free soup, swap heavy cream for coconut cream. It gives a nice flavor and keeps it creamy. For those watching sodium, choose low-sodium broth. This change makes the soup healthier without losing taste. You can also skip added salt to keep it light. Think beyond tortilla chips for serving. Try topping your soup with crunchy veggies or avocado slices. You could also serve it with warm, crusty bread. For a twist, transform your soup into a casserole. Just pour it into a baking dish, top with cheese, and bake until bubbly. This makes a great meal for gatherings. To store leftover soup, let it cool first. Pour the soup into an airtight container. Seal it tightly to keep out air. You can keep it in the fridge for up to four days. After that, the flavor and texture may change. For freezing, use freezer-safe containers. Leave some space at the top for expansion. This soup can last up to three months in the freezer. When you are ready to eat, move the soup to the fridge to thaw overnight. To reheat, use the stovetop or microwave. Stir the soup often to keep it smooth. If using the microwave, heat in short bursts. Avoid too much heat to keep the creamy texture. If you notice separation of the cream, whisk in a little extra cream while reheating. This will help bring it back together. To add heat to your soup, consider these options: - Use more chili powder or add cayenne pepper. - Try adding diced jalapeños or serrano peppers. - Mix in hot sauce for an extra kick. - Top with spicy salsa for added flavor. These tips will help you create a soup that warms you up. Remember, start with small amounts. You can always add more spice. Yes, you can use frozen chicken breasts, but adjust your cooking time. Cook for 20 minutes instead of 15. This ensures your chicken cooks through safely. Make sure to still follow the same layering method. The Instant Pot will take longer to come to pressure. This is normal when using frozen meat. Tortilla soup pairs well with: - Crushed tortilla chips for crunch. - Avocado slices for creaminess. - Fresh cilantro for a burst of flavor. - Lime wedges to brighten the taste. These toppings make your soup even more delightful. You can also serve it with a side of rice or a fresh salad. This blog post shared an easy recipe for a tasty tortilla soup. You learned about the right ingredients, cooking steps, and storage tips. I provided tricks for enhancing flavor and avoiding common mistakes. You can also explore fun variations to fit your needs. Making this soup is simple and fun. Enjoy sharing it with friends, or save some for later. Your kitchen adventures will never be dull!

Instant Pot Creamy Chicken Tortilla Soup

Warm up with a bowl of Instant Pot Creamy Chicken Tortilla Soup that's bursting with flavor! This easy recipe combines tender chicken, vibrant veggies, and spices for a creamy delight that your family will love. Perfect for busy weeknights, simply sauté, pressure cook, and enjoy. Click to explore the full recipe and elevate your soup game today! #InstantPotRecipes #ChickenSoup #SoupSeason #ComfortFood
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Ingredients
  

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 can (14.5 oz) diced tomatoes with green chilies

4 cups chicken broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup heavy cream or coconut cream

1 cup shredded cheese (cheddar or Mexican blend)

Tortilla chips for serving

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Turn the Instant Pot to the Sauté mode. Add olive oil.

    Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until translucent.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the diced red and yellow bell peppers, and sauté for another 2-3 minutes until slightly softened.

          Season the mixture with ground cumin, chili powder, salt, and pepper. Stir well to combine.

            Lay the chicken breasts on top of the vegetable mixture, then pour in the diced tomatoes, chicken broth, black beans, and corn. Do not stir.

              Close the lid and set the valve to Sealing. Cook on Manual high pressure for 15 minutes.

                Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then switch to quick release to release any remaining pressure.

                  Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.

                    Stir in the heavy cream or coconut cream and shredded cheese, mixing well until the cheese is melted and the soup is creamy.

                      Taste and adjust seasoning with more salt and pepper if needed.

                        - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                          - Serving Suggestions: Serve hot in bowls, topped with crushed tortilla chips, fresh cilantro, and a squeeze of lime juice for a burst of flavor.