Instant Pot Chicken Tortilla Soup is a fantastic dish that effortlessly combines the essence of Mexican cuisine with the convenience of modern culinary technology. This hearty soup boasts a delightful mix of flavors and textures, making it a perfect choice for cozy dinners or gatherings with friends and family. With its tender chicken, vibrant vegetables, and savory spices, you’ll soon find this recipe becoming a staple in your kitchen.
Why We Love This Instant Pot Chicken Tortilla Soup Recipe
This Instant Pot Chicken Tortilla Soup has earned a heartfelt spot in many of our kitchens for several reasons. First, the simplicity of the recipe makes it accessible for cooks of all skill levels. You get a full, delicious meal in just under an hour, and that’s before garnish! The unique blend of spices provides both warmth and zest, while the addition of tortilla strips and fresh toppings brings an exciting crunch and freshness to every bowl. Plus, cooking this soup in the Instant Pot not only layers dynamic flavors but also ensures that the chicken remains ultra-tender and perfectly cooked.
Ingredients about Instant Pot Chicken Tortilla Soup
- 1 lb chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Avocado, chopped for garnish
- Lime wedges for serving
- Cilantro for garnish (optional)
How to Make Instant Pot Chicken Tortilla Soup Directions
- Begin by turning on your Instant Pot and setting it to sauté mode. This step is crucial as it helps to develop the flavors early on. Add the diced onion and minced garlic into the pot. Cook them for about 2-3 minutes or until they become fragrant and slightly translucent.
- Next, introduce the star ingredient: the chicken breasts. Lay them in the pot alongside the rinsed black beans and drained corn. Pour in the can of diced tomatoes with their juices to ensure everything is nicely coated in flavor.
- Now, it’s time to add those flavorful liquids. Pour in the chicken broth followed by your spices: chili powder and cumin. Season generously with salt and pepper to enhance the taste according to your preference. The combination of spices will provide that signature warmth to the soup.
- Put the lid on the Instant Pot and set it to high pressure for 10 minutes. This quick cooking time will yield perfectly shredded chicken in the end while keeping the vegetables tender yet vibrant.
- After the cooking time elapses, perform a quick release of the pressure. Carefully turn the vent to prevent any burns. You’ll hear a rush of steam as the pressure releases.
- Once the pressure is fully released, open the lid and remove the chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces. Don’t be shy; this is where you’ll see all the magic of flavor and moisture in the chicken.
- Return the shredded chicken back to the soup. Give everything a good stir to combine. This soup is now ready to be served piping hot!
How to Serve Instant Pot Chicken Tortilla Soup
Serving your Instant Pot Chicken Tortilla Soup is just as fun as making it! Begin by ladling a generous portion into each bowl. Top it off with crispy tortilla strips to give it that delightful crunch. Next, sprinkle chopped avocado over the top for creaminess and a burst of flavor. Fresh lime wedges are a must; a squeeze of lime juice will elevate the soup and add a bright note to each spoonful. If you enjoy a hint of earthiness, consider garnishing with cilantro for an extra pop of color and flavor. Your guests will be impressed by the vibrant presentation!
Expert Tips: Instant Pot Chicken Tortilla Soup
To take your Instant Pot Chicken Tortilla Soup to the next level, consider these expert tips:
- Use Fresh Ingredients: Whenever possible, opt for fresh vegetables, as they add brightness and flavor to the soup. Fresh cilantro and lime will provide the best flavor.
- Adjust the Spiciness: If you prefer a spicier soup, consider adding diced jalapeños or a dash of hot sauce. Conversely, you can reduce the chili powder for a milder taste.
- Repurpose Leftovers: This soup is incredibly versatile. Feel free to include any leftover cooked vegetables, or adjust the ingredients based on what you have at home.
- Cook the Chicken Separately (if desired): For those who want to manage the chicken texture individually, you can cook the chicken separately and add it to the soup at the end.
- Experiment with Toppings: Get creative with your garnishes! Try sour cream, cheese, or even a sprinkle of crushed tortilla chips for added texture.
How to Store Instant Pot Chicken Tortilla Soup
If you’re lucky enough to have leftovers (which is often the case with this delicious soup), storing them is simple! Transfer any remaining soup into an airtight container. Allow it to cool to room temperature before sealing. This soup can be stored in the refrigerator for about 3 to 4 days. For longer storage, consider freezing it. Fill a freezer-safe container, leaving some headspace for expansion, and store it for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge and reheat on the stovetop or in the microwave until bubbling hot!
Variation of Instant Pot Chicken Tortilla Soup
There are several creative variations to explore with your Instant Pot Chicken Tortilla Soup. For a twist, consider these fun adaptations:
- Creamy Tortilla Soup: Add a splash of heavy cream or coconut milk for a creamy texture. This variation gives it a velvety richness that many people love.
- Vegetarian Version: Substitute the chicken breasts with diced firm tofu and replace the chicken broth with vegetable broth. This makes for a hearty, plant-based meal!
- Pasta Addition: For a heartier feel, toss in some pasta during the last few minutes of cooking. Whole wheat or gluten-free pasta has excellent options.
- Use Different Beans: Feel free to experiment with other beans such as pinto or kidney beans, or even a mix for added texture and protein.
- Spice It Up: Play with different spices and herbs such as oregano, paprika, or even a blend of taco seasoning to suit your flavor preferences.
FAQ
What is Instant Pot Chicken Tortilla Soup?
Instant Pot Chicken Tortilla Soup is a quick and flavorful dish made with chicken, beans, corn, tomatoes, and spices, all cooked together in an Instant Pot.
How long does it take to make Instant Pot Chicken Tortilla Soup?
From start to finish, including prep time, you can make Instant Pot Chicken Tortilla Soup in about 30-40 minutes.
Can I make Instant Pot Chicken Tortilla Soup ahead of time?
Yes! You can prepare Instant Pot Chicken Tortilla Soup ahead of time and store it in the refrigerator for up to 3-4 days or freeze for longer storage.
How can I modify Instant Pot Chicken Tortilla Soup to be vegetarian?
To make a vegetarian version of Instant Pot Chicken Tortilla Soup, simply replace the chicken with tofu or more beans, using vegetable broth instead of chicken broth.
What are the best garnishes for Instant Pot Chicken Tortilla Soup?
Tortilla strips, avocado, fresh lime wedges, and cilantro are excellent garnishes for Instant Pot Chicken Tortilla Soup, adding both flavor and texture.
Instant Pot Chicken Tortilla Soup
Ingredients
Main Ingredients
- 1 lbs chicken breasts Boneless, skinless
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Garnishes
- Tortilla strips For garnish
- Avocado, chopped For garnish
- Lime wedges For serving
- Cilantro (optional) For garnish
Instructions
Preparation
- Turn on the Instant Pot and set it to sauté mode. Add the diced onion and minced garlic into the pot. Cook for about 2-3 minutes until fragrant and slightly translucent.
- Add the chicken breasts, rinsed black beans, and drained corn into the pot. Pour in the can of diced tomatoes with their juices.
- Pour in the chicken broth, followed by chili powder and cumin. Season generously with salt and pepper.
Cooking
- Seal the lid on the Instant Pot and set it to high pressure for 10 minutes.
- After cooking, perform a quick release of the pressure, carefully turning the vent to release steam.
Finishing Touches
- Open the lid, remove the chicken breasts, and shred them using two forks.
- Return the shredded chicken to the soup. Stir well, and it's ready to serve.
Serving
- Ladle the soup into bowls and top with tortilla strips, chopped avocado, and lime wedges. Garnish with cilantro if desired.
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