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- 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, finely 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 ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Juice of 1 fresh lime The stars of the show here are chicken breasts, beans, and veggies. These ingredients bring great flavor and texture to your soup. The spices like chili powder and cumin give it that warm kick. - Fresh cilantro leaves, for garnish - Crunchy tortilla strips, for serving These optional items add a fresh taste and a satisfying crunch. Cilantro brings brightness, while tortilla strips give a fun texture. - Extra lime wedges - Avocado slices - Shredded cheese Garnishes can make your soup even better. Lime adds a zesty kick, avocado gives creaminess, and cheese adds richness. Feel free to mix and match based on what you enjoy! Start by selecting the 'Sauté' mode on your Instant Pot. Add one tablespoon of olive oil. Once hot, toss in one medium onion, finely chopped, and two cloves of minced garlic. Sauté for about two to three minutes. Stir often until the onion turns soft and fragrant. This step builds a strong flavor base for your soup. Next, add in one diced red bell pepper and one diced green bell pepper. Sauté these for another two minutes. This helps the peppers soften and adds vibrant color. Now, it’s time to combine all the main ingredients. Lay one pound of boneless, skinless chicken breasts on top of the sautéed veggies. Pour in one can of diced tomatoes with juices, one can of black beans (drained and rinsed), and one can of corn (drained). Then, add four cups of chicken broth for richness. Sprinkle in one tablespoon of chili powder, one teaspoon of ground cumin, one teaspoon of smoked paprika, and add salt and pepper to taste. Gently stir to mix everything, making sure the chicken is fully covered in liquid. Secure the Instant Pot lid and set the steam release valve to 'Sealing.' Select the 'Manual' or 'Pressure Cook' option and set the timer for ten minutes. Once done, let the pot naturally release pressure for ten minutes. After that, perform a quick release for any remaining steam. Carefully open the lid and take out the cooked chicken breasts. Shred the chicken into bite-sized pieces using two forks. Add the shredded chicken back into the pot and stir well. Finally, squeeze the juice of one fresh lime into the soup. Taste and adjust the seasoning as needed. Ladle the warm soup into bowls, garnishing with fresh cilantro leaves and crunchy tortilla strips for that perfect finish! To shred chicken well, use two forks. Hold one fork in each hand. Grab a piece of chicken with a fork and pull it apart. The meat should easily fall apart into small pieces. If it’s tough, let it cool a bit. Once shredded, mix the chicken back into the soup for great flavor. To make your soup spicy or mild, adjust the chili powder. Start with one tablespoon if you want mild heat. For more spice, try adding more chili powder or a dash of cayenne pepper. You can also add fresh jalapeños if you like a kick. Taste as you go to find your perfect balance. Serve the soup hot in bowls. Add fresh cilantro on top for a bright taste. Don't forget the tortilla strips for crunch! You can also add avocado slices or a dollop of sour cream. Serve it with lime wedges for extra zest. Enjoy your tasty meal with family and friends! {{image_4}} You can make this soup vegetarian by skipping the chicken. Use vegetable broth instead of chicken broth. Add extra beans or lentils for protein. You can also increase the amount of veggies. Consider adding zucchini, carrots, or even mushrooms. These changes keep the soup hearty and delicious. If you want to switch up the protein, turkey or pork works great. Just use the same cooking time. Shredded rotisserie chicken is a quick option if you're short on time. You can also use tofu for a plant-based twist. Always season the protein well to keep the flavors bold. Spices can change the whole taste of your soup. Try adding cayenne pepper for heat. You can also mix in taco seasoning for a fun kick. Smoked paprika gives a nice depth of flavor too. Don't be afraid to experiment with your favorite spices. Each choice can create a new flavor profile that excites your taste buds. To store your leftover Instant Pot chicken tortilla soup, let it cool first. Pour the soup into an airtight container. Make sure to leave some space at the top for expansion. You can keep it in the fridge for up to 4 days. If you want to enjoy it later, freezing is a great option. When you are ready to eat the soup again, take it out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. You can reheat the soup on the stove over medium heat. Stir often until it is hot. You can also use the microwave. Heat it in a bowl for 2-3 minutes, stirring halfway through. To freeze the soup, pour it into freezer-safe bags or containers. Label them with the date. The soup can last up to 3 months in the freezer. When you crave a warm bowl, just thaw it in the fridge and reheat as mentioned above. Enjoy the flavors anytime! Yes, you can make tortilla soup without chicken. Use beans or tofu as a protein. You can also add more vegetables like zucchini or mushrooms for texture. This keeps the soup filling and delicious while being meat-free. To thicken your soup, try these methods: - Add more beans: Mash a portion of the black beans before adding them to the pot. - Use corn: Blend some corn into a puree and stir it in. - Incorporate a slurry: Mix a tablespoon of cornstarch with water, then add it to the soup and cook for a few minutes. These options will give your soup a richer feel. Here are some tasty side options: - Tortilla chips: Serve them on the side for crunch. - Avocado slices: Fresh avocado adds creaminess. - Mexican rice: A side of rice makes the meal heartier. - Fresh lime wedges: Squeeze lime juice for extra flavor. These pairings enhance the soup and make it a complete meal. You learned how to make Instant Pot Chicken Tortilla Soup with key ingredients, steps, and tips. This dish is easy, quick, and full of flavor. Remember to try variations and serve it with your favorite sides. Don’t forget to store leftovers well for later meals. Enjoy the soup’s warmth and taste, whether for dinner or a gathering. Get ready to impress your family and friends with this comforting dish!

Instant Pot Chicken Tortilla Soup

Warm up with a bowl of delicious Instant Pot Chicken Tortilla Soup! This easy recipe combines tender chicken, fresh veggies, and zesty spices for a hearty meal ready in just 35 minutes. Perfect for busy weeknights, this soup is not only comforting but also incredibly flavorful. Dive into this recipe and discover how to create a satisfying dish your family will love. Click through to explore all the tasty details!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, finely 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 ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Juice of 1 fresh lime

Fresh cilantro leaves, for garnish

Crunchy tortilla strips, for serving

Instructions
 

Sauté the Aromatics: Select the 'Sauté' function on your Instant Pot. Add the olive oil to the pot, then introduce the finely chopped onion and minced garlic. Sauté for about 2-3 minutes, stirring regularly, until the onion becomes translucent and fragrant.

    Add the Peppers: Add the diced red and green bell peppers to the pot. Continue sautéing for another 2 minutes, allowing the vegetables to soften slightly.

      Combine Ingredients: Layer the unseasoned chicken breasts over the sautéed vegetables. Pour in the diced tomatoes (with their juices), black beans, corn, and chicken broth. Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and pepper. Gently stir to combine, ensuring the chicken is fully submerged in the liquid.

        Cook under Pressure: Secure the Instant Pot lid, making sure the steam release valve is set to 'Sealing.' Select the 'Manual' or 'Pressure Cook' setting and adjust the time to 10 minutes.

          Natural Release: After the cooking cycle ends, allow the Instant Pot to naturally release pressure for 10 minutes. Once the time is complete, carefully perform a quick release to let out any remaining steam.

            Shred the Chicken: Open the lid carefully and remove the cooked chicken breasts. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot and stir well.

              Finish with Lime: Squeeze in the juice of one fresh lime to enhance the flavor. Taste the soup and adjust the seasoning with additional salt and pepper if desired.

                Serve: Ladle the warm soup into bowls and garnish each serving with fresh cilantro leaves. For added crunch, top generously with tortilla strips.

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