Instant Pot Creamy Chicken Tortilla Soup

$- 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, finely 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 freshly ground black pepper to taste - 1 cup heavy cream or coconut cream - 1 cup shredded cheese (cheddar or Mexican blend) - Tortilla chips for garnish - Fresh cilantro leaves, for garnish - Lime wedges, for serving When you pick fresh ingredients, look for bright colors and no bruises. Choose firm, plump chicken breasts. For veggies, get crisp onions and peppers. The tomatoes should smell sweet and fresh. When buying beans, check that the can is not dented. If you go for fresh corn, it should feel firm and have a sweet smell. Fresh herbs should look vibrant and green. If you need a dairy-free option, use coconut cream instead of heavy cream. You can swap chicken for tofu for a vegetarian version. Use vegetable broth instead of chicken broth for a plant-based base. If you can't have beans, skip them or use lentils instead. For a lower-carb option, skip the corn. Always check labels for allergens when using canned goods. Start by setting your Instant Pot to Sauté mode. Pour in 1 tablespoon of olive oil and let it heat. You want the oil to shimmer, which takes about a minute. This step helps build flavor. Once the oil is hot, add 1 medium chopped onion. Stir it for about 3-4 minutes. You want it to turn soft and see-through. Then, add 3 minced garlic cloves. Stir for one more minute. The garlic should smell great! Next, toss in 1 diced red bell pepper and 1 diced yellow bell pepper. Cook them for 2-3 minutes until they start to soften. Now, it’s time to add more ingredients. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, and some salt and pepper. Mix it all well. Place 2 boneless chicken breasts on top of the veggies. Pour in 1 can of diced tomatoes with green chilies, 4 cups of chicken broth, 1 can of black beans, and 1 cup of corn. Do not stir. This layering helps keep the chicken moist. After this, close the lid and set the valve to Sealing. Choose the Manual high-pressure cook setting and set it for 15 minutes. When it’s done, let the pot sit for about 10 minutes to release pressure naturally. Then, switch the valve for a quick release. Carefully remove the chicken breasts and shred them with two forks. Return the chicken to the soup. Now, pour in 1 cup of heavy cream or coconut cream and 1 cup of shredded cheese. Stir gently until the cheese melts. This makes the soup so creamy. Taste it and add more salt or pepper if needed. Don’t forget the toppings! Serve the soup with crushed tortilla chips, fresh cilantro, and lime wedges for a tasty finish. To get the best results, set your Instant Pot to high pressure for 15 minutes. This time cooks the chicken perfectly while blending the flavors well. After cooking, let it naturally release for 10 minutes. This step helps keep the chicken moist and tender. To boost flavor, consider adding fresh herbs like cilantro or a squeeze of lime juice just before serving. You can also use smoked paprika for a subtle, smoky taste. If you want a richer soup, replace half the chicken broth with coconut cream. It adds a nice twist to the traditional flavor. One common mistake is stirring before cooking. It's crucial to layer the ingredients as directed. This layering helps create the best flavors. Also, make sure to adjust the seasoning after adding cream and cheese. Taste your soup and add more salt or pepper to enhance the overall flavor. {{image_4}} To make a vegetarian version of this soup, skip the chicken. Instead, add more beans and veggies. Use one can of black beans and one can of kidney beans. Toss in additional chopped veggies like zucchini or carrots. Replace the chicken broth with vegetable broth for a rich flavor. This keeps the soup hearty and satisfying. If you like heat, add diced jalapeños or a dash of hot sauce. You can also increase the chili powder. Consider using spicy diced tomatoes with green chilies. This will give your soup a nice kick. Adjust the spiciness to your taste to find the right balance. For a low-fat option, use skinless chicken thighs instead of breasts. Swap heavy cream for low-fat milk or a non-dairy milk like almond milk. Cut back on cheese, or use a low-fat shredded cheese. This option still provides flavor while reducing calories and fat. After enjoying your Instant Pot creamy chicken tortilla soup, you might have some left. To keep it fresh, store it in an airtight container. Make sure to cool the soup to room temperature first. This helps prevent condensation. You can keep it in the fridge for up to three days. If you want to eat it later, freezing is a great option. When you're ready to enjoy the soup again, reheating is simple. You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over low to medium heat, stirring often. This helps it warm evenly. If you choose the microwave, transfer a portion into a microwave-safe bowl. Heat it for about 1-2 minutes, stirring halfway through. Always check the temperature before eating. Freezing this soup is a smart way to save it for later. Use a freezer-safe container or bag. Be sure to leave some space at the top. The soup will expand as it freezes. You can store it for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat it on the stove or in the microwave. Enjoy the creamy goodness any time! Yes, you can make this soup on the stove. Start by sautéing the veggies in a large pot. Then, add the chicken and remaining ingredients. Cover and simmer until the chicken is fully cooked. Shred the chicken and stir in the cream and cheese. To get a rich and creamy texture, use heavy cream or coconut cream. Add them at the end of cooking. Stir until the cheese melts completely. This step makes the soup smooth and delicious. I love to top my soup with crushed tortilla chips. They add crunch and flavor. You can also use fresh cilantro, lime wedges, and shredded cheese. Avocado slices or sour cream work great too! This soup lasts up to four days in the fridge. Store it in an airtight container. Reheat it on the stove or in the microwave when you’re ready to enjoy it again. This blog shared how to make a tasty chicken tortilla soup in an Instant Pot. I covered key ingredients, tips for picking fresh produce, and substitutions for your diet. The step-by-step guide simplified cooking, from prepping to shredding chicken. I also offered useful tips to avoid mistakes and enhance flavors. Plus, I provided variations to suit different tastes and dietary needs, alongside storage info and answers to common questions. Enjoy making this soup your own! It’s delicious, simple, and perfect for any occasion.$

Instant Pot Creamy Chicken Tortilla Soup

Savor the flavors of this Instant Pot Creamy Chicken Tortilla Soup! Packed with tender chicken, vibrant veggies, and a rich, creamy base, this recipe is perfect for cozy nights. It's quick to make and sure to impress your family. Top it off with tortilla chips and fresh cilantro for a delightful crunch! Click to explore this delicious recipe and bring warmth to your table tonight. #InstantPotSoup #ChickenTortillaSoup #EasyRecipes #DinnerIdeas

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Ingredients

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, finely 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 freshly ground black pepper to taste

1 cup heavy cream or coconut cream

1 cup shredded cheese (cheddar or Mexican blend)

Tortilla chips for garnish

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions

Begin by setting your Instant Pot to the Sauté mode. Pour in the olive oil and allow it to heat up.

Once the oil is shimmering, add the chopped onion. Sauté for approximately 3-4 minutes, stirring occasionally, until the onion turns translucent and begins to soften.

Add the minced garlic to the pot and continue cooking for an additional minute, stirring frequently to prevent burning, until the garlic is aromatic.

Introduce the diced red and yellow bell peppers to the pot, sautéing for another 2-3 minutes until they start to soften.

Season the vegetable mixture with ground cumin, chili powder, salt, and freshly ground black pepper. Stir everything together to ensure the spices coat the vegetables evenly.

Place the chicken breasts directly on top of the sautéed vegetables. Carefully pour in the diced tomatoes with their juices, the chicken broth, the drained black beans, and the corn. It’s important not to stir at this stage to keep the layering intact.

Secure the lid of the Instant Pot, making sure the valve is set to Sealing. Select the Manual high-pressure cook function and set the timer for 15 minutes.

After the cooking cycle ends, allow the pot to naturally release the pressure for about 10 minutes. Following this, switch the valve to quick release to remove any remaining pressure.

Carefully take out the chicken breasts and, using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup.

Pour in the heavy cream or coconut cream along with the shredded cheese. Stir gently until the cheese melts and the soup transforms into a rich, creamy consistency.

Taste the soup and adjust the seasoning, adding more salt and pepper as necessary to enhance the flavors.

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

- Serving Suggestions: Ladle the soup into bowls and garnish generously with crushed tortilla chips, a sprinkle of fresh cilantro leaves, and a squeeze of lime juice for an extra zing of flavor. Enjoy the delightful combination of textures and taste!