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For this delightful Instant Pot Chicken Tortilla Soup, you’ll need the following ingredients: - 1 lb boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 1 medium onion, chopped - 2 cloves garlic, minced - 1 cup corn (fresh, frozen, or canned) - 4 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil - Tortilla chips, for serving - Shredded cheese, avocado, cilantro, and lime wedges for garnish When it comes to dietary needs, this soup is naturally gluten-free. You can easily make it dairy-free by skipping the cheese and using avocado as a topping. If you prefer a vegetarian option, swap chicken with cooked lentils or chickpeas. This soup is not only tasty but also full of nutrition. It’s quick to make and perfect for busy days. For the full recipe, check the link above. Enjoy cooking! Start by turning on your Instant Pot and selecting the 'Sauté' function. Pour in one tablespoon of olive oil. Once the oil is hot, add one chopped medium onion. Sauté the onion for about 3 to 4 minutes until it turns translucent. This step builds a solid base for your soup. Next, add two minced garlic cloves to the pot. Stir in one teaspoon of ground cumin, one teaspoon of chili powder, and one teaspoon of smoked paprika. Mix everything together for about one minute. This will release the rich flavors of the spices and make your kitchen smell amazing. Now, it's time to layer the main ingredients. Place one pound of boneless, skinless chicken breasts into the pot. Pour in four cups of chicken broth. Then, add one can of black beans (rinsed and drained), one can of diced tomatoes with green chilies (including the juice), and one cup of corn. Season the mixture with salt and pepper to taste. Close the lid securely and set the steam release valve to sealing. Select the 'Pressure Cook' function and set the timer for 10 minutes. This quick cooking time makes it easy to enjoy a hearty meal. After cooking, carefully perform a quick release of the pressure by turning the steam release valve to venting. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup and stir to combine everything. Now, taste your soup and adjust the seasoning if needed. You can add more salt, pepper, or spices based on your preference. When you serve the soup, top it with tortilla chips, shredded cheese, diced avocado, fresh cilantro, and a squeeze of lime juice for a burst of flavor. Enjoy this delicious meal! For the full recipe, refer to the details above. For the best chicken tortilla soup, follow these tips: - Use 1 lb of chicken for a hearty base. - Combine one can of black beans and one can of diced tomatoes. - Add 1 cup of corn to balance flavors. - Keep the spices simple: 1 teaspoon each of cumin, chili powder, and smoked paprika. To enhance the flavor, consider these tricks: - Sauté the onions and garlic until they are soft. This boosts the base flavor. - A squeeze of lime juice brightens the soup. Add it just before serving. - Fresh cilantro adds a nice touch. Toss it in right before you serve. Using the Instant Pot can be easy. Here are best practices: - Always ensure the sealing ring is in place. This keeps the pressure in. - Do not fill the pot more than two-thirds full. This prevents overflow. Avoid common mistakes: - Don’t skip the sauté step. It helps develop deep flavors. - Be careful when releasing steam. Use a kitchen towel to protect your hand. - Double-check the pressure setting. Make sure it’s on ‘sealing’ before cooking. These tips can help you make a wonderful soup that sings with flavor. Check the Full Recipe for more details. {{image_2}} You can easily adapt this Instant Pot Chicken Tortilla Soup to fit different diets. For a gluten-free option, skip any ingredients with gluten. The soup mainly uses whole foods, which are naturally gluten-free. If you want a vegetarian version, swap out the chicken for cooked lentils or chickpeas. Use vegetable broth instead of chicken broth for rich flavor. You can also add more vegetables like bell peppers, zucchini, or carrots. For spice levels, you can adjust the heat. To make it mild, use fewer spices. Skip the green chilies or choose mild diced tomatoes. For a spicy kick, add jalapeños or a pinch of cayenne pepper. Feel free to switch up the ingredients! If you have different veggies on hand, toss them in. Sweet potatoes or butternut squash work well. You can also use shredded rotisserie chicken if you're short on time. Using seasonal ingredients can make your soup even better. In the summer, add fresh corn or peppers. In the fall, try adding pumpkin or butternut squash. Each season brings new flavors to explore. You can find the full recipe for this comforting soup and see how easy it is to make. It’s all about creating something you love! To keep your Instant Pot chicken tortilla soup fresh, first let it cool. Pour it into airtight containers to prevent spills. For the fridge, use clear glass or BPA-free plastic containers. These types help you see what’s inside. You can store the soup in the fridge for up to four days. If you want to save it longer, freeze it. Use freezer-safe bags or containers. This way, you can keep it for up to three months. When using bags, try to squeeze out the air to avoid freezer burn. When it's time to enjoy your leftovers, you have a few options. The best way to reheat chicken tortilla soup is on the stove. Pour the soup into a pot and heat over medium heat. Stir often to keep it from sticking. You can also use the microwave. Place the soup in a microwave-safe bowl and cover it. Heat it in one-minute bursts, stirring each time. This helps it heat evenly. If you froze the soup, let it thaw in the fridge overnight before reheating. Check the soup for flavor and add extra spices if needed. Enjoy your delicious meal! Making Instant Pot Chicken Tortilla Soup takes about 30 minutes in total. This includes 10 minutes for prep and 10 minutes for cooking. The Instant Pot does the rest. It builds pressure and cooks the soup quickly. Yes, you can make this soup on the stove. Use a large pot to sauté the onions and garlic. Then add all the other ingredients. Let it simmer for about 30 to 40 minutes. Make sure the chicken is cooked through before shredding. Toppings make this soup special. I suggest using: - Tortilla chips for crunch - Shredded cheese for creaminess - Diced avocado for richness - Fresh cilantro for flavor - Lime wedges for a zesty kick Yes, you can use frozen chicken in the Instant Pot. Just add a few extra minutes to the cook time. Frozen chicken will cook perfectly and shred easily once done. To wrap up, we explored how to make Instant Pot Chicken Tortilla Soup step by step. We covered ingredients, cooking tips, and variations to suit your needs. Remember, this soup is flexible. You can adjust flavors, try gluten-free options, or pick seasonal veggies. Store any leftovers properly for later enjoyment. I hope you find joy in making this easy, tasty meal. Enjoy your cooking adventure!

Instant Pot Chicken Tortilla Soup

Warm up with this delicious Instant Pot Chicken Tortilla Soup that’s quick and easy to make! Packed with tender chicken, black beans, and zesty spices, this soup is a flavor explosion in just 30 minutes. Perfect for weeknight dinners, it's both comforting and healthy. Don't forget to top it off with tortilla chips and fresh garnishes for an extra kick. Click through to discover the full recipe and make this tasty dish today!
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Ingredients
  

1 lb boneless, skinless chicken breasts

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

1 can (15 oz) diced tomatoes with green chilies

1 medium onion, chopped

2 cloves garlic, minced

1 cup corn (fresh, frozen, or canned)

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

Tortilla chips, for serving

Shredded cheese, avocado, cilantro, and lime wedges for garnish

Instructions
 

Turn on the Instant Pot and select the 'Sauté' function. Heat olive oil and add the chopped onion. Sauté for about 3-4 minutes until translucent.

    Add minced garlic, cumin, chili powder, and smoked paprika to the pot, stirring for an additional 1 minute until fragrant.

      Place the chicken breasts into the Instant Pot and pour in the chicken broth. Then add the black beans, diced tomatoes (with juice), and corn. Season with salt and pepper.

        Close the lid and set the steam release valve to sealing. Select the 'Pressure Cook' function and set the timer to 10 minutes.

          Once the cooking time is up, carefully perform a quick release of the pressure by turning the steam release valve to venting.

            Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.

              Taste and adjust seasoning if necessary.

                Serve hot in bowls, topped with tortilla chips, shredded cheese, diced avocado, fresh cilantro, and a squeeze of lime juice for extra flavor.

                  Prep Time: 10 min | Total Time: 30 min | Servings: 4