Description: This Instant Pot Chicken Tortilla Soup is a quick, easy, and flavorful meal that’s perfect for a weeknight dinner or a cozy weekend lunch. This recipe combines tender chicken, hearty beans, corn, and zesty spices in a rich, savory broth, all cooked to perfection in your Instant Pot. Topped with crispy tortilla strips, creamy avocado, and a dollop of sour cream, this soup is a fiesta in a bowl!
Why you will love this recipe:
- Quick and Easy: Ready in under an hour, this recipe is a lifesaver on busy days. The Instant Pot does most of the work, allowing you to enjoy a delicious, home-cooked meal without spending hours in the kitchen.
- Packed with Flavor: The combination of cumin, chili powder, paprika, and green chilies creates a warm, smoky flavor profile that’s both comforting and exciting. Fresh lime juice and cilantro add a burst of freshness that perfectly balances the richness of the soup.
- Versatile and Customizable: Easily adjust the spice level to your preference by using mild, medium, or hot green chilies. Add your favorite toppings, such as avocado, cheese, sour cream, or jalapeños, to create a personalized soup experience.
- Healthy and Nutritious: Packed with protein from the chicken and fiber from the beans and corn, this soup is a wholesome and satisfying meal. It’s also a great way to sneak in extra vegetables!
- Perfect for Meal Prep: This soup is even better the next day, making it ideal for meal prepping. Store it in the refrigerator for up to 4 days or freeze it for longer storage.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 4 cups chicken broth
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (4 ounces) chopped green chilies, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 2 boneless, skinless chicken breasts
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Tortilla strips, for serving
- Optional toppings: avocado, shredded cheese, sour cream, jalapeños
Preparation:
Step 1: Prepare the ingredients. Chop the onion, mince the garlic, measure out the spices, and drain and rinse the black beans and corn. Have all your ingredients ready to go before you start cooking. This helps streamline the process and ensures you don’t forget anything.
Step 2: Sauté the aromatics. Set your Instant Pot to the sauté setting and heat the olive oil. Once the oil is hot, add the chopped onion and garlic. Sauté for about 2-3 minutes, or until the onion is softened and translucent. Stir frequently to prevent burning. Sautéing the onion and garlic first releases their flavors and creates a delicious base for the soup.
Step 3: Bloom the spices. Stir in the ground cumin, chili powder, and paprika. Cook for another minute, stirring constantly, to release the spices’ aroma and flavor. Be careful not to burn the spices. Blooming the spices in the hot oil enhances their flavor and adds depth to the soup.
Step 4: Add the remaining ingredients. Pour in the chicken broth, diced tomatoes, green chilies, black beans, and corn. Stir to combine all the ingredients. Make sure everything is well mixed before adding the chicken.
Step 5: Cook the chicken. Add the chicken breasts to the pot and season with salt and pepper. Secure the lid on the Instant Pot, making sure the valve is set to the sealing position. Set the Instant Pot to high pressure for 12 minutes. The chicken will cook to tender perfection in the flavorful broth.
Step 6: Release the pressure. Once the cooking time is up, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully do a quick release to release any remaining pressure. Use a kitchen towel or oven mitt to protect your hand from the steam.
Step 7: Shred the chicken. Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot. The shredded chicken adds a hearty and satisfying element to the soup.
Step 8: Finish the soup. Stir in the lime juice and fresh cilantro. Taste and adjust seasoning as needed. The lime juice adds a bright, citrusy flavor, while the cilantro adds a fresh, herbaceous note.
Step 9: Serve and garnish. Serve the soup hot, garnished with tortilla strips and your favorite toppings, such as avocado, shredded cheese, sour cream, or jalapeños.
COOKING Rating: Easy
Serving Suggestions:
- Serve as a main course for lunch or dinner.
- Pair with a side salad or crusty bread.
- Offer a variety of toppings for guests to customize their soup.
- Serve with a side of Mexican rice for a heartier meal.
- This soup is also great served cold as a refreshing summer soup.
Tips:
- For a spicier soup, use hot green chilies or add a pinch of cayenne pepper.
- If you don’t have an Instant Pot, you can make this soup in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- To make this soup vegetarian, omit the chicken and use vegetable broth instead of chicken broth. You can also add extra beans or vegetables, such as sweet potatoes or zucchini.
- For a thicker soup, mash some of the beans with a fork or use an immersion blender to partially blend the soup.
- This soup freezes well. Store in an airtight container in the freezer for up to 3 months.
Prep Time: 15 minutes
Cook Time: 27 minutes
Total Time: 42 minutes
Nutritional Information: (Approximate, per serving, without toppings)
- Calories: 350
- Protein: 30g
- Sodium: 800mg
Conclusion:
This Instant Pot Chicken Tortilla Soup is a guaranteed crowd-pleaser that delivers big flavors with minimal effort. It’s the perfect recipe for busy weeknights or cozy weekends. The versatility of this recipe allows you to customize it to your liking, making it a staple in your recipe collection. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress. So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy a delicious and satisfying bowl of Chicken Tortilla Soup!
Questions and Answers about this recipe:
- Can I make this soup without an Instant Pot? Yes, you can definitely make this soup without an Instant Pot. You can use a slow cooker or a regular pot on the stovetop. For the slow cooker, cook on low for 6-8 hours or on high for 3-4 hours. On the stovetop, bring the soup to a simmer, then reduce the heat and cook for about 30-40 minutes, or until the chicken is cooked through.
- How can I adjust the spice level of this soup? The easiest way to adjust the spice level is to choose the type of green chilies you use. Mild green chilies will add a subtle flavor, while hot green chilies will give the soup a significant kick. You can also add a pinch of cayenne pepper for extra heat. If you prefer a milder soup, you can omit the green chilies altogether.
- Can I freeze this soup for later? Yes, this soup freezes very well. Allow the soup to cool completely before transferring it to an airtight container or freezer bag. Store in the freezer for up to 3 months. When you’re ready to eat it, thaw the soup in the refrigerator overnight and reheat it on the stovetop or in the microwave.
- What are some good toppings for Chicken Tortilla Soup? The possibilities are endless! Some popular toppings include crispy tortilla strips, diced avocado, shredded cheese (such as cheddar, Monterey Jack, or pepper jack), sour cream or Greek yogurt, chopped fresh cilantro, sliced jalapeños, and a squeeze of lime juice.
- Can I use different types of beans in this soup? Absolutely! While this recipe calls for black beans, you can easily substitute them with other types of beans, such as pinto beans, kidney beans, or cannellini beans. Each type of bean will add a slightly different flavor and texture to the soup, so feel free to experiment and find your favorite combination.
