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Instant Pot Chicken Tortilla Soup Simple and Tasty

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- 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced - 1 can diced tomatoes - 1 can black beans - 1 can corn - 4 cups chicken broth - Spices: chili powder, cumin, smoked paprika - Juice of 1 lime - Fresh cilantro, chopped - Corn tortillas, cut into strips Cooking with fresh and simple ingredients makes a big difference. The chicken is the star here. It adds protein and flavor. I choose boneless, skinless chicken breasts for easy shredding. Olive oil helps start the soup with a nice flavor base. Onions, garlic, and bell peppers bring sweetness and depth. Diced tomatoes add acidity and richness. I prefer fire-roasted tomatoes for a smoky touch. Black beans and corn add texture and sweetness. For spices, I use chili powder, cumin, and smoked paprika. They create warmth and a bold taste. A squeeze of lime juice brightens the soup. Fresh cilantro adds a fresh kick. Finally, crispy tortilla strips give that perfect crunch. Gather all these ingredients, and you’re ready to make a tasty Instant Pot chicken tortilla soup. The blend of flavors and textures will warm your heart. {{ingredient_image_1}} First, turn your Instant Pot to Sauté mode. This will help us cook the veggies well. Next, add 1 tablespoon of olive oil and let it heat up. When the oil is hot, toss in the diced onion, bell pepper, and minced garlic. Sauté these for 3 to 4 minutes. You want the onions to be soft and clear. Now, it's time to build the soup. First, sprinkle in your chili powder, cumin, smoked paprika, salt, and pepper. Stir this mix for about one minute. This will wake up the flavors! Next, place 1 pound of chicken breasts right on top of the veggies. Pour in one can of diced tomatoes, one can of black beans, one can of corn, and 4 cups of chicken broth. Close the lid and set the valve to “Sealing.” Cook on high pressure for 15 minutes. Once the cooking time is done, do a quick release of the pressure. Wait for the pin to drop, then open the lid carefully. Take out the chicken and shred it using two forks. Return the shredded chicken back into the soup. Finally, squeeze in the juice of 1 lime. Taste the soup and add more salt or spices if you like. Serve hot, topped with crispy tortilla strips and a sprinkle of fresh cilantro. Enjoy! Choosing the right spices makes a big difference. For this soup, I love using chili powder, cumin, and smoked paprika. Each spice adds its own flavor, creating a rich taste. You can adjust these spices to fit your taste. If you like it spicy, add more chili powder. If you prefer mild flavors, cut back on the spices. Meal prep can save you time. Chop your veggies ahead of time. Store them in the fridge until you’re ready to cook. This way, you can just toss everything into the Instant Pot. To keep your chicken tender, avoid overcooking. The Instant Pot does the work in just 15 minutes. Always check for doneness when cooking chicken. Chicken tortilla soup pairs well with many things. Top it with crispy tortilla strips for crunch. A squeeze of lime adds brightness. You can also serve it with avocado or sour cream. When it comes to leftovers, store them in an airtight container. The soup stays fresh for up to three days in the fridge. Pro Tips Use Fire-Roasted Tomatoes: They add a rich, smoky flavor that enhances the overall taste of the soup. Shred Chicken Efficiently: Allow the chicken to cool for a few minutes before shredding; this makes it easier to handle and prevents burns. Customize Spice Levels: Adjust the amount of chili powder based on your heat preference. You can also add chopped jalapeños for extra spice! Make Ahead and Store: This soup stores well in the fridge for up to 3 days. Reheat gently on the stove and add fresh toppings just before serving. {{image_2}} You can easily change the beans in this soup. Instead of black beans, try pinto or kidney beans. These swaps keep the flavor fresh. You can also add more vegetables. Zucchini works great here. Just chop it up and toss it in. It adds color and nutrition to your meal. If you love heat, adjust the spices. Add more chili powder or a pinch of cayenne. You can also add jalapeños for a spicy kick. They will add a nice flavor boost. Hot sauce is another great option. A few drops can change the whole taste. To make this soup gluten-free, skip the corn tortillas or use gluten-free ones. You can also serve the soup with rice instead of tortilla strips. If you want a vegetarian version, skip the chicken. Use vegetable broth and add more beans or lentils for protein. This keeps it filling and tasty. You can keep the soup in the fridge for about 3 to 4 days. To store it, let it cool down. Then, place it in an airtight container. For reheating, you can use the microwave or the stove. Just heat it gently until it’s warm. Stir occasionally to ensure even heating. If you want to freeze the soup, it’s best to do so right after it cools. Use freezer-safe containers or bags. Leave some space for the soup to expand. When you’re ready to eat, take it out the night before. Let it thaw in the fridge. To reheat, use the stove or the microwave until it’s hot. To keep crispy tortilla strips fresh, store them in a sealed bag. Keep them at room temperature, not in the fridge. For cilantro, wrap it in a damp paper towel. Then, place it in a plastic bag. This keeps it fresh for several days. Enjoy the toppings when you serve the soup! Yes, you can easily make this soup in a slow cooker. Start by sautéing the onion, bell pepper, and garlic in a pan. After that, add these to your slow cooker with the chicken, diced tomatoes, black beans, corn, chicken broth, and spices. Cook on low for 6-8 hours or high for 3-4 hours. Once done, shred the chicken and stir in the lime juice. If you are vegetarian, use beans or tofu for protein. You can also add extra veggies like zucchini or mushrooms. Another great option is using lentils, which cook well and add a nice texture. Just make sure to adjust cooking times if needed. The soup has a mild to medium spice level. If you want less heat, reduce the chili powder or use a mild variety. You can also skip the spices entirely for a non-spicy version. Adding sour cream or avocado can help cool it down, too. Adjust it to fit your taste! This blog post gave a clear recipe for chicken tortilla soup. We covered key ingredients, step-by-step cooking methods, and smart tips. You learned about ingredient swaps and how to adjust the flavor. Plus, we shared storage tips to keep your soup fresh. Making this soup is fun and easy. It’s a tasty meal that you can customize for your taste. Enjoy creating your perfect chicken tortilla soup!

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Are you ready to enjoy a hearty bowl of Instant Pot Chicken Tortilla Soup? This simple and tasty recipe combines tender chicken, fresh veggies, and rich spices in just minutes! With easy steps and delicious toppings, you’ll have a family favorite on the table in no time. Let’s dive into the ingredients and get started on this comforting dish that warms the heart and satisfies your taste buds.

Why I Love This Recipe

  1. Quick and Easy: This recipe can be made in just 30 minutes, making it perfect for busy weeknights.
  2. Flavor Packed: The combination of spices creates a rich and spicy flavor profile that warms you from the inside out.
  3. Healthy Ingredients: Loaded with protein from chicken and fiber from beans, this soup is a nutritious choice.
  4. Customizable: You can easily adjust the spice level or add your favorite toppings, making it versatile for everyone.

Ingredients

Main Ingredients

– 1 lb boneless, skinless chicken breasts

– 1 tablespoon olive oil

– 1 medium onion, diced

– 3 cloves garlic, minced

– 1 bell pepper, diced

Additional Ingredients

– 1 can diced tomatoes

– 1 can black beans

– 1 can corn

– 4 cups chicken broth

– Spices: chili powder, cumin, smoked paprika

Garnishes and Toppings

– Juice of 1 lime

– Fresh cilantro, chopped

– Corn tortillas, cut into strips

Cooking with fresh and simple ingredients makes a big difference. The chicken is the star here. It adds protein and flavor. I choose boneless, skinless chicken breasts for easy shredding. Olive oil helps start the soup with a nice flavor base.

Onions, garlic, and bell peppers bring sweetness and depth. Diced tomatoes add acidity and richness. I prefer fire-roasted tomatoes for a smoky touch. Black beans and corn add texture and sweetness.

For spices, I use chili powder, cumin, and smoked paprika. They create warmth and a bold taste. A squeeze of lime juice brightens the soup. Fresh cilantro adds a fresh kick. Finally, crispy tortilla strips give that perfect crunch.

Gather all these ingredients, and you’re ready to make a tasty Instant Pot chicken tortilla soup. The blend of flavors and textures will warm your heart.

Step-by-Step Instructions

Preparing the Instant Pot

First, turn your Instant Pot to Sauté mode. This will help us cook the veggies well. Next, add 1 tablespoon of olive oil and let it heat up. When the oil is hot, toss in the diced onion, bell pepper, and minced garlic. Sauté these for 3 to 4 minutes. You want the onions to be soft and clear.

Combining Ingredients

Now, it’s time to build the soup. First, sprinkle in your chili powder, cumin, smoked paprika, salt, and pepper. Stir this mix for about one minute. This will wake up the flavors! Next, place 1 pound of chicken breasts right on top of the veggies. Pour in one can of diced tomatoes, one can of black beans, one can of corn, and 4 cups of chicken broth. Close the lid and set the valve to “Sealing.” Cook on high pressure for 15 minutes.

Final Steps

Once the cooking time is done, do a quick release of the pressure. Wait for the pin to drop, then open the lid carefully. Take out the chicken and shred it using two forks. Return the shredded chicken back into the soup. Finally, squeeze in the juice of 1 lime. Taste the soup and add more salt or spices if you like. Serve hot, topped with crispy tortilla strips and a sprinkle of fresh cilantro. Enjoy!

Tips & Tricks

Perfecting Your Soup

Choosing the right spices makes a big difference. For this soup, I love using chili powder, cumin, and smoked paprika. Each spice adds its own flavor, creating a rich taste. You can adjust these spices to fit your taste. If you like it spicy, add more chili powder. If you prefer mild flavors, cut back on the spices.

Cooking and Preparation Tips

Meal prep can save you time. Chop your veggies ahead of time. Store them in the fridge until you’re ready to cook. This way, you can just toss everything into the Instant Pot. To keep your chicken tender, avoid overcooking. The Instant Pot does the work in just 15 minutes. Always check for doneness when cooking chicken.

Serving Suggestions

Chicken tortilla soup pairs well with many things. Top it with crispy tortilla strips for crunch. A squeeze of lime adds brightness. You can also serve it with avocado or sour cream. When it comes to leftovers, store them in an airtight container. The soup stays fresh for up to three days in the fridge.

Pro Tips

  1. Use Fire-Roasted Tomatoes: They add a rich, smoky flavor that enhances the overall taste of the soup.
  2. Shred Chicken Efficiently: Allow the chicken to cool for a few minutes before shredding; this makes it easier to handle and prevents burns.
  3. Customize Spice Levels: Adjust the amount of chili powder based on your heat preference. You can also add chopped jalapeños for extra spice!
  4. Make Ahead and Store: This soup stores well in the fridge for up to 3 days. Reheat gently on the stove and add fresh toppings just before serving.

Variations

Ingredient Swaps

You can easily change the beans in this soup. Instead of black beans, try pinto or kidney beans. These swaps keep the flavor fresh. You can also add more vegetables. Zucchini works great here. Just chop it up and toss it in. It adds color and nutrition to your meal.

Flavor Variations

If you love heat, adjust the spices. Add more chili powder or a pinch of cayenne. You can also add jalapeños for a spicy kick. They will add a nice flavor boost. Hot sauce is another great option. A few drops can change the whole taste.

Dietary Adjustments

To make this soup gluten-free, skip the corn tortillas or use gluten-free ones. You can also serve the soup with rice instead of tortilla strips. If you want a vegetarian version, skip the chicken. Use vegetable broth and add more beans or lentils for protein. This keeps it filling and tasty.

Storage Info

Refrigeration

You can keep the soup in the fridge for about 3 to 4 days. To store it, let it cool down. Then, place it in an airtight container. For reheating, you can use the microwave or the stove. Just heat it gently until it’s warm. Stir occasionally to ensure even heating.

Freezing

If you want to freeze the soup, it’s best to do so right after it cools. Use freezer-safe containers or bags. Leave some space for the soup to expand. When you’re ready to eat, take it out the night before. Let it thaw in the fridge. To reheat, use the stove or the microwave until it’s hot.

Storing Garnishes

To keep crispy tortilla strips fresh, store them in a sealed bag. Keep them at room temperature, not in the fridge. For cilantro, wrap it in a damp paper towel. Then, place it in a plastic bag. This keeps it fresh for several days. Enjoy the toppings when you serve the soup!

FAQs

Can I make this chicken tortilla soup in a slow cooker?

Yes, you can easily make this soup in a slow cooker. Start by sautéing the onion, bell pepper, and garlic in a pan. After that, add these to your slow cooker with the chicken, diced tomatoes, black beans, corn, chicken broth, and spices. Cook on low for 6-8 hours or high for 3-4 hours. Once done, shred the chicken and stir in the lime juice.

What can I substitute for chicken if I’m vegetarian?

If you are vegetarian, use beans or tofu for protein. You can also add extra veggies like zucchini or mushrooms. Another great option is using lentils, which cook well and add a nice texture. Just make sure to adjust cooking times if needed.

How spicy is this soup, and can I reduce the heat?

The soup has a mild to medium spice level. If you want less heat, reduce the chili powder or use a mild variety. You can also skip the spices entirely for a non-spicy version. Adding sour cream or avocado can help cool it down, too. Adjust it to fit your taste!

This blog post gave a clear recipe for chicken tortilla soup. We covered key ingredients, step-by-step cooking methods, and smart tips. You learned about ingredient swaps and how to adjust the flavor. Plus, we shared storage tips to keep your soup fresh.

Making this soup is fun and easy. It’s a tasty meal that you can customize for your taste. Enjoy creating your perfect chicken tortilla sou

- 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced - 1 can diced tomatoes - 1 can black beans - 1 can corn - 4 cups chicken broth - Spices: chili powder, cumin, smoked paprika - Juice of 1 lime - Fresh cilantro, chopped - Corn tortillas, cut into strips Cooking with fresh and simple ingredients makes a big difference. The chicken is the star here. It adds protein and flavor. I choose boneless, skinless chicken breasts for easy shredding. Olive oil helps start the soup with a nice flavor base. Onions, garlic, and bell peppers bring sweetness and depth. Diced tomatoes add acidity and richness. I prefer fire-roasted tomatoes for a smoky touch. Black beans and corn add texture and sweetness. For spices, I use chili powder, cumin, and smoked paprika. They create warmth and a bold taste. A squeeze of lime juice brightens the soup. Fresh cilantro adds a fresh kick. Finally, crispy tortilla strips give that perfect crunch. Gather all these ingredients, and you’re ready to make a tasty Instant Pot chicken tortilla soup. The blend of flavors and textures will warm your heart. {{ingredient_image_1}} First, turn your Instant Pot to Sauté mode. This will help us cook the veggies well. Next, add 1 tablespoon of olive oil and let it heat up. When the oil is hot, toss in the diced onion, bell pepper, and minced garlic. Sauté these for 3 to 4 minutes. You want the onions to be soft and clear. Now, it's time to build the soup. First, sprinkle in your chili powder, cumin, smoked paprika, salt, and pepper. Stir this mix for about one minute. This will wake up the flavors! Next, place 1 pound of chicken breasts right on top of the veggies. Pour in one can of diced tomatoes, one can of black beans, one can of corn, and 4 cups of chicken broth. Close the lid and set the valve to “Sealing.” Cook on high pressure for 15 minutes. Once the cooking time is done, do a quick release of the pressure. Wait for the pin to drop, then open the lid carefully. Take out the chicken and shred it using two forks. Return the shredded chicken back into the soup. Finally, squeeze in the juice of 1 lime. Taste the soup and add more salt or spices if you like. Serve hot, topped with crispy tortilla strips and a sprinkle of fresh cilantro. Enjoy! Choosing the right spices makes a big difference. For this soup, I love using chili powder, cumin, and smoked paprika. Each spice adds its own flavor, creating a rich taste. You can adjust these spices to fit your taste. If you like it spicy, add more chili powder. If you prefer mild flavors, cut back on the spices. Meal prep can save you time. Chop your veggies ahead of time. Store them in the fridge until you’re ready to cook. This way, you can just toss everything into the Instant Pot. To keep your chicken tender, avoid overcooking. The Instant Pot does the work in just 15 minutes. Always check for doneness when cooking chicken. Chicken tortilla soup pairs well with many things. Top it with crispy tortilla strips for crunch. A squeeze of lime adds brightness. You can also serve it with avocado or sour cream. When it comes to leftovers, store them in an airtight container. The soup stays fresh for up to three days in the fridge. Pro Tips Use Fire-Roasted Tomatoes: They add a rich, smoky flavor that enhances the overall taste of the soup. Shred Chicken Efficiently: Allow the chicken to cool for a few minutes before shredding; this makes it easier to handle and prevents burns. Customize Spice Levels: Adjust the amount of chili powder based on your heat preference. You can also add chopped jalapeños for extra spice! Make Ahead and Store: This soup stores well in the fridge for up to 3 days. Reheat gently on the stove and add fresh toppings just before serving. {{image_2}} You can easily change the beans in this soup. Instead of black beans, try pinto or kidney beans. These swaps keep the flavor fresh. You can also add more vegetables. Zucchini works great here. Just chop it up and toss it in. It adds color and nutrition to your meal. If you love heat, adjust the spices. Add more chili powder or a pinch of cayenne. You can also add jalapeños for a spicy kick. They will add a nice flavor boost. Hot sauce is another great option. A few drops can change the whole taste. To make this soup gluten-free, skip the corn tortillas or use gluten-free ones. You can also serve the soup with rice instead of tortilla strips. If you want a vegetarian version, skip the chicken. Use vegetable broth and add more beans or lentils for protein. This keeps it filling and tasty. You can keep the soup in the fridge for about 3 to 4 days. To store it, let it cool down. Then, place it in an airtight container. For reheating, you can use the microwave or the stove. Just heat it gently until it’s warm. Stir occasionally to ensure even heating. If you want to freeze the soup, it’s best to do so right after it cools. Use freezer-safe containers or bags. Leave some space for the soup to expand. When you’re ready to eat, take it out the night before. Let it thaw in the fridge. To reheat, use the stove or the microwave until it’s hot. To keep crispy tortilla strips fresh, store them in a sealed bag. Keep them at room temperature, not in the fridge. For cilantro, wrap it in a damp paper towel. Then, place it in a plastic bag. This keeps it fresh for several days. Enjoy the toppings when you serve the soup! Yes, you can easily make this soup in a slow cooker. Start by sautéing the onion, bell pepper, and garlic in a pan. After that, add these to your slow cooker with the chicken, diced tomatoes, black beans, corn, chicken broth, and spices. Cook on low for 6-8 hours or high for 3-4 hours. Once done, shred the chicken and stir in the lime juice. If you are vegetarian, use beans or tofu for protein. You can also add extra veggies like zucchini or mushrooms. Another great option is using lentils, which cook well and add a nice texture. Just make sure to adjust cooking times if needed. The soup has a mild to medium spice level. If you want less heat, reduce the chili powder or use a mild variety. You can also skip the spices entirely for a non-spicy version. Adding sour cream or avocado can help cool it down, too. Adjust it to fit your taste! This blog post gave a clear recipe for chicken tortilla soup. We covered key ingredients, step-by-step cooking methods, and smart tips. You learned about ingredient swaps and how to adjust the flavor. Plus, we shared storage tips to keep your soup fresh. Making this soup is fun and easy. It’s a tasty meal that you can customize for your taste. Enjoy creating your perfect chicken tortilla soup!

Spicy Instant Pot Chicken Tortilla Soup

A flavorful and spicy chicken tortilla soup made easily in an Instant Pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 can (14.5 oz) diced tomatoes (fire-roasted, if possible)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (8 oz) corn, drained
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 lime Juice of
  • for garnish Fresh cilantro, chopped
  • for topping Corn tortillas, cut into strips and baked until crispy

Instructions
 

  • Turn the Instant Pot to the Sauté mode. Add olive oil and let it heat up.
  • Add the diced onion, bell pepper, and minced garlic to the pot. Sauté for about 3-4 minutes, or until the onions become translucent.
  • Season the mixture with chili powder, cumin, smoked paprika, salt, and pepper, stirring for about 1 minute to release the spices' flavors.
  • Place the chicken breasts on top of the sautéed vegetables. Pour in the diced tomatoes (with juices), black beans, corn, and chicken broth over everything.
  • Close the Instant Pot lid, ensuring the valve is set to 'Sealing.' Cook on high pressure for 15 minutes.
  • After the cooking time is complete, perform a quick release of the pressure. Once the pin drops, carefully open the lid.
  • Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup.
  • Stir in the lime juice and adjust seasoning if needed.
  • Serve the soup hot, topped with crispy tortilla strips and garnished with fresh cilantro.

Notes

For extra flavor, use fire-roasted diced tomatoes.
Keyword chicken, instant pot, soup, spicy, tortilla

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