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- 1 lb boneless, skinless chicken breasts - 1 medium onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 can (14 oz) diced tomatoes with green chilies - 4 cups chicken broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup frozen corn - 1 tablespoon ground cumin - 1 tablespoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 lime, juiced - Fresh cilantro, chopped (for garnish) - Tortilla strips (for topping) - Instant Pot - Cutting board - Sharp knife - Measuring spoons - Mixing spoon - Avocado slices - Shredded cheese - Sour cream For the Instant Pot Chicken Tortilla Soup, you need simple and fresh ingredients. The chicken gives heartiness. The veggies add color and crunch. Tomatoes bring a tangy base. Spices like cumin and chili powder pack a punch. Each bite bursts with flavor. This soup is easy to make and fun to share! I love using the Instant Pot for this soup. It saves time and keeps the chicken juicy. You can swap ingredients too. Try adding zucchini or using different beans. The full recipe guides you through each step. Enjoy your cooking! - Season the chicken breasts with salt, pepper, and half of the cumin and chili powder. - Turn the Instant Pot to sauté mode. - Sauté chopped onion, garlic, and red bell pepper until softened for about 3-4 minutes. - Add seasoned chicken and remaining ingredients, then stir to combine. - Close the lid, seal the pressure valve, and cook on high for 15 minutes. - Allow natural pressure release for 5 minutes, then quick release the rest. - Shred chicken and stir in lime juice before serving. This method makes it easy to create a warm, tasty soup. You’ll love how quick it is! The Full Recipe shows how to make this dish perfectly. - Ensure chicken is well-seasoned before cooking for optimal flavor. - Stirring before sealing the lid helps to prevent the "burn" warning. - Serve in colorful bowls to enhance presentation. - Garnish with fresh lime wedges and cheese for added appeal. - Adjust lime juice for tanginess or add hot sauce for spice. - Experiment with different beans or add fresh veggies for crunch. Using fresh ingredients makes a big difference in taste. For the best flavor, season your chicken well. I like to use salt, pepper, cumin, and chili powder. This gives the chicken a nice base flavor. Stir the soup well before sealing the lid on your Instant Pot. This prevents the dreaded "burn" warning. You want a smooth cooking process to enjoy your meal. When it comes to serving, think about color. Bright bowls can make your soup look more inviting. Add a sprinkle of cheese and some lime wedges on top. This adds flavor and makes it look great. Want to change things up? You can adjust the lime juice to fit your taste. If you like spice, a dash of hot sauce can kick it up a notch. You can also try different beans or toss in some fresh veggies for a crunchy texture. For the full recipe, check out the details to make this delicious dish. {{image_2}} You can easily make this soup vegetarian. Just substitute the chicken with 1 can of chickpeas or use additional beans. This keeps the protein high while adding a nice texture. Chickpeas soak up flavors well and bring a hearty feel to the soup. If you love heat, try the spicy version! You can add jalapeños for a fresh kick or increase the chili powder if you want more spice. This adds depth and makes each bowl exciting. Just be careful; you can always add more heat, but it’s hard to take it away. For a rich and smooth texture, mix in a splash of heavy cream or coconut milk just before serving. This adds a velvety touch that balances the spices well. It makes the soup comforting and delicious. You might even want to try it with both cream and coconut milk for a unique twist. Try these variations to match your taste. Each one gives a new twist to the classic dish. Check out the Full Recipe for more tips on how to make this amazing soup! Store leftovers in an airtight container in the fridge for up to 3-4 days. This keeps the soup fresh and flavorful. Make sure to let it cool before sealing. Freeze in portions for up to 2-3 months. Use freezer-safe containers. To enjoy later, defrost in the fridge overnight before reheating. This way, you keep the taste intact. Reheat on the stovetop or in the microwave until heated through. Stir the soup well for even heating. If it seems thick, add a splash of broth or water to loosen it up. Enjoy the warm flavors again! - Yes, just increase the cooking time by 5-10 minutes. When you use frozen chicken, it works well in the Instant Pot. The extra cooking time lets the chicken cook through fully. This option saves time if you forget to thaw your chicken. - Add a cornstarch-water slurry or let it simmer uncovered before serving. If you want a thicker soup, mix one tablespoon of cornstarch with two tablespoons of water. Stir this mix into the soup while it simmers. You can also let the soup simmer uncovered for a few minutes to reduce it naturally. - A 6-quart Instant Pot is ideal for this recipe. This size fits all the ingredients well. It allows enough space for pressure cooking without overflowing. - Yes, it’s great to make ahead, and the flavors enhance when allowed to sit. Making the soup a day early is a smart choice. The flavors blend and taste even better the next day. Just store it in the fridge in an airtight container. - Yes, all ingredients listed are gluten-free, but check labels on packaged items. You can enjoy this chicken tortilla soup without worry if you follow the ingredient list. Always double-check packaged items, like broth, to ensure they are gluten-free. This blog post detailed a simple and tasty chicken soup recipe using an Instant Pot. You learned about the key ingredients, tools, preparation, and cooking steps. The tips and variations added ways to customize your dish. Remember to store leftovers properly and follow the reheating advice. Now, you have a flavorful meal ready to share or enjoy. Get cooking and find joy in every bite!

Instant Pot Chicken Tortilla Soup

Discover the ultimate comfort food with this easy Instant Pot Chicken Tortilla Soup recipe! Packed with tender chicken, vibrant veggies, and zesty spices, this hearty meal can be ready in just 45 minutes. Perfect for busy weeknights or a cozy gathering, you’ll love how simple it is to make. Dive into the deliciousness and elevate your dinner plans by clicking through to explore the full recipe today!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 medium onion, chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 can (14 oz) diced tomatoes with green chilies

4 cups chicken broth

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

1 cup frozen corn

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Tortilla strips (for topping)

Instructions
 

Prepare the Chicken: Season the chicken breasts with salt, pepper, and half of the cumin and chili powder.

    Saute Vegetables: Turn the Instant Pot to the sauté function. Add a splash of olive oil and sauté the chopped onion, garlic, and red bell pepper until softened, about 3-4 minutes.

      Add Ingredients: Add the seasoned chicken breasts to the pot. Pour in the diced tomatoes, chicken broth, black beans, corn, the remaining cumin, chili powder, and smoked paprika. Stir to combine.

        Pressure Cook: Close the lid of the Instant Pot and seal the pressure valve. Cook on high pressure for 15 minutes.

          Release Pressure: Once the cooking time is complete, allow the pot to naturally release pressure for 5 minutes, then use a quick release for any remaining pressure. Carefully open the lid.

            Shred Chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup.

              Add Lime Juice: Stir in the lime juice for an extra burst of flavor. Adjust seasoning with more salt and pepper if needed.

                Serve: Ladle the soup into bowls and top with tortilla strips and chopped cilantro for a fresh finish.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                    - Presentation Tips: Serve in colorful bowls, garnished with additional lime wedges and a sprinkle of cheese for added flavor.