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Craving comfort food? My instant pot chicken tortilla soup hits the spot every time. I stumbled upon this recipe during a chilly weekend, and it's become my go-to for busy nights. Rich flavors meld perfectly in minutes, thanks to pressure cooking magic. Tender shredded chicken and hearty black beans swim in a zesty tomato broth, while crunchy tortilla chips add satisfying texture. Best part? Minimal effort yields maximum deliciousness. Let's dive into this crowd-pleaser that'll warm you from inside out!
Ingredients for Instant Pot Chicken Tortilla Soup
- Chicken breasts: Lean protein that adds heartiness and flavor to the soup, a staple ingredient in traditional chicken tortilla soup recipes.
- Diced tomatoes: Provides a rich and tangy base for the soup, adding depth of flavor and a hint of sweetness.
- Black beans: Adds fiber and plant-based protein, creating a hearty and satisfying texture to the soup.
- Corn: Sweetness and crunch from the corn kernels complement the other flavors, adding a pop of color to the dish.
- Onion: Adds a savory depth and aroma to the soup, enhancing the overall flavor profile with its natural sweetness.
- Garlic: Infuses a pungent and aromatic flavor to the soup, elevating the taste with its rich and robust essence.
- Chili powder: Provides a warm and smoky flavor with a hint of heat, adding a spicy kick to the soup.
- Cumin: Earthy and aromatic spice that enhances the overall flavor profile, adding a warm and slightly nutty taste.
- Paprika: Adds a subtle smokiness and vibrant color to the soup, enhancing the visual appeal and flavor complexity.
- Chicken broth: Serves as the liquid base for the soup, infusing rich chicken flavor and providing a comforting broth.
Essential Tools for Making This Delicious Soup
- Instant Pot: Essential for pressure cooking the soup quickly while infusing flavors.
- Knife: Needed for chopping the onion and garlic for the soup base.
- Cutting board: Provides a stable surface for chopping vegetables and prevents countertop damage.
- Can opener: Required to open cans of diced tomatoes, black beans, and corn for the soup.
- Measuring spoons: Ensure accurate amounts of spices like chili powder, cumin, and paprika are added to the soup.
Instant Pot Chicken Tortilla Soup Recipe
This Instant Pot Chicken Tortilla Soup is a quick and easy recipe that combines chicken, black beans, corn, and spices to create a flavorful and comforting soup. Perfect for a weeknight dinner!
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Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 14.5 oz diced tomatoes 1 can
- 15 oz black beans drained and rinsed, 1 can
- 15 oz corn drained, 1 can
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 cups chicken broth
- Salt and pepper to taste
Toppings
- Tortilla chips
- Avocado sliced
- Shredded cheese
- Cilantro fresh
Read more: Instant Pot Chicken Soup Recipe Guide
Instructions:
- Place chicken breasts in the Instant Pot.
- Add diced tomatoes, black beans, corn, onion, garlic, chili powder, cumin, paprika, and chicken broth.
- Close the Instant Pot lid and set the valve to sealing.
- Cook on high pressure for 10 minutes.
- Once done, let the pressure release naturally for 5 minutes, then do a quick release.
- Remove the chicken, shred it, and return it to the soup.
- Season with salt and pepper.
- Serve the soup topped with crushed tortilla chips, sliced avocado, shredded cheese, and fresh cilantro.
Notes:
This soup can be stored in the refrigerator for up to 3 days. Reheat before serving.
Nutrition value:
Calories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Chicken Quinoa Soup Recipe
Tips for Making Instant Pot Chicken Tortilla Soup Ahead of Time
Make Ahead Instructions
- Prepare the soup as directed, but do not add the toppings.
- Let the soup cool completely before transferring it to an airtight container.
- Refrigerate for up to 3 days.
- When ready to serve, reheat the soup on the stovetop or in the microwave, then add your favorite toppings.
Freezing Instructions
- Allow the soup to cool completely.
- Transfer the soup to a freezer-safe container or resealable bags.
- Label with the date and freeze for up to 3 months.
- To serve, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
- Add fresh toppings before enjoying.
One interesting fact about this instant pot chicken tortilla soup recipe is that you can add a splash of lime juice right before serving to brighten up the flavors and give it a refreshing twist.
Common Questions About This Instant Pot Soup Recipe
FAQ:
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but you may need to increase the cooking time in the Instant Pot.
How can I make this soup spicier?
To make the soup spicier, you can add more chili powder or even some diced jalapeños.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs if you prefer. Just adjust the cooking time as needed.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you ensure that all your ingredients, especially the chicken broth and seasonings, are gluten-free.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time and store it in the refrigerator for a few days. Just reheat it when you're ready to eat.
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