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- 1 pound boneless, skinless chicken breasts - 1 can (14.5 oz) fire-roasted diced tomatoes (including juices) - 1 can (15 oz) black beans, drained and rinsed thoroughly - 1 can (8 oz) sweet corn, drained The chicken breasts give this soup its heartiness. Fire-roasted tomatoes add a smoky flavor. Black beans and sweet corn bring sweetness and texture. Each ingredient plays a role in making the soup rich and filling. - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper, to taste Chili powder adds warmth and depth. Ground cumin brings an earthy tone. Smoked paprika enhances the soup with a gentle smokiness. Adjust salt and pepper for the perfect taste. These spices create a flavor base that makes the soup so inviting. - Fresh cilantro, chopped (for garnish) - Corn tortillas, sliced into strips and baked until crispy (for garnish) - Juice of 1 fresh lime Garnishing the soup with fresh cilantro brightens the flavors. Crispy tortilla strips add a fun crunch. A squeeze of lime juice at the end gives a zesty kick. Together, these garnishes make each bowl a delight to eat. {{ingredient_image_2}} Set your Instant Pot to Sauté mode. Pour in one tablespoon of olive oil. Let the oil heat for about one minute. Add one medium onion, finely diced, and one bell pepper, diced into small pieces. Toss in three minced garlic cloves. Sauté these for 3-4 minutes. You want the onions to become soft and clear. Once the veggies are soft, sprinkle in one tablespoon of chili powder, one teaspoon of ground cumin, and one teaspoon of smoked paprika. Add salt and black pepper to taste. Stir the spices in for about one minute. This step brings out the rich flavors of the spices. Now it’s time to layer the ingredients. Place one pound of boneless, skinless chicken breasts right on top of the sautéed veggies. Next, add one can of fire-roasted diced tomatoes, including juices. Pour in one can of black beans, drained and rinsed, and one can of sweet corn, drained. Finally, add four cups of low-sodium chicken broth. Make sure everything is well combined. Secure the lid on the Instant Pot. Set the valve to the “Sealing” position. Cook on high pressure for 15 minutes. When the cooking time is up, carefully switch the valve to “Venting” for a quick release. Wait for the pressure pin to drop before opening the lid. Take the chicken out of the pot. Use two forks to shred the chicken into small pieces. Return the shredded chicken back into the soup. Stir everything together well. Squeeze the juice of one fresh lime into the soup. Taste it and adjust the seasonings if needed. Serve the soup hot in bowls. Top it with crispy tortilla strips and a sprinkle of fresh cilantro for color and flavor. Ensuring Even Cooking To cook chicken evenly, cut it into smaller pieces. This helps it cook faster and more uniformly. When sautéing, stir the vegetables often. This prevents them from burning and ensures they soften nicely. Avoiding Common Mistakes One common mistake is overfilling the pot. Too many ingredients can lead to uneven cooking. Always follow the recommended ingredient amounts. Also, make sure to let the pressure release naturally for a few minutes before switching to quick release. Recommended Garnishes Garnishes can take your soup to the next level. I love using fresh cilantro and crispy tortilla strips. They add color and texture. You can also add avocado slices or a dollop of sour cream for creaminess. Adjusting Spice Levels If you like it spicy, add more chili powder or diced jalapeños. For a milder taste, reduce the chili powder. Always taste before serving to find the right balance for your family. Time-Saving Strategies You can prep ingredients the night before. Chop the veggies and store them in the fridge. You can also season the chicken and let it marinate. This way, cooking will be quick and easy. Leftover soup tastes even better the next day, as the flavors meld together. Pro Tips Use Fresh Ingredients: Fresh vegetables and spices can elevate the flavors of your soup, making it taste more vibrant and delicious. Adjust Spice Level: If you prefer a spicier soup, consider adding diced jalapeños or red pepper flakes to the sautéed vegetables for an extra kick. Make it Ahead: This soup stores well! Prepare a larger batch and refrigerate for up to 4 days or freeze for later consumption. Garnish for Flavor: Adding toppings like avocado, sour cream, or shredded cheese can enhance the soup's richness and provide a delightful contrast to the zesty flavors. {{image_4}} Alternative Proteins If you want to change the protein, you can use turkey or pork. Both options work great. You can also try shredded rotisserie chicken for a quick meal. Just add it at the end to warm it through. Vegetarian/Vegan Options For a vegetarian version, swap the chicken for beans or lentils. Use vegetable broth instead of chicken broth. You can add more veggies like zucchini or sweet potatoes to make it hearty. Different Spice Combinations You can mix up the spices to suit your taste. Try adding cayenne for heat or oregano for depth. A touch of lime zest can brighten the flavor too. This keeps the soup lively and fresh. Adding More Vegetables Feel free to add more vegetables. Carrots, spinach, or even kale work well. Just chop them small and add them with the other ingredients. This boosts nutrition and flavor. Taco-Inspired Serving Ideas Think outside the bowl! Serve the soup in taco shells or tortillas. Top with cheese, avocado, or salsa for extra flavor. This makes it fun and interactive for everyone. Soup & Salad Combinations Pair the soup with a fresh salad. A simple green salad works well. You can add a lime vinaigrette for a zesty touch. This combination makes a balanced meal that's filling and tasty. How do you store leftovers? First, let the soup cool down. Pour it into an airtight container. Make sure to leave some space at the top. This helps prevent spills. You can store it in the fridge for up to four days. What are the best practices for freshness? Always use clean utensils when serving. This keeps bacteria away. If you want to keep the flavors fresh, do not add garnishes until serving. This way, the toppings stay crisp. How do you freeze the soup? Let the soup cool completely. Then, pour it into freezer-safe bags or containers. Try to remove as much air as possible. This helps prevent freezer burn. Label each bag or container with the date. You can freeze it for up to three months. What are the thawing and reheating tips? To thaw, place the soup in the fridge overnight. You can also use the microwave for quicker thawing. When ready to eat, heat it on the stove or in the microwave. Stir well to ensure even heating. Add some water or broth if it seems too thick. The cook time for this soup is quick. You only need 15 minutes on high pressure. This makes it easy to enjoy a warm meal fast. After the cooking time ends, use a quick release to let the steam out. This lets you open the lid safely. Total time, including prep, is about 30 minutes. Yes, you can use frozen chicken. Keep in mind that it will take longer to cook. If using frozen chicken breasts, add about 5 extra minutes to the cook time. Make sure the chicken reaches a safe internal temperature of 165°F. This keeps your meal safe and tasty. This soup has a mild spice level. The chili powder adds some warmth, but it is not too hot. If you like more heat, you can add extra chili powder or jalapeños. You can also add toppings like hot sauce for more kick. Adjust the spice to fit your taste! This blog covered how to make Instant Pot Chicken Tortilla Soup. We explored main ingredients like chicken, fire-roasted tomatoes, beans, and spices that bring flavor. You learned step-by-step cooking instructions and tips for perfect results. I shared ideas for variations and storage, ensuring your soup stays fresh. In summary, this soup is quick, easy, and full of taste. Enjoy making this dish for family or friends!

Zesty Instant Pot Chicken Tortilla Soup

A flavorful and hearty chicken tortilla soup made easily in the 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 pound boneless, skinless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced into small pieces
  • 1 can (14.5 oz) fire-roasted diced tomatoes (including juices)
  • 1 can (15 oz) black beans, drained and rinsed thoroughly
  • 1 can (8 oz) sweet corn, drained
  • 4 cups low-sodium chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and black pepper
  • 1 fresh lime, juiced
  • to taste fresh cilantro, chopped (for garnish)
  • to taste corn tortillas, sliced into strips and baked until crispy (for garnish)

Instructions
 

  • Set your Instant Pot to the Sauté mode and pour in the olive oil. Allow the oil to heat up for about 1 minute.
  • Add the finely diced onion and bell pepper, along with the minced garlic, to the pot. Sauté the mixture for 3-4 minutes, or until the onions are soft and translucent.
  • Sprinkle the sautéed vegetables with chili powder, ground cumin, smoked paprika, and season with salt and black pepper. Stir the spices into the mixture for approximately 1 minute to bloom their flavors.
  • Arrange the chicken breasts on top of the seasoned vegetable mix. Next, add the fire-roasted diced tomatoes (with their juices), black beans, sweet corn, and pour in the chicken broth, ensuring everything is well combined.
  • Secure the lid of the Instant Pot, making sure the valve is set to the 'Sealing' position. Cook on high pressure for 15 minutes.
  • When the cooking time is completed, carefully perform a quick release of the pressure by switching the valve to 'Venting.' Once the pressure pin drops, gently open the lid.
  • Take the chicken breasts out of the pot and shred them using two forks until they reach a fine consistency. Return the shredded chicken back into the soup, stirring well.
  • Mix in the juice of one lime and taste to adjust seasonings as needed.
  • Serve the soup hot in bowls, topped generously with crispy tortilla strips and a sprinkle of fresh cilantro for a bright finish.

Notes

For an extra touch, consider serving the soup in colorful bowls and add a lime wedge on the side for an appealing look.
Keyword chicken, Instant Pot, soup, tortilla