Fiesta Instant Pot Chicken Tortilla Soup

$- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn kernels, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 4 cups chicken broth - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - ½ teaspoon smoked paprika - 1 lime, juiced - Salt and pepper to taste The main ingredients in this soup bring a lot of flavor. First, the chicken adds protein and sweetness. It cooks quickly in the Instant Pot and stays juicy. The black beans and corn add texture and a nice contrast. They make the soup hearty. Diced tomatoes with green chilies give it a mild kick and a bright color. The spices like chili powder, cumin, and smoked paprika boost the taste. They create a warm, inviting aroma that fills your kitchen. - Avocado - Tortilla strips - Cheese and cilantro Garnishes are a fun way to make your soup special. Diced avocado adds creaminess and a fresh taste. You can use store-bought or homemade tortilla strips for crunch. They give your soup a classic touch. Shredded cheese melts nicely on top, adding richness. Fresh cilantro provides a vibrant finish and a burst of flavor. You can pick and choose your favorites to make the soup your own! {{ingredient_image_2}} Sautéing Onions and Garlic Start by turning on the sauté setting on your Instant Pot. Add a splash of oil once the pot is hot. Toss in the diced onion and sauté for about 3 to 4 minutes. Wait until the onions look soft and smell great. Then, add the minced garlic and cook for another minute. This step brings out the rich aroma in your soup. Seasoning the Chicken While the onions and garlic cook, grab the chicken. Season both sides with salt, pepper, chili powder, cumin, and smoked paprika. This mix adds a depth of flavor. Once seasoned, place the chicken in the pot. Make sure it sits among the sautéed onions and garlic for a tasty blend. Adding Ingredients to the Pot Next, it’s time to add more ingredients. Pour in 4 cups of chicken broth. Then, add the can of diced tomatoes with their juices. Next, stir in the drained black beans and corn. Gently mix everything together, but don’t disturb the chicken too much. This helps keep the chicken juicy. Setting the Cooking Function Close the lid tightly on the Instant Pot. Ensure the valve is set to sealing. Select the high-pressure cooking function and set the timer for 15 minutes. This cooking time is perfect for tender chicken and flavorful broth. Shredding the Chicken When the cooking cycle is done, carefully do a quick release to let the steam out. Wait until the steam stops before opening the lid. Use tongs to take out the chicken breasts. Place them on a cutting board and shred them with two forks. Then, return the shredded chicken back into the pot. Mix it well with the soup. Adding Lime Juice and Adjusting Seasoning Squeeze the juice from one lime into the pot. This adds a fresh, zesty flavor. Stir everything together again. Taste your soup and adjust with more salt and pepper if needed. This step is key for making the flavors pop. Enjoy your delicious Instant Pot Chicken Tortilla Soup! - Best practices for sautéing: Start with a hot pot. Add a bit of oil before the onions. This helps them cook evenly. Cook the onions until they are soft and shiny. This step makes the soup taste great. Add garlic next. This brings out a nice aroma. - Ensuring the right consistency: Make sure you add enough chicken broth. This helps the soup stay soupy. If it gets too thick, add more broth or water. You want a mix that is rich but not too thick. - Adding extra spices: While the soup cooks, you can boost flavor. Try adding a touch more chili powder or cumin. If you like heat, add some cayenne pepper. Just a little goes a long way! - Using fresh ingredients: Fresh lime juice gives the soup a bright taste. Always use fresh cilantro for garnish. It adds color and flavor. Fresh veggies like bell peppers can also add a nice crunch. - Presentation ideas: Ladle the soup into colorful bowls. Top with crispy tortilla strips and diced avocado. A sprinkle of cheese makes it look gourmet. Add lime wedges on the side for a pop of color and flavor. - Pairing options for a complete meal: Serve with a side of warm bread or chips. A simple green salad can balance the soup. This way, you have a hearty and satisfying meal. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables can elevate the flavor profile of your soup, making it taste vibrant and delicious. Customize the Heat: Adjust the level of spiciness by adding more chili powder or including fresh jalapeños for an extra kick! Let it Rest: Allowing the soup to sit for a few minutes after cooking helps the flavors meld together for a more cohesive taste. Garnish Generously: Don't skimp on toppings! A good amount of avocado, cheese, and cilantro adds texture and flavor to your bowl. {{image_4}} You can swap chicken for turkey in this recipe. Turkey gives the soup a nice flavor. If you want a vegetarian dish, use beans or lentils. Both options keep the soup filling and tasty. Want to add more veggies? Try bell peppers, zucchini, or carrots. These veggies add color and crunch. You can mix them in when you sauté the onions. This step helps them cook well and blend with the soup’s flavor. If you like heat, add jalapeños or serrano peppers. Chop them finely and toss them in while cooking. You can also use hot sauce for extra spice. Start with a little and taste as you go. Adjust to find your perfect heat level. To store leftovers, cool the soup first. Place it in an airtight container. You can keep it in the fridge for up to three days. Be sure to allow it to cool before sealing. This helps maintain its great taste and texture. If you want to store the soup longer, freezing is a good option. Use freezer-safe bags or containers. Leave some space for expansion, as liquids expand when frozen. The soup can last up to three months in the freezer. Label the bags with the date for easy tracking. When it’s time to enjoy your soup again, reheating is easy. You can use the stove or microwave. For the stove, heat it over medium heat until warm. Stir it often to keep the flavor even. If using the microwave, heat in short bursts, stirring in between. This way, you keep the taste just right. Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. Set the timer for about 20 minutes instead of 15. The soup will still come out tasty! To spice things up, add diced jalapeños or a splash of hot sauce. You can also increase the chili powder to your taste. Remember to start with a little. You can always add more heat! You can make this soup in advance. Just store it in an airtight container in the fridge. It will stay fresh for 3 to 4 days. When you're ready to eat, heat it on the stove or in the microwave. The flavors will blend even better over time! This blog post covered how to make a tasty chicken soup in the Instant Pot. We discussed main ingredients like chicken, beans, and spices. I shared tips for cooking, enhancing flavors, and serving ideas. You can try variations with different proteins or add more veggies. Remember, this soup is easy to store and reheat. With these steps, you can enjoy a quick and satisfying meal anytime. Enjoy your cooking adventure!$

Fiesta Instant Pot Chicken Tortilla Soup

A flavorful and hearty chicken tortilla soup made in the Instant Pot, perfect for a festive meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

1 pound boneless, skinless chicken breasts
1 can black beans, drained and rinsed
1 can corn kernels, drained
1 can diced tomatoes with green chilies
4 cups chicken broth
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
1 lime juiced
to taste salt and pepper
1 cup tortilla strips
to taste fresh cilantro, chopped
to taste avocado, diced
to taste shredded cheese (optional)

Instructions

Begin by selecting the sauté setting on your Instant Pot. Add a drizzle of oil to the pot once it’s hot. Toss in the diced onion and sauté for about 3-4 minutes, or until the onions turn translucent and fragrant.
Add the minced garlic to the onions, continuing to sauté for an additional 1 minute.
While the onions and garlic are cooking, season the chicken breasts on both sides with salt, pepper, chili powder, cumin, and smoked paprika. Place the seasoned chicken directly in the pot, ensuring it’s nestled among the sautéed onions and garlic.
Pour in the chicken broth, then add the diced tomatoes (with their juices), drained black beans, and corn. Carefully stir to combine all the ingredients, being mindful not to disturb the chicken too much.
Close the lid securely on the Instant Pot, making sure the valve is set to sealing. Select the high-pressure cooking function and set the timer for 15 minutes.
Once the cooking cycle is complete, carefully perform a quick release to release the pressure. Wait until the steam subsides completely before removing the lid.
Using tongs, take out the cooked chicken breasts and place them on a cutting board. Shred the chicken using two forks, then return the shredded chicken back into the pot, mixing it well with the soup.
Add the fresh lime juice to the soup, stirring to combine. Taste the soup and adjust the seasoning with more salt and pepper as needed to enhance the flavor.
To serve, ladle the soup into bowls. Top each serving with a generous handful of tortilla strips, fresh diced avocado, a sprinkle of chopped cilantro, and shredded cheese if you desire a creamier texture.

Notes

Serve with lime wedges on the side for an extra burst of flavor, and consider placing the soup bowl on a colorful placemat for a festive touch.

Keyword chicken, instant pot, soup, tortilla