Recipe
Instant Pot Chicken Tortilla Soup Recipe
Published: April 1, 2024
Looking for a delicious and easy Instant Pot chicken tortilla soup recipe? This flavorful and comforting recipe is perfect for a quick and satisfying meal. Try it today!
This chicken tortilla soup is my go-to comfort food. It's hearty, flavorful, and easy to whip up in my instant pot. Topped with crunchy tortilla chips and creamy avocado, it's a bowl of pure joy!
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Ever had that craving for a soul-warming, flavor-packed soup? Here's my go-to: Instant Pot Chicken Tortilla Soup. This dish is a riot of tastes and textures. Think tender chunks of chicken, creamy beans, sweet corn, tangy tomatoes, and a whirl of spices, all enveloped in a rich, savory broth. Each spoonful — pure bliss! Top it off with crispy tortilla strips, creamy avocado, and sharp cheese. Voila! A fiesta in a bowl, ready in no time. You'll be coming back for seconds, I promise!
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.
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.
Read more: Instant Pot Chicken Quinoa Soup Recipe
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.
Common Questions About This Instant Pot Soup Recipe
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 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
- Tortilla chips, avocado, shredded cheese, and cilantro for topping
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.
Read more: Instant Pot Chicken and Rice Soup Recipe
Nutritional value:
Per Serving in Calories: 350 kcal | Carbohydrates: 35 g | Protein: 30 g | Total Fat: 10 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 3 g | Cholesterol: 70 mg | Sodium: 800 mg | Dietary Fiber: 8 g | Sugar: 6 g | Calcium: 100 mg | Potassium: 700 mg | Iron: 3 mg | Vitamin A: 500 µg | Vitamin C: 20 mg
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.
