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- 1 pound boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, drained and rinsed I choose boneless, skinless chicken breasts for this soup. They cook fast and stay moist. I use olive oil to sauté the onion and garlic. This adds a nice flavor base. I chop one medium onion and mince three cloves of garlic. I love the smell of these cooking together! Next, I add a red bell pepper, diced into small pieces. It gives the soup color and sweetness. Then, I toss in a can of diced tomatoes with green chilies. This adds a hint of heat and acidity. Finally, I include a can of black beans. They boost protein and fiber in the soup. - 4 cups low-sodium chicken broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Juice of 1 lime For the broth, I use low-sodium chicken broth. This lets me control the salt. I add one tablespoon of chili powder for a nice kick. Ground cumin gives it a warm, earthy flavor. Smoked paprika adds a subtle smokiness that makes the soup special. I season with salt and pepper to taste. The juice of one lime brightens the soup. It balances the flavors and adds freshness. - Tortilla strips, for serving - Avocado slices, for garnish - Fresh cilantro, chopped, for garnish When serving, I top the soup with crispy tortilla strips. They add crunch and texture. I also use avocado slices for creaminess. Fresh cilantro sprinkled on top gives a burst of flavor. These toppings make the soup look and taste amazing! First, set the Instant Pot to Sauté. This heats the pot quickly. Add one tablespoon of olive oil. When the oil is hot, toss in one chopped onion and three minced garlic cloves. Sauté these for about 2-3 minutes. You want them to be soft and smell great. Next, add one pound of boneless, skinless chicken breasts. Season them with salt and pepper. Sauté the chicken for about 3-4 minutes. Look for a nice, light brown color on both sides. Now, it's time to mix in the other ingredients. Stir in one diced red bell pepper and one can of diced tomatoes with green chilies. Add one can of black beans that you have drained and rinsed. Pour in 4 cups of low-sodium chicken broth. Then, sprinkle in one tablespoon of chili powder, one teaspoon of ground cumin, and one teaspoon of smoked paprika. Make sure the chicken is fully submerged in the liquid. After that, secure the lid on the Instant Pot. Set it to Manual or Pressure Cook for 10 minutes. Don't forget to set the valve to sealing. This will build up pressure and cook the soup fast. Once the 10 minutes are up, let the pressure release naturally for about 10 minutes. This helps the soup settle. After that, do a quick release to let out any remaining pressure. Carefully take out the chicken breasts and shred them using two forks. Return the shredded chicken to the pot. Now, add one cup of corn and the juice of one lime. Stir everything to combine. Taste the soup and adjust the seasoning with more salt, pepper, or lime juice if needed. To get the best flavor in your chicken tortilla soup, start by browning the chicken. Use the Sauté function on the Instant Pot. Add olive oil, then add your chicken breasts. Cook them for about 3-4 minutes on each side. This step adds great taste. Season your chicken with salt and pepper before you sauté. Next, you want to layer in flavor with your spices. Use chili powder, ground cumin, and smoked paprika. These spices give the soup a rich taste. Always taste your soup before serving. Adjust the seasoning as needed with more salt, pepper, or lime juice. Serving your soup well makes it more enjoyable. Use deep bowls to showcase the soup's colors. Top each bowl with crispy tortilla strips, slices of avocado, and a sprinkle of fresh cilantro. This adds a nice crunch and freshness. Pairing ideas include serving your soup with a side of cornbread or a fresh salad. Both options balance the hearty soup. You can also offer a few lime wedges for extra zest. One mistake to watch out for is overcooking the chicken. If you cook it too long, it can become dry. Stick to the 10 minutes of pressure cooking. Also, be careful not to add too much liquid. The chicken and beans release liquid while cooking. Follow the recipe for the right amount of broth. This keeps your soup at the perfect consistency. {{image_2}} You can make your soup unique by swapping ingredients. Instead of black beans, try pinto beans. Pinto beans add a creamy texture and a mild flavor. You can also add vegetables like zucchini or corn. Zucchini gives a nice crunch, while corn adds sweetness. These swaps keep your soup fresh and fun. Want more heat? Add diced jalapeños or red pepper flakes. For less spice, leave out the chili powder. You can also use milder spices like paprika or oregano. This way, you control the heat and make it just right for you. If you prefer a plant-based soup, use soy protein or chickpeas instead of chicken. Chickpeas add protein and a hearty bite. Swap chicken broth for vegetable broth to keep it vegan. This makes a tasty soup that everyone can enjoy, even without meat. To keep your soup fresh, store it in an airtight container. Allow the soup to cool before sealing. This helps prevent steam buildup. Place the container in the fridge. Your soup will last for about 3 to 4 days. If you want to enjoy it later, freezing is a great option. For freezing, use freezer-safe containers or bags. Leave some space for expansion. This soup can be frozen for up to 3 months. When you are ready to eat, thaw it in the fridge overnight. You can also use the microwave if you need it faster. To reheat, use a pot on the stove over medium heat. Stir often to heat evenly. You can also use the microwave in short intervals. To keep the soup's texture and flavor, add a splash of broth if needed. Enjoy your warm, flavorful soup! To add heat, try these options: - Chili powder: Increase the amount for more kick. - Cayenne pepper: Add a pinch for a fiery touch. - Jalapeños: Dice fresh or pickled jalapeños and mix them in. - Hot sauce: A few drops can elevate the spice level. These additions let you customize the heat to your taste. Yes, you can use frozen chicken breasts. - Cooking time: Increase pressure cooking time to 15 minutes. - No need to thaw: Just add the frozen chicken directly. - Check doneness: Ensure the chicken reaches 165°F after cooking. Using frozen chicken makes this recipe even easier. Yes, the soup is gluten-free. - Beans: Black beans are naturally gluten-free. - Toppings: Check tortilla strips; choose gluten-free options if needed. - Broth: Use low-sodium chicken broth without added gluten ingredients. These tips help ensure a safe meal for those with gluten allergies. Here are some great side dishes: - Cornbread: A warm, sweet bread pairs well. - Salad: A fresh green salad adds crunch. - Rice: Serve with cilantro-lime rice for a filling option. - Guacamole: Creamy guacamole complements the flavors. These sides enhance the meal and make it more enjoyable. The total cooking time is about 40 minutes. - Prep time: 15 minutes to chop and gather ingredients. - Cooking time: 10 minutes under pressure. - Pressure release: 10 minutes for natural release. This quick process makes dinner easy on busy nights. To sum up, this chicken tortilla soup is easy to make in an Instant Pot. Start with chicken and sauté aromatics for flavor. Add veggies, beans, and seasonings, then cook under pressure. Remember, garnishes like avocado and tortilla strips make this dish pop. Keep your soup fresh and delicious by storing it right. Experiment with ingredients or spice levels to make it your own. Enjoy this warm, comforting meal any day of the week!

Instant Pot Chicken Tortilla Soup

Discover how to make a delicious Instant Pot spicy chicken tortilla soup that's perfect for any day of the week! Packed with flavor from tender chicken, black beans, and fresh vegetables, this hearty soup is both easy to prepare and incredibly satisfying. Follow our simple steps to create a bowl of warmth topped with crispy tortilla strips and creamy avocado. Click through for the full recipe and start cooking today!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 can (14.5 oz) diced tomatoes with green chilies

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

4 cups low-sodium chicken broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup corn (frozen or canned)

Juice of 1 lime

Tortilla strips, for serving

Avocado slices, for garnish

Fresh cilantro, chopped, for garnish

Instructions
 

Sauté the Aromatics: Set the Instant Pot to the Sauté function. Add olive oil and once hot, sauté the chopped onion and minced garlic for about 2-3 minutes or until translucent and fragrant.

    Brown the Chicken: Add the chicken breasts to the pot, seasoning with salt and pepper. Sauté for about 3-4 minutes until the chicken is lightly browned on both sides.

      Add Remaining Ingredients: Stir in the diced bell pepper, canned tomatoes, black beans, chicken broth, chili powder, ground cumin, and smoked paprika. Ensure that the chicken is submerged in the liquid.

        Pressure Cook: Secure the lid on the Instant Pot and set to Manual or Pressure Cook for 10 minutes. Make sure to set the valve to sealing.

          Release the Pressure: Once the cooking time is completed, allow for a natural pressure release for about 10 minutes, then quick release any remaining pressure.

            Shred the Chicken: Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup, add corn and lime juice, and stir to combine.

              Adjust Seasoning: Taste and adjust seasoning with more salt, pepper, or lime juice if desired.

                Prep Time: 15 min | Total Time: 40 min | Servings: 4-6

                  - Presentation Tips: Serve the soup hot in bowls topped with crispy tortilla strips, slices of avocado, and a sprinkle of fresh cilantro for a vibrant finish. Enjoy!