Spicy Instant Pot Chicken Tortilla Soup

$- 1.5 lbs boneless, skinless chicken breasts - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 can (14 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, drained and rinsed - 4 cups chicken broth - 1 cup corn (frozen or canned) - 2 teaspoons ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, for garnish - Tortilla strips, for serving - Avocado, sliced, for serving - Lime wedges, for serving This soup gets its heart from the chicken and beans. I love using boneless chicken breasts. They cook quickly and stay tender. The diced tomatoes add a nice tang, while the black beans bring protein and fiber. Next, the spices really make this dish pop. Ground cumin gives warmth. Chili powder adds a bit of heat. Smoked paprika brings a rich, smoky flavor. Together, they create a lovely base. Don’t forget the garnishes! Fresh cilantro adds brightness. Tortilla strips give great crunch. Sliced avocado adds creaminess. Lastly, lime wedges give a zesty finish. These toppings make each bowl special. This mix of ingredients makes the soup both tasty and filling. You can easily adjust the flavors to your liking. Enjoy experimenting with this tasty dish! {{ingredient_image_1}} 1. Sautéing the vegetables: Start by pressing the Sauté button on your Instant Pot. Add 2 tablespoons of olive oil. Wait until the oil is hot. Then, add 1 medium onion and 1 diced red bell pepper. Cook for about 3-4 minutes. You want them soft and fragrant. Next, stir in 3 minced garlic cloves and cook for 1 more minute. This step builds a strong base for your soup. 2. Adding chicken and spices: Place 1.5 lbs of boneless, skinless chicken breasts into the pot. Sprinkle 2 teaspoons of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika over the chicken. Add salt and pepper to taste. Use a spatula to mix everything well. This helps coat the chicken with spices and veggies. 3. Combining all ingredients: Now, add 1 can of diced tomatoes with green chilies, 1 can of drained black beans, 1 cup of corn, and 4 cups of chicken broth. Give everything a good stir to mix. Make sure the chicken is submerged in the broth. This ensures even cooking and rich flavor throughout the soup. To get the best flavor in your soup, use fresh ingredients. Fresh veggies and spices boost taste. For the chicken, boneless breasts work well. They cook fast and stay tender. Avoid common mistakes like overcooking the chicken. If you do, it can dry out. Also, do not skip the sauté step. This builds great flavor. Stirring the spices with the veggies helps blend the tastes. For a beautiful presentation, use colorful bowls. Ladle the soup generously into each bowl. Add crispy tortilla strips on top for crunch. Fresh cilantro adds a nice pop of green. Pair the soup with a side salad or fresh corn bread. These sides complement the soup's flavors well. Lime wedges are a must for that zingy finish. They brighten up each bite! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs elevate the flavor of your soup. If possible, use freshly chopped cilantro and ripe tomatoes for the best taste. Adjust the Spice Level: If you prefer a milder soup, reduce the amount of chili powder and choose mild diced tomatoes. You can always add hot sauce later for extra heat! Cook in Batches: If you're making a large batch, consider dividing the ingredients into two separate cooking sessions to ensure even cooking and flavor distribution. Garnish Creatively: Experiment with different toppings like shredded cheese, jalapeños, or sour cream for added flavor and a personalized touch to your soup. {{image_2}} Alternative proteins You can change the chicken for other meats. Use turkey for a lighter soup. Pork also works well; just cook it longer. If you want a meatless option, try beans or lentils. Both add protein and flavor. Substituting vegetables Feel free to switch up the veggies. Zucchini or carrots add nice texture. You can also toss in some spinach for added greens. Each choice gives a fresh taste to your soup. Adding extra spices Want more kick? Add more chili powder or cumin. A pinch of cayenne can spice things up. Consider adding oregano for a new layer of flavor. A dash of hot sauce can also make it exciting. Incorporating toppings Don't skip the toppings! Fresh cilantro adds brightness. Sliced avocado brings creaminess. You can also use cheese for richness. Tortilla strips give a crunchy finish. Lime juice adds a zesty twist. These little extras make each bowl special. To store your leftover soup, let it cool first. Pour the soup into an airtight container. Make sure to leave some space at the top. This allows the soup to expand when it freezes. You can keep it in the fridge for up to three days. When you're ready to eat, simply heat it on the stove or in the microwave. If you want to freeze the soup, follow these steps. First, cool it completely. Then, use freezer-safe bags or containers. Fill them with soup, leaving some space at the top. Seal tightly to avoid air pockets. You can freeze the soup for up to three months. To reheat, thaw overnight in the fridge. Heat it on the stove or in the microwave until hot. Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. The Instant Pot will cook it safely and evenly. This is a great way to save time if you forget to thaw the chicken. To add heat, try these options: - Add more chili powder. - Include diced jalapeños or serrano peppers. - Use hot salsa instead of diced tomatoes. You can adjust the spice level to suit your taste. Start small and add more until it’s just right for you. Absolutely! To make a vegetarian version: - Substitute chicken with cubed tofu or extra beans. - Use vegetable broth instead of chicken broth. - Keep all the veggies and spices for a flavorful dish. This way, everyone can enjoy a tasty bowl of soup! This blog post showed you how to make a hearty soup using the Instant Pot. We discussed key ingredients, step-by-step instructions, and helpful tips to avoid common mistakes. I also shared ideas for ingredient swaps and flavor enhancements. Proper storage practices were covered to keep leftovers fresh. With all this info, you can create a delicious soup that matches your taste. Try it yourself, and enjoy every savory bite!$

Spicy Instant Pot Chicken Tortilla Soup

A flavorful and spicy chicken tortilla soup made easily in an Instant Pot.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 6

Calories 250 kcal

Ingredients

1.5 lbs boneless, skinless chicken breasts
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper diced
14 oz can diced tomatoes with green chilies
15 oz can black beans, drained and rinsed
4 cups chicken broth
1 cup corn (frozen or canned)
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh cilantro
for serving tortilla strips
for serving avocado, sliced
for serving lime wedges

Instructions

Prepare the Instant Pot: Press the Sauté button on the Instant Pot and add olive oil.
Sauté the Veggies: Once the oil is hot, add diced onion and red bell pepper. Sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the Chicken & Spices: Place the chicken breasts in the pot, then season with cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine the spices with the veggies.
Combine the Ingredients: Add the diced tomatoes, black beans, corn, and chicken broth. Give everything a good stir to mix.
Pressure Cook: Close the lid of the Instant Pot and ensure the valve is set to sealing. Select the Manual or Pressure Cook setting and set the timer for 10 minutes.
Natural Release: Once the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
Shred the Chicken: Open the lid and remove the chicken breasts. Shred them using two forks and return the shredded chicken to the soup. Stir well to combine.
Serve: Ladle the chicken tortilla soup into bowls. Top with tortilla strips, fresh cilantro, sliced avocado, and a squeeze of lime juice.

Notes

Serve the soup in colorful bowls with a lime wedge and crispy tortilla strips for added crunch.

Keyword chicken, Instant Pot, soup, tortilla