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- 1 pound boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, finely 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 cup corn (can be frozen or canned) Each main ingredient brings its own flavor. The chicken is the star, providing protein. The olive oil helps brown the chicken and cook the aromatics. The onion and garlic add a sweet and savory base. The red bell pepper adds a bit of crunch and sweetness. The canned tomatoes with green chilies bring heat and tang. Black beans are hearty and add texture. The chicken broth ties everything together, making it soup. Corn adds a pop of sweetness. - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste Spices are key to flavor. Chili powder gives heat and depth. Ground cumin adds a warm, earthy note. Smoked paprika brings a rich, smoky flavor. Salt and pepper enhance every other ingredient, making the soup sing. - Tortilla strips - Avocado slices - Fresh cilantro Garnishes elevate your soup. Crispy tortilla strips add crunch. Creamy avocado balances the spice. Fresh cilantro brightens the dish, adding a burst of freshness. Serve your soup in warm bowls, and enjoy a delicious meal! Start by setting your Instant Pot to the Sauté function. Once it heats up, add 1 tablespoon of olive oil. Next, toss in 1 medium chopped onion and 3 minced garlic cloves. Cook them for about 2-3 minutes. You want the onion to turn translucent and fragrant. This step builds a great flavor base for your soup. Now, it's time to brown the chicken. Place 1 pound of boneless, skinless chicken breasts into the pot. Season them generously with salt and pepper. Sauté the chicken for about 3-4 minutes. You want to see a light brown color on both sides. This adds depth to the chicken's flavor. Add the rest of your ingredients into the pot. Start with 1 diced red bell pepper, 1 can of diced tomatoes with green chilies, and 1 can of drained black beans. Pour in 4 cups of low-sodium chicken broth. Then, add 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Stir well to mix everything. Make sure the chicken is submerged in the liquid. Secure the lid, set the valve to sealing, and select the Manual or Pressure Cook setting for 10 minutes. After cooking, let the pressure release naturally for about 10 minutes. Then, perform a quick release for any remaining pressure. Carefully open the lid and take out the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. Return the chicken to the pot, along with 1 cup of corn and the juice of 1 lime. Stir everything together. Taste the soup and adjust the seasoning with more salt, pepper, or lime juice if needed. - Start by chopping your onion and garlic. - Cut the onion into small pieces for even cooking. - Mince the garlic finely to release its flavor. - Dice the red bell pepper into bite-sized pieces. - Rinse and drain the black beans to remove excess sodium. - Measure your spices carefully for balanced flavor. - Use fresh lime juice for a zesty kick. - Ensure the Instant Pot lid is sealed tightly. - Set the valve to the sealing position before cooking. - For best results, allow natural pressure release for 10 minutes. - After that, use quick release to open the pot safely. - If you see food stuck to the bottom, add more broth. - Stir well before sealing the pot to avoid burning. - Swap chicken for cooked turkey or shredded beef. - Use vegetable broth for a vegetarian version. - Add diced zucchini or carrots for extra veggies. - Include jalapeños for a spicy kick. - Try different beans like pinto or kidney beans. - Top with cheese or sour cream for creaminess. {{image_4}} To make a meatless tortilla soup, swap the chicken for extra beans or tofu. Start by sautéing the same onion and garlic. Then, add diced zucchini and bell peppers for more color and taste. Use vegetable broth instead of chicken broth. The spices remain the same, so add chili powder and cumin for flavor. This version is still hearty and full of flavor. Want more heat in your soup? Use a spicy chili powder or add jalapeños to the mix. You can also toss in some diced serrano peppers while sautéing the onions and garlic. For an extra kick, try adding a splash of hot sauce when you serve it. Adjust the spices to your liking, and enjoy a fiery twist on this classic dish. To make this soup in a slow cooker, follow these simple steps. First, sauté the onion and garlic in a pan, then add them to the slow cooker. Next, add the chicken breasts, bell pepper, tomatoes, black beans, corn, spices, and broth. Set the slow cooker to low for 6-8 hours or high for 3-4 hours. When ready, shred the chicken and mix in the lime juice. It's an easy way to prepare a warm, comforting meal while you go about your day. To keep your soup fresh, store leftovers in an airtight container. Make sure it cools down before sealing. Place the container in the fridge. The soup will stay good for up to four days. If you want to enjoy it later, consider freezing it. To freeze this soup, let it cool completely. Then, pour it into freezer-safe bags. Remove as much air as possible to avoid freezer burn. Label the bags with the date. When you're ready to eat, thaw the soup in the fridge overnight. Reheat it on the stove or in the microwave. Add fresh toppings like avocado and cilantro after reheating. If stored properly, the soup lasts in the fridge for four days. In the freezer, it can keep for about three months. After that, the taste may change, but it may still be safe. Always check for any off smells or colors before eating. Yes, you can use frozen chicken breasts. Just add a few extra minutes to the cooking time. Make sure to check that the chicken is fully cooked. The Instant Pot will handle it well, keeping all the flavors intact. Using frozen chicken helps save time. You skip thawing the meat. This makes it a great option for busy days. Absolutely! You can make this soup dairy-free easily. Skip any cream or cheese toppings. Use avocado slices for creaminess instead. Coconut milk is a tasty alternative too. It adds a rich flavor while keeping it dairy-free. Just stir it in at the end for a creamy touch. To boost the flavor, consider these tips: - Add extra spices, like cayenne for heat. - Use fresh herbs, like cilantro or oregano. - Squeeze in more lime juice for brightness. You can also roast the veggies before adding them to the pot. This brings out their natural sweetness and adds depth to the soup's flavor. This blog post covered how to make a delicious tortilla soup. We explored the main ingredients, like chicken, veggies, and spices. Each step was detailed, from sautéing aromatics to pressure cooking. I shared tips on prepping, cooking, and customizing the recipe. There’s even a section for variations and storage. Now, you can enjoy a warm bowl of soup anytime. Whether you stick to the classic or try a new twist, this recipe will satisfy your taste buds. Happy cooking!

Instant Pot Chicken Tortilla Soup

Warm up with a bowl of Instant Pot Spicy Chicken Tortilla Soup that's bursting with bold flavors! This easy recipe brings together tender chicken, aromatic spices, and fresh veggies for a delicious meal in just 40 minutes. Perfect for cozy nights or feeding a crowd, it’s a comforting dish topped with crispy tortilla strips and creamy avocado. Click through to explore this mouthwatering recipe and make your kitchen the heart of flavor!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, finely 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 (can be frozen or canned)

Juice of 1 lime

Tortilla strips, for serving

Avocado slices, for garnish

Fresh cilantro, chopped, for garnish

Instructions
 

Sauté the Aromatics: Begin by setting your Instant Pot to the Sauté function. Once hot, add the olive oil. Incorporate the chopped onion and minced garlic, sautéing them for about 2-3 minutes or until the onion becomes translucent and fragrant.

    Brown the Chicken: Place the chicken breasts in the pot, seasoning them generously with salt and pepper. Sauté for approximately 3-4 minutes, allowing the chicken to brown lightly on both sides, enhancing its flavor.

      Add Remaining Ingredients: Add the diced red bell pepper, canned diced tomatoes (with their juices), black beans, chicken broth, chili powder, ground cumin, and smoked paprika to the pot. Stir well to combine, ensuring that the chicken is completely submerged in the liquid.

        Pressure Cook: Secure the lid onto the Instant Pot, ensuring the valve is set to the sealing position. Select the Manual or Pressure Cook setting and adjust the time to 10 minutes.

          Release the Pressure: After the cooking cycle is complete, allow for a natural pressure release for about 10 minutes. After that, perform a quick release for any remaining pressure to safely open the lid.

            Shred the Chicken: Carefully remove the chicken breasts from the pot and use two forks to shred them into bite-sized pieces. Return the shredded chicken to the soup mixture. Add the corn and squeeze in the fresh lime juice, stirring everything to blend.

              Adjust Seasoning: Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or lime juice to achieve your desired flavor.

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

                  - Presentation Tips: Ladle the soup into warm bowls, topping each serving with crispy tortilla strips, slices of creamy avocado, and a sprinkle of fresh cilantro to create a vibrant and mouthwatering finish. Enjoy this hearty and flavorful dish!