Spicy Instant Pot Chicken Tortilla Soup

$- 1.5 lbs boneless, skinless chicken breasts - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 red bell pepper, finely 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, roughly chopped - Crispy tortilla strips - 1 ripe avocado, sliced - Lime wedges If you don’t have chicken breasts, use thighs. They stay juicy and tender. You can swap black beans for pinto beans or chickpeas. Both work well. If you want a milder soup, leave out the chili powder. Use bell peppers instead. For a fresh twist, try adding lime juice or fresh herbs like parsley. If you want to skip the broth, water works too. Just add more spices for flavor. {{ingredient_image_2}} First, get your Instant Pot ready. Press the Sauté button. When it shows "Hot," add 2 tablespoons of olive oil. Let it heat for a moment. This step is key to building flavor. Next, add 1 medium diced onion and 1 finely diced red bell pepper. Sauté for about 3 to 4 minutes. Stir occasionally until they soften. Then, add 3 minced garlic cloves. Cook for another minute. You want the garlic to smell great and turn golden. Now, it’s time for the chicken. Place 1.5 lbs of boneless, skinless chicken breasts in the pot. Sprinkle in 2 teaspoons of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, and some salt and pepper. Stir well to coat the chicken and veggies in those spices. Pour in 1 can of diced tomatoes with green chilies, 1 can of black beans (drained and rinsed), 1 cup of corn, and 4 cups of chicken broth. Mix everything together. Now, secure the lid. Set the steam release valve to sealing. Choose the Manual or Pressure Cook setting, and set the timer for 10 minutes. When the timer goes off, let the pressure release naturally for 10 minutes. After that, carefully turn the valve to venting to release any remaining pressure. Remove the lid. Take the chicken out and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the chicken to the pot and stir well. Ladle the warm soup into bowls. Top each bowl with crispy tortilla strips, a handful of fresh cilantro, and slices of avocado. Squeeze some fresh lime juice over the top to brighten the flavors. Enjoy your spicy chicken tortilla soup! To boost flavor, always start with fresh ingredients. Fresh onions, peppers, and garlic make a big difference. Sauté them well to release their natural sweetness. Add spices like cumin and smoked paprika early. This helps their flavors bloom. Don't forget to use good-quality chicken broth. It adds depth and richness. Garnish your soup with fresh cilantro and lime. This adds brightness and freshness to every bowl. If you want a milder soup, use less chili powder. You can leave out the diced tomatoes with green chilies too. For a spicier kick, add jalapeños or more chili powder. Taste as you go. This way, you can find the perfect spice level for your family. Remember, you can always add more heat, but it’s hard to take it away! To make your soup creamy, add a splash of heavy cream or coconut milk. Stir it in just before serving. You can also blend some of the soup with an immersion blender. This will give it a smooth texture. Another option is to top it with sour cream or Greek yogurt. These toppings add creaminess and a nice tang. Pro Tips Perfectly Shredded Chicken: For the best texture, let the chicken cool for a few minutes before shredding. This makes it easier to handle and prevents it from becoming too stringy. Customize the Heat: Adjust the spice level by adding more chili powder or diced jalapeños if you prefer a spicier soup. You can also offer sliced jalapeños as a garnish for guests to add to their bowls. Fresh Ingredients Matter: Using fresh herbs and high-quality broth can significantly enhance the flavor of your soup. Consider homemade chicken broth for a richer taste. Make-Ahead Tips: This soup stores well in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just be sure to add the crispy tortilla strips fresh when serving. {{image_4}} If you want a meat-free soup, swap the chicken for beans. Use extra black beans or add pinto beans. You can also use tofu for protein and texture. Just be sure to press and cube the tofu before adding. This will give you a hearty soup that is still packed with flavor. You can boost the nutrition by adding more veggies. Consider carrots, zucchini, or spinach. Dice them small so they cook well in the Instant Pot. Add them when you combine the broth and beans. This way, they will cook evenly and soak up all the spices. Want more heat? Add fresh jalapeños or serrano peppers. Dice them finely and sauté them with the onions. You can also include a dash of cayenne pepper or hot sauce if you like. Just keep tasting as you go to find the right level of spice for you. To keep your chicken tortilla soup fresh, let it cool first. Once cool, use an airtight container to store the soup. This helps prevent spills and keeps it tasty. You can store it in the fridge for up to three days. If you want to save it longer, freezing is a great option. When you're ready to enjoy the soup again, heat it on the stove or in the microwave. If using the stove, pour the soup into a pot and heat it over medium heat. Stir often until hot. For the microwave, place the soup in a microwave-safe bowl and heat for one to two minutes. Stir, then check the temperature. Make sure it is hot throughout before serving. To freeze your chicken tortilla soup, use freezer-safe containers or zip-top bags. If using bags, lay them flat in the freezer for easy storage. The soup will be good for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. This way, you can enjoy a warm bowl of soup anytime! Yes, you can use frozen chicken. Just add a few extra minutes to the cook time. This method keeps the chicken moist and tender. When using frozen chicken, ensure to place it in the pot without thawing. To reduce the spice, use mild diced tomatoes without green chilies. You can also cut back on chili powder and smoked paprika. Adding more corn or a dollop of sour cream helps balance the heat too. This soup pairs well with various sides. Here are some ideas: - Warm tortilla chips - Mexican rice - Fresh salad - Creamy guacamole - Sliced jalapeños for those who want extra spice Yes, you can adapt this for a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Sauté the veggies and spices in a pan first for better flavor. Add everything else to the slow cooker, and enjoy the slow-cooked goodness! In this article, we explored making Instant Pot Chicken Tortilla Soup. We covered key ingredients and optional toppings for a great flavor. We shared easy steps to prepare the soup and tips to enhance its taste. You can even find variations to suit your needs, plus storage tips for leftovers. Keep these ideas in mind for your next meal. Enjoy a warm bowl and make it your own. Your kitchen will love this recipe as much as you do!$

Spicy Instant Pot Chicken Tortilla Soup

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

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 6

Calories 300 kcal

Ingredients

1.5 lbs boneless, skinless chicken breasts
1 medium onion, finely diced
3 cloves garlic, minced
1 red bell pepper finely 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, roughly chopped
for serving crispy tortilla strips
1 ripe avocado, sliced
for serving lime wedges

Instructions

Prepare the Instant Pot: Begin by pressing the Sauté button on the Instant Pot. Once the indicator says Hot, pour in the olive oil and allow it to heat up for a moment.
Sauté the Vegetables: Introduce the finely diced onion and red bell pepper to the pot. Sauté the mixture for about 3-4 minutes, stirring occasionally, until they soften and become aromatic. Then, add the minced garlic and cook for an additional minute, stirring frequently until the garlic is fragrant and golden.
Add Chicken and Spices: Add the boneless chicken breasts directly into the pot. Sprinkle with ground cumin, chili powder, smoked paprika, salt, and pepper. Stir well to coat the vegetables and chicken with the spices.
Combine the Ingredients: Pour in the can of diced tomatoes with their juices, the rinsed black beans, corn, and the chicken broth. Stir everything together thoroughly to ensure all ingredients are well mixed.
Pressure Cook: Secure the lid of the Instant Pot, ensuring the steam release valve is set to sealing. Select the Manual or Pressure Cook setting and set the cooking timer for 10 minutes.
Natural Release: After the cooking cycle is done, allow the pressure to release naturally for 10 minutes. Carefully turn the valve to venting to release any remaining pressure before opening the lid.
Shred the Chicken: Once the lid is removed, take out the chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir it in well with the soup.
Serve: Ladle the warm, spicy chicken tortilla soup into bowls. Top each serving with crispy tortilla strips, a generous handful of fresh cilantro, slices of avocado, and a squeeze of fresh lime juice to brighten the flavors.

Notes

Serve the soup in vibrant, colorful bowls, accentuated with a lime wedge on the side and a handful of crunchy tortilla strips sprinkled on top. A sprinkling of fresh cilantro will not only enhance the visual appeal but also add a refreshing flavor!

Keyword chicken, instant pot, soup, tortilla