Pin
Whip up this Instant Pot Chicken Tortilla Soup in just half an hour for a tasty, filling dinner. Loaded with chicken, beans, corn and tomatoes, this satisfying soup works great for hectic evenings or when you're hosting friends to watch the game. It won't break the bank, comes together easily, and always gets thumbs up from everyone.
Our House Can't Get Enough
This soup has turned into my lifesaver on those crazy nights when I need something that tastes slow-cooked but only takes minutes to throw together. I'm crazy about how my Instant Pot works magic with basic ingredients and fills my home with wonderful Mexican food smells. And it's so flexible I can tweak it for anyone's food preferences without any trouble.
Ingredients List
- Chicken Breast: Pick boneless, skinless breast or thighs, and they can even be frozen.
- Black Beans: Drain and rinse them for extra protein and fiber boost.
- Tomatoes with Green Chiles: Creates a zesty, mildly hot foundation (something like Rotel).
- Onion: Brings richness and subtle sweetness to your soup.
- Corn: Toss in frozen or canned for a sweet crunch element.
- Chicken Broth: Forms the tasty base; go with low-sodium if you want to manage salt levels.
- Chili Powder & Cumin: Gives warmth and boosts those Mexican flavor notes.
- Garlic Salt: Or throw in fresh minced garlic for bigger flavor kick.
- Toppings: Finish with avocado, cheese, broken tortilla chips, and fresh cilantro.
Cooking Steps
- Mix Everything Together
- Throw chicken, black beans, tomatoes, corn, onion, broth, and all your spices into your Instant Pot.
- Set It To Cook
- Close the lid tight, make sure the valve's in sealing position, and run on high pressure for 30 minutes.
- Release Steam
- Let out the pressure manually, take out your chicken, and pull it apart using two forks or an electric mixer.
- Put It All Together
- Mix the shredded chicken back in, give everything a good stir, and dish up with all your favorite extras like chips, cheese, and sliced avocado.
Smart Shortcuts
After countless servings of this soup, I've learned some handy tricks. An electric mixer makes chicken shredding super fast and gives perfect results every time. I like to chop extra veggies ahead of time and stick them in the freezer so they're always ready. And don't forget those toppings they totally transform each serving into something special.
Customization Ideas
What I really love about this soup is how it changes to fit anyone's taste. Sometimes I go meatless by throwing in more beans and veggies, or I'll grab a rotisserie chicken when I'm super rushed. Friends who love heat can add more chili powder or splash in some hot sauce, while others keep things mild. It's all about making it work for you.
Storage Solutions
This soup stays good in your fridge for 3-4 days and actually tastes even better the next day. I often save single portions in the freezer for grab-and-go lunches or dinners they warm up perfectly with a quick zap in the microwave or a few minutes on the stove. Just add fresh stuff like avocado and chips right when you're about to eat.
Pin
Frequently Asked Questions About the Recipe
- → Can frozen chicken work?
- Absolutely, frozen chicken breasts can go straight into the Instant Pot. Cooking time stays at 30 minutes.
- → What toppings are good?
- Favorites include tortilla chips, shredded cheese, avocado slices, and cilantro. Kids love crunching chips on top.
- → Why quick release pressure?
- Stopping the cooking fast keeps beans and corn firm while making the chicken tender and perfectly done.
- → Kid-friendly tips?
- Kids can have fun smashing tortilla chips for their soup or picking favorite toppings to make it their own.
- → How to control spiciness?
- Chili powder and diced tomatoes with chiles add heat. Use less or sub with mild options to reduce spice.