Description
Hearty Mexican-inspired Instant Pot Chicken Tortilla Soup delivers bold southwestern flavors in mere minutes. Quick comfort blends tender chicken, zesty spices, and crisp toppings, inviting you to savor a bowl of pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 2 boneless, skinless chicken breasts
- 4 cups (1 liter) chicken broth
- 1 can (15 ounces/425 grams) black beans, drained and rinsed
- 1 can (15 ounces/425 grams) diced tomatoes
- 1 can (15 ounces/425 grams) corn kernels, drained
Vegetable Base:
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (4 ounces/113 grams) chopped green chilies
Seasonings and Garnishes:
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Tortilla strips, for serving
Optional Toppings:
- Avocado
- Shredded cheese
- Sour cream
- Jalapeños
Instructions
- Activate the Instant Pot’s sauté mode and warm olive oil, then gently sizzle chopped onion and garlic for 2-3 minutes until they become translucent and fragrant.
- Sprinkle cumin, chili powder, and paprika into the pot, stirring for one minute to awaken the spices’ robust aromatics.
- Pour chicken broth, diced tomatoes, green chilies, black beans, and corn into the pot, mixing thoroughly to create a harmonious base.
- Nestle whole chicken breasts into the liquid mixture, seasoning generously with salt and pepper for enhanced flavor.
- Lock the Instant Pot lid securely and program to high pressure for precisely 12 minutes, allowing ingredients to meld together.
- After cooking completes, permit natural pressure release for 10 minutes, then carefully perform a quick release to prevent overcooking.
- Extract chicken breasts and use two forks to shred meat into tender, bite-sized pieces, then return shredded chicken back into the soup.
- Brighten the soup’s flavor profile by stirring in fresh lime juice and chopped cilantro, which will add a zesty, herbaceous note.
- Ladle steaming soup into bowls and embellish with crispy tortilla strips and optional garnishes like creamy avocado, melted cheese, tangy sour cream, or spicy jalapeño slices.
Notes
- Customize spice levels by adjusting chili powder and adding hot sauce for heat lovers or reducing for milder palates.
- Swap chicken with plant-based protein like tofu or jackfruit for vegetarian version, ensuring similar cooking times and seasoning.
- Freeze leftover soup in airtight containers for up to 3 months, allowing quick meal prep on busy days without compromising flavor quality.
- Enhance nutritional profile by adding quinoa or extra vegetables like zucchini or bell peppers during cooking for more diverse textures and nutrients.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg