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Instant Pot Chicken Tortilla Soup is a quick, flavorful dinner that comes together in just 30 minutes. Packed with chicken, beans, corn, and tomatoes, this hearty soup is perfect for busy weeknights or game-day gatherings. It's budget-friendly, easy to make, and a guaranteed crowd-pleaser.
A Family Favorite
This soup has become my go-to recipe on busy nights when I want something that tastes like it's been simmering all day but takes just minutes to prepare. I love how the Instant Pot transforms simple ingredients into such a flavorful meal and the way my kitchen fills with those amazing Tex-Mex aromas. Plus it's so versatile I can easily adapt it for any dietary preferences.
What You'll Need
- Chicken Breast: Use skinless, boneless chicken breast or thighs, even frozen ones.
- Black Beans: Rinsed and drained for added protein and fiber.
- Tomatoes with Green Chiles: Provides a tangy, slightly spicy base (like Rotel).
- Onion: Adds depth and sweetness to the soup.
- Corn: Use frozen or canned corn for a sweet, crunchy addition.
- Chicken Broth: Acts as the flavorful base; low-sodium preferred for control over saltiness.
- Chili Powder & Cumin: Adds warmth and enhances the Tex-Mex flavors.
- Garlic Salt: Or use fresh minced garlic for a stronger aroma.
- Toppings: Avocado, shredded cheese, crushed tortilla chips, and fresh cilantro for garnish.
Let's Make It Together
- Add Ingredients
- Place chicken, black beans, tomatoes, corn, onion, broth, and spices into the Instant Pot.
- Cook Under Pressure
- Seal the lid, set the valve to sealing, and cook on high pressure for 30 minutes.
- Quick Release
- Manually release the pressure, remove the chicken, and shred using two forks or a hand mixer.
- Finish and Serve
- Return shredded chicken to the pot, stir, and serve with your favorite toppings like tortilla chips, cheese, and avocado.
My Best Tips
Through many bowls of this soup I've discovered some helpful tricks. Using a hand mixer to shred the chicken saves so much time and gives you perfect shreds every time. I love prepping extra vegetables and freezing them so I always have them ready to go. And don't skip the toppings they really make each bowl special.
Making It Your Own
The best part about this soup is how easily it adapts to different tastes and diets. Sometimes I'll make it vegetarian by adding extra beans and vegetables or use rotisserie chicken when I'm really short on time. My spice-loving friends add extra chili powder or hot sauce while others keep it mild. It's really all about making it your own.
Keeping It Fresh
This soup keeps beautifully in the fridge for 3-4 days and the flavors just get better over time. I often freeze individual portions for quick lunches or dinners later they reheat perfectly with just a few minutes in the microwave or on the stovetop. Just remember to add fresh toppings like avocado and tortilla chips right before serving.
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Frequently Asked Questions
- → Can I use frozen chicken?
- Yes, you can use frozen chicken breasts directly in the Instant Pot. The cooking time remains the same at 30 minutes.
- → What toppings work best?
- Popular toppings include tortilla strips, shredded cheese, fresh cilantro, and avocado. Let kids crush the tortilla chips for a fun interactive meal.
- → Why do a quick release?
- Quick release is used to prevent overcooking the ingredients. It helps maintain the texture of the beans and corn while ensuring the chicken is perfectly cooked.
- → How can I make this kid-friendly?
- Let kids participate by crushing their own tortilla chips for topping. They can also choose their own toppings to make it more enjoyable.
- → Can I adjust the spiciness?
- The spice level comes from the chili powder and diced tomatoes with green chilies. Adjust these ingredients to control the heat level.