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- 1 lb boneless, skinless chicken breasts - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 small onion, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 tablespoon taco seasoning - 1 tablespoon olive oil - Salt and pepper to taste These ingredients form the heart of the soup. The chicken gives it protein and a hearty bite. Diced tomatoes with green chilies add a nice kick. Black beans provide fiber. Corn adds sweetness and texture. Onion and garlic build a strong base of flavor. Chicken broth brings it all together into a warm, comforting soup. - Tortilla strips for garnish - Fresh cilantro, chopped, for garnish - Avocado, diced, for garnish - Lime wedges for serving Garnishes make the soup even better. Tortilla strips add crunch. Chopped cilantro gives a fresh taste. Diced avocado adds creaminess. A squeeze of lime juice brightens every bite. Feel free to get creative with your toppings! If you don’t have chicken, try using turkey or tofu. For a vegetarian option, skip the meat and use vegetable broth. You can swap black beans for pinto beans or kidney beans. Fresh corn can be replaced with canned corn if needed. Adjust seasonings based on what you have. Cooking is all about making it work for you! Start by turning the Instant Pot to the 'Sauté' setting. Add one tablespoon of olive oil. When the oil is hot, toss in one small diced onion. Stir the onion until it turns soft and clear, about 3 to 4 minutes. Then, add three minced garlic cloves. Cook for another 30 seconds, letting the smell fill your kitchen. Next, season one pound of boneless, skinless chicken breasts. Use salt, pepper, and one tablespoon of taco seasoning. Place the chicken in the pot and brown it for about 2 to 3 minutes on each side. This step gives your soup a deeper flavor. Now, gather the remaining ingredients. Pour in one can of diced tomatoes with green chilies. Add one can of black beans that you rinsed and drained. Include one cup of corn kernels, fresh or frozen, and four cups of chicken broth. Stir everything together until well mixed. Close the Instant Pot lid tightly. Make sure the pressure valve is set to sealing. Select 'Manual' or 'Pressure Cook' and set the timer for 10 minutes. The pot will take a few minutes to build pressure before cooking starts. When the cooking time is up, perform a quick release of the pressure. Open the lid carefully. Use two forks to shred the chicken right in the pot. Stir everything well. Adjust the taste with more salt and pepper if needed. Ladle the soup into bowls. Top each serving with tortilla strips, chopped cilantro, and diced avocado. Squeeze fresh lime juice over the soup for a bright finish. Enjoy your warm and tasty chicken tortilla soup! To boost flavor, start with fresh herbs. Cilantro adds a bright taste. Use good chicken broth, as it sets the soup's base. Toast taco seasoning in the pot before adding other ingredients. This step wakes up the spices. You can also add a squeeze of lime for a fresh twist. One common mistake is overcooking the chicken. Set the timer for 10 minutes and let the pot do its job. Do not skip the sauté step. It builds flavor right from the start. Lastly, remember to adjust the seasoning after cooking. Taste the soup and add more salt or pepper if needed. Start with mild taco seasoning if you prefer less heat. You can always add more later. To make the soup thicker, mash some black beans in the pot. This adds creaminess without extra calories. For a thinner soup, add more chicken broth until you reach your desired texture. {{image_2}} You can easily switch to a vegetarian or vegan version. For this, I recommend using vegetable broth instead of chicken broth. Replace the chicken with extra beans or lentils for protein. You can use mushrooms for a meaty texture. Add more veggies like zucchini or bell peppers. This way, you keep the soup hearty and tasty. If you love spice, add jalapeños or serrano peppers. You can toss in a few chopped peppers when you sauté the onion. For even more heat, use spicy taco seasoning. You could also add a splash of hot sauce before serving. This brings a nice kick and makes your soup exciting. Boost the soup’s nutrition by adding kale or spinach. Toss in a cup during the last few minutes of cooking. You can also add quinoa or brown rice for fiber. These grains will make the soup more filling. If you want, sprinkle in some chia seeds after cooking for added omega-3s. These small changes make your soup not just yummy, but also good for you. Once you finish your meal, let the soup cool. I like using airtight containers for storage. This keeps the flavor and freshness intact. Store it in the fridge for up to three days. If you see any mold or bad smell, throw it away. Always check before you eat. When you're ready to enjoy the leftovers, heat them in the microwave or on the stove. If you choose the microwave, use a microwave-safe bowl. Heat it for 1-2 minutes, stirring halfway through. On the stove, pour it into a pot over medium heat. Stir often until it's hot. You might want to add a splash of broth or water to loosen it up. Freezing is a great option if you want to save some soup for later. Pour the cooled soup into freezer bags. Make sure to leave some space at the top for expansion. Seal the bags tightly and label them with the date. You can freeze it for up to three months. When you want to eat it, thaw it in the fridge overnight. Then, reheat it as mentioned above. Enjoy your tasty meal anytime! You can use cooked beans or tofu. Both options add protein and flavor. If you want a meaty taste, try shredded beef or pork. Just adjust the cooking time based on what you use. Yes, you can! Brown the chicken and onion in a pan first. Then, add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The flavors will still shine! To thicken the soup, you have a few options. You can blend part of the soup with an immersion blender. Another option is to add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water. Stir it in and let it cook for a few minutes. Toppings can really elevate your soup! I love using tortilla strips for crunch. Fresh cilantro adds a nice flavor. Diced avocado gives creaminess, and lime juice adds brightness. You can also add cheese or sour cream for extra richness. Cooking chicken in the Instant Pot takes about 10 minutes under pressure. Make sure to allow time for the pot to build pressure. You can have tender, juicy chicken in no time! This blog post covered everything you need for making tasty Instant Pot Chicken Tortilla Soup. We looked at key ingredients, step-by-step cooking, and tips for great flavor. I shared variations for different diets and storage tips for easy meal prep. In the end, this soup is versatile and easy. You can enjoy it your way. So grab your Instant Pot, and start cooking!

Instant Pot Chicken Tortilla Soup

Warm up your day with this flavorful Fiesta Chicken Tortilla Soup! This easy Instant Pot recipe combines juicy chicken, black beans, and zesty tomatoes for a delicious meal in just 30 minutes. Garnish with fresh avocado, cilantro, and crispy tortilla strips for the perfect finishing touch. Ready to dive into this tasty bowl of goodness? Click to explore the full recipe and enjoy a fiesta in your kitchen!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (14.5 oz) diced tomatoes with green chilies

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 small onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 tablespoon taco seasoning

1 tablespoon olive oil

Salt and pepper to taste

Tortilla strips for garnish

Fresh cilantro, chopped, for garnish

Avocado, diced, for garnish

Lime wedges for serving

Instructions
 

Sauté the Base: Turn the Instant Pot to the 'Sauté' setting and heat olive oil. Add the diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sauté for another 30 seconds.

    Add Chicken and Spices: Season the chicken breasts with salt, pepper, and taco seasoning. Add the chicken to the pot and cook for 2-3 minutes, browning it on both sides.

      Combine Remaining Ingredients: Pour in the diced tomatoes with green chilies, black beans, corn, and chicken broth. Stir well to combine.

        Cook Under Pressure: Close the Instant Pot lid, making sure the pressure valve is set to sealing. Select 'Manual' or 'Pressure Cook' and set the timer for 10 minutes.

          Release Pressure: Once cooking is complete, carefully perform a quick release of the pressure. Open the lid and shred the chicken inside the pot using two forks.

            Final Touches: Stir everything well and adjust seasoning with more salt and pepper if needed.

              Serve: Ladle the soup into bowls and top with tortilla strips, chopped cilantro, and diced avocado. Squeeze fresh lime juice over the soup before enjoying.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 6 servings