This flavorful chicken tortilla soup is a perfect balance of spices, veggies, and tender chicken, all made effortlessly in the Instant Pot. A warm and comforting dish for any day of the week!
Why You Will Love This Recipe
This Instant Pot Chicken Tortilla Soup is not only quick and easy to prepare, but it also bursts with flavor and nutrition. The combination of spices, fresh ingredients, and tender chicken creates a delightful harmony that will warm your soul. Plus, the Instant Pot makes the cooking process a breeze, allowing you to enjoy a hearty meal in no time. Whether you’re looking for a cozy dinner or a dish to impress your guests, this soup is sure to become a favorite in your household.
Introduction
As the temperatures drop and the days grow shorter, there’s nothing quite like a warm bowl of soup to bring comfort and satisfaction. This Instant Pot Chicken Tortilla Soup is a delightful blend of zesty flavors, tender chicken, and vibrant vegetables, all cooked to perfection in a fraction of the time it would take using traditional methods. With its rich taste and hearty consistency, this soup is perfect for busy weeknights or a cozy weekend meal. The Instant Pot not only speeds up the cooking process but also infuses the ingredients with a depth of flavor that will leave your taste buds dancing.
Let’s dive into the ingredients and preparation steps that will lead you to a deliciously satisfying bowl of chicken tortilla soup!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2-3 celery stalks, diced
- 2 large garlic cloves, finely chopped
- ½ small jalapeño, finely chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon mild chili powder
- 1 teaspoon dried oregano
- 1 can (14 oz / 400 g) crushed tomatoes
- ½ cup (100 ml) salsa verde
- ½ cup (50 g) sweetcorn (fresh or frozen)
- 1 can (14 oz / 400 g) black beans, drained and rinsed
- 2 chicken breasts (about ¾ lb or 350 g)
- 4 cups (1 liter) chicken stock
- Juice of half a lime
- A handful of fresh cilantro (coriander), for garnishing
- Tortilla strips or chips to serve
Preparation:
Step 1: Set the Instant Pot to “Sauté” mode. Add the olive oil, diced onion, and celery. Sauté for about 2-3 minutes, stirring occasionally, until the vegetables begin to soften.
Step 2: Add the finely chopped garlic and jalapeño to the pot. Cook for an additional minute, allowing the garlic to become fragrant.
Step 3: Stir in the ground cumin, mild chili powder, and dried oregano. Toasting the spices briefly will enhance their flavors.
Step 4: Now, add the crushed tomatoes, salsa verde, sweetcorn, and black beans. Stir everything together until well combined.
Step 5: Place the chicken breasts on top of the mixture and pour in the chicken stock. Secure the lid on the Instant Pot, turn the valve to “Sealing,” and set it to “Pressure Cooking” for 15 minutes.
Once the cooking time is complete, carefully release the pressure. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup. Stir in the lime juice and chopped fresh cilantro, adjusting the seasoning to your taste. Serve hot, garnished with tortilla strips or chips for that perfect crunch!
Serving Suggestions:
This Chicken Tortilla Soup is best served hot, garnished with crispy tortilla strips or chips. You can also add toppings such as sliced avocado, shredded cheese, sour cream, or additional fresh cilantro for a delightful finishing touch. Pair it with a side of warm cornbread or a fresh salad for a complete meal.
Tips:
- Customize Your Spice Level: Adjust the amount of jalapeño based on your heat preference. You can also add a dash of hot sauce for an extra kick.
- Make It Ahead: This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Just be sure to add the tortilla strips fresh when serving.
- Use Rotisserie Chicken: For an even quicker meal, you can substitute cooked, shredded rotisserie chicken in place of raw chicken breasts. Just add it in after the pressure cooking step.
- Add More Veggies: Feel free to include additional vegetables such as bell peppers, zucchini, or spinach for added nutrition and flavor.
- Experiment with Toppings: Get creative with your toppings! Crumbled queso fresco, diced red onions, or a squeeze of fresh lime can elevate the dish even further.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Nutritional Information:
- Calories: Approximately 300 per serving
- Protein: 25g
- Sodium: 600mg
Conclusion
This Instant Pot Chicken Tortilla Soup is a delightful dish that brings warmth and comfort to any table. Not only is it easy to prepare, but it also offers a wonderful balance of flavors and textures that will satisfy even the pickiest eaters. With its nutritious ingredients and customizable options, this soup is perfect for family dinners, gatherings, or meal prep for the week ahead.
So grab your Instant Pot and get ready to enjoy a hearty bowl of this delicious chicken tortilla soup that will surely become a staple in your recipe repertoire!
Questions and Answers about this Recipe
- Can I use frozen chicken breasts in this recipe?
Yes, you can use frozen chicken breasts! Just increase the pressure cooking time to 20 minutes to ensure they cook through properly. - Is there a vegetarian option for this soup?
Absolutely! You can replace the chicken with extra beans or lentils and use vegetable broth instead of chicken stock for a delicious vegetarian version. - What can I substitute for black beans?
If you don’t have black beans, you can use pinto beans, kidney beans, or even chickpeas as an alternative. - Can I make this soup in advance?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just add the tortilla strips fresh when serving. - What are some good side dishes to serve with this soup?
This soup pairs well with cornbread, a fresh garden salad, or even a side of guacamole and chips for a complete meal experience.