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Throw together this tasty Instant Pot Chicken Tortilla Soup in only half an hour. It's loaded with tasty chicken, beans, corn, and tomatoes, making it perfect for crazy weeknights or when friends come over to watch the game. You won't break the bank, and everyone will ask for seconds!
Beloved Mealtime Hit
I turn to this soup whenever I'm rushed but still want something that tastes like it's been cooking forever. The Instant Pot works magic on basic ingredients, and my whole house smells amazing with those wonderful Southwest scents. I can also switch things up depending on who's eating with us that night.
Ingredients List
- Chicken Breast: Grab boneless, skinless breasts or thighs - they work great straight from the freezer too.
- Black Beans: Drain and rinse them well for extra protein and fiber.
- Tomatoes with Green Chiles: These give a zesty kick and slight heat (something like Rotel works great).
- Onion: Brings nice background flavor and natural sweetness.
- Corn: Toss in frozen or canned for sweet pops of texture.
- Chicken Broth: Forms your soup's tasty foundation; pick low-sodium if you want to control the salt.
- Chili Powder & Cumin: Creates that warm Southwest flavor profile.
- Garlic Salt: Or chop up fresh garlic if you want stronger flavor.
- Toppings: Finish with avocado chunks, cheese sprinkles, broken tortilla chips, and fresh cilantro leaves.
Simple Cooking Steps
- Combine Everything
- Dump chicken, beans, tomatoes, corn, onion, broth and all seasonings into your Instant Pot.
- Pressure Cook
- Close everything up, switch the valve to sealed position, and hit high pressure for 30 minutes.
- Release Steam
- Let the pressure out manually, take out your chicken, and pull it apart with forks or an electric mixer.
- Serve It Up
- Put the shredded chicken back in, mix everything together, and ladle into bowls with all your favorite toppings.
Handy Shortcuts
After making this countless times, I've learned some tricks. An electric mixer tears up chicken in seconds with almost no effort. I also chop extra veggies ahead of time and stick them in the freezer so they're ready whenever I need them. And those toppings aren't just pretty - they really make each serving special.
Customization Ideas
What I love most is how flexible this soup can be. Sometimes we go meatless with more beans and veggies, or I'll grab a store-bought rotisserie chicken when I'm super rushed. My husband loads his bowl with extra chili powder while the kids keep theirs mild. You can totally make it work for anyone at your table.
Storage Solutions
You can keep this in your fridge for about 4 days, and it actually tastes even better the next day. I always freeze single portions for quick meals later on - they warm up great in the microwave or in a pot on the stove. Just don't add those fresh toppings like avocado until you're ready to eat.
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Frequently Asked Questions
- → Can frozen chicken go in?
- Totally! Place frozen chicken breasts in the Instant Pot, and it's still done in 30 minutes.
- → What toppings taste best?
- Tried-and-true options include shredded cheese, tortilla chips, avocado, and cilantro. Let kids have fun adding their own chips!
- → Why do a quick release?
- Quick release stops the cooking right away. It keeps the beans and corn firm and the chicken just right.
- → How can kids enjoy this more?
- Turn it into a fun meal by letting them crush tortilla chips for topping or pick their fave garnishes.
- → Can the spice level change?
- The heat comes from chili powder and tomatoes with green chilies, so tweak those to make it milder or spicier.