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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, drained and rinsed - 1 cup corn (frozen or fresh) - 1 medium onion, diced - 3 cloves garlic, minced - 1 jalapeño, diced (seeds removed for less heat) - 4 cups low-sodium chicken broth - 1 tablespoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - Juice of 1 lime Chicken is the star of this soup. It gives a nice protein boost. You can use boneless, skinless chicken breasts for ease. They cook quickly and shred well. The diced tomatoes with green chilies add a great kick and some color. Black beans give fiber and a creamy texture. Corn adds sweetness and a pop of color. Onions, garlic, and jalapeño bring depth to the flavor. The chicken broth makes the base rich and savory. Chili powder and cumin round out the spices, making every bite exciting. Don't forget to add salt and pepper for balance. Finally, lime juice adds brightness. - 1 cup tortilla chips, crushed (for garnish) - Fresh cilantro, chopped (for garnish) - Slices of avocado (for serving) Toppings elevate this dish. Crushed tortilla chips add crunch. They contrast nicely with the soup's warmth. Fresh cilantro brings a burst of fresh flavor. It also adds a lovely green color. Slices of avocado provide creaminess and richness. They make the dish feel more special. Together, these toppings create a beautiful presentation and enhance the taste. You’ll want to dig in right away! {{ingredient_image_1}} Start by setting your Instant Pot to the sauté function. Add a splash of olive oil. Once the oil heats up, toss in the diced onion and jalapeño. Sauté them for about 3-4 minutes until they soften. This step brings out their sweet and spicy notes. Next, stir in the minced garlic. Cook it for one more minute, just enough to release its fragrant aroma. This blend of onions, jalapeño, and garlic forms a solid flavor base for your soup. Now it’s time to layer in the chicken and vegetables. Place the boneless chicken breasts directly into the pot. After that, add the diced tomatoes, black beans, and corn. Pour in the low-sodium chicken broth. Then, sprinkle the chili powder and cumin on top. Don’t forget to season with salt and pepper, too. This mix of ingredients will create a rich and hearty broth. Close the Instant Pot lid securely. Set the valve to seal. Select the Pressure Cook setting and cook on high pressure for 10 minutes. This quick cook time ensures the chicken stays juicy and tender. Once the cooking time is done, let the pot naturally release pressure for 10 minutes. After that, carefully switch the valve to vent to release the remaining pressure. Remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces. This technique makes it easy to break apart the meat. Once shredded, return the chicken back to the soup. This step ensures every bowl is packed with tender chicken, making each spoonful delightful. To finish the soup, stir in the juice of one lime. This adds a bright and zesty flavor that brightens the dish. Taste your soup and adjust the seasoning if needed. Serve the soup hot, topped with crushed tortilla chips, fresh cilantro, and slices of avocado. These toppings give the soup a wonderful crunch and creaminess. Enjoy your flavorful delight! How can you adjust spice levels in your chicken tortilla soup? Start with the jalapeño. If you like it mild, remove the seeds. For more heat, keep them in. You can also add hot sauce later for more kick. Fresh herbs can brighten your soup. Adding cilantro at the end gives it a fresh taste. You can also try adding fresh lime zest for extra zing. This small change makes a big difference. How do you achieve the perfect thickness for your soup? If your soup is too thin, you can add more corn or black beans. You can also mash some beans against the pot to thicken it. If it's too thick, add more chicken broth. Just a little at a time will help. Stir well after each addition to check the texture. What can you pair with this soup? I love to serve it with a side of crusty bread. You can also add a simple salad for a fresh touch. For presentation, use a large bowl. Top the soup with crushed tortilla chips, cilantro, and avocado slices. It looks great and tastes even better! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your soup, giving it a vibrant taste. Customize the Heat: Adjust the amount of jalapeño or add a dash of hot sauce to suit your preference for spice. Shred Chicken Efficiently: Use two forks or a hand mixer on low speed to quickly shred the chicken after cooking. Add Extra Toppings: Experiment with toppings like cheese, sour cream, or diced red onion for added flavor and texture. {{image_2}} You can switch up the chicken in this soup. Try turkey or beef for new flavors. If you prefer seafood, shrimp works great too. Each protein will give the soup a unique taste. Adding more vegetables is another fun option. Toss in diced bell peppers or zucchini. Spinach or kale can add color and nutrients. Get creative and see what you like best! For gluten-free options, make sure your broth is gluten-free. Use gluten-free tortilla chips for topping. This way, everyone can enjoy the soup without worry. If you want a vegan version, swap the chicken for chickpeas or tofu. Use vegetable broth instead of chicken broth. You can leave out the lime juice or use a splash of vinegar for tang. Enjoy your tasty vegan twist! Store your leftover soup in an airtight container. This keeps it fresh. Try to cool it to room temperature first. Then, put it in the fridge. The soup stays good for about 3 to 4 days. When you want to eat it again, reheat it on the stove. Pour some soup into a pot. Heat it over medium heat until hot. Stir it often to avoid burning. You can also use the microwave. Heat it in a microwave-safe bowl. Cover it with a lid or a plate. Heat in short bursts, stirring in between. This helps it heat evenly. To freeze your soup, let it cool completely. Use freezer-safe containers or bags. Leave some space at the top. This is for expansion when it freezes. You can freeze it for up to 3 months. When you're ready to eat, take it out of the freezer. Thaw it in the fridge overnight. If you're in a hurry, you can use the microwave. Once thawed, reheat it like before. Enjoy your tasty soup whenever you want! You can make chicken tortilla soup on the stove. Start by sautéing onions and jalapeños in a pot. Add garlic and cook until fragrant. Then, add chicken breasts, tomatoes, black beans, corn, broth, and spices. Simmer on low heat for 30-40 minutes. Shred the chicken and stir it back into the soup. This method takes a bit longer but still delivers great flavor. Yes, you can use frozen chicken. Just adjust the cooking time. Cook the soup for about 15 minutes instead of 10. The chicken will still cook through. Make sure to check the internal temperature to ensure it reaches 165°F. If you don’t have black beans, use pinto beans or kidney beans. They will still add nice texture and flavor. You can also skip beans and add more corn if you prefer a lighter soup. Tortilla soup lasts about 3-4 days in the fridge. Store it in an airtight container. To reheat, warm it on the stove or in the microwave. If you add fresh toppings, do so just before serving to keep them crisp. This blog post covered how to make chicken tortilla soup in an Instant Pot. We discussed the main ingredients like chicken and vegetables, plus tasty toppings. I shared step-by-step instructions from prep to serving. Tips included how to adjust spice levels and consistency. Finally, variations and storage tips offered more options. Enjoy making this soup your own. It’s versatile and easy, perfect for any meal. Now, get cooking and savor every bite!

Instant Pot Zesty Chicken Tortilla Soup

A flavorful and spicy chicken tortilla soup made easily in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (frozen or fresh)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño diced (seeds removed for less heat)
  • 4 cups low-sodium chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 lime Juice of
  • 1 cup tortilla chips, crushed (for garnish)
  • to taste Fresh cilantro, chopped (for garnish)
  • to taste Slices of avocado (for serving)

Instructions
 

  • Begin by setting the Instant Pot to the sauté function. Add a splash of olive oil and sauté the diced onion and jalapeño until softened, about 3-4 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the chicken breasts to the pot, followed by the diced tomatoes (with their juice), black beans, corn, chicken broth, chili powder, cumin, salt, and pepper.
  • Close the Instant Pot lid securely and set the valve to seal. Select the Pressure Cook setting and cook on high pressure for 10 minutes.
  • Once the cooking time is completed, allow for a natural release for 10 minutes, then carefully switch the valve to vent for the remaining pressure to escape.
  • Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back to the soup.
  • Stir in the lime juice for brightness and additional seasoning if needed.
  • Serve the soup hot, topped with crushed tortilla chips, fresh cilantro, and slices of avocado.

Notes

Adjust the heat by adding or removing jalapeño seeds.
Keyword chicken, Instant Pot, soup, tortilla