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- 1 lb boneless, skinless chicken breasts - 1 can (14.5 oz) diced tomatoes with green chilies - 4 cups chicken broth (low sodium) - 1 cup corn kernels (fresh or frozen) - 1 can (15 oz) black beans, rinsed and drained - 1 medium onion, diced - 2 cloves garlic, minced - 1-2 jalapeños, finely chopped (adjust to taste) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil - Juice of 1 lime - Corn tortillas, cut into strips - Avocado - Cilantro - Cheese - Sour cream - Lime wedges Each ingredient plays a key role in the flavor of the soup. The chicken gives it heartiness, while the tomatoes add a nice tang. I love using chicken broth for deep flavor. Corn and black beans bring sweetness and texture. The spices, especially cumin and smoked paprika, add warmth. Adjust the jalapeños to control the heat. For toppings, I recommend crispy tortilla strips for crunch. Fresh avocado and cilantro brighten the dish. A squeeze of lime adds a zesty finish. You can mix and match toppings based on what you enjoy. {{ingredient_image_1}} Using the Sauté Function First, select the Sauté function on your Instant Pot. Add 1 tablespoon of olive oil. Once the oil is hot, add 1 medium diced onion. Sauté for 3-4 minutes until the onion turns soft and clear. Next, add 2 cloves of minced garlic and 1-2 finely chopped jalapeños. Cook for 1 more minute to release their flavors. Adding Ingredients in Order Now, season 1 pound of boneless, skinless chicken breasts with salt, pepper, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Place the chicken into the pot. Pour in 1 can of diced tomatoes with green chilies and 4 cups of low-sodium chicken broth. Add 1 cup of corn and 1 can of rinsed black beans. Stir everything well to mix. Sealing and Cooking Close the Instant Pot lid tightly. Make sure the valve is set to sealing. Cook on Manual or Pressure Cook for 10 minutes. After cooking, wait for 10 minutes for a natural release. Then, release any remaining pressure quickly. Be careful when opening the lid. Shredding the Chicken Remove the cooked chicken from the pot. Use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the pot to mix with the soup. Adjusting Flavor and Serving Now, stir the juice of 1 lime into the soup. Taste it and adjust the seasoning with more salt and pepper if needed. Serve the hot soup in bowls. Preparing Tortilla Strips For the tortilla strips, cut corn tortillas into strips. You can fry them in a bit of olive oil until crispy. Alternatively, bake them in the oven at 400°F for about 10 minutes. This makes them golden and crunchy. Top the soup with your crispy strips and any optional toppings you like, such as avocado, cheese, or fresh cilantro. Adjusting Spice Levels You can change the heat of your soup. Start with one jalapeño. If you like it hotter, add more. Taste the soup before serving. This way, you can find the right spice for you. Enhancing with Fresh Ingredients Fresh herbs make a big difference. Add fresh cilantro just before serving. You can also add diced avocado for creaminess. A squeeze of lime juice adds brightness. Fresh toppings enhance the whole dish. Making it Creamier To make your soup creamier, stir in a bit of sour cream or Greek yogurt. This adds rich flavor and texture. You can also blend a portion of the soup for a smooth finish. Thickening the Soup If your soup is too thin, you can thicken it. Add crushed tortilla chips and stir. They soak up liquid and add flavor. Another option is to blend part of the soup, then mix it back in. Checking Chicken Doneness Always check the chicken’s doneness. Use a meat thermometer; it should read 165°F. If not, cook for a few more minutes. Shredding the chicken helps mix it well with the broth. Adjusting Broth Amount You can change how much broth you use. For a thicker soup, use less broth. For a lighter soup, add more. Just remember to taste as you adjust. This ensures your soup stays flavorful. Pro Tips Adjust the Heat: If you prefer a milder soup, remove the seeds from the jalapeños or use only one. For extra heat, consider adding a pinch of cayenne pepper. Make It Ahead: This soup tastes even better the next day! Make a big batch and store leftovers in the fridge for up to 3 days or freeze for later. Flavor Boost: Enhance the flavor by adding a teaspoon of chipotle in adobo sauce or a tablespoon of fresh chopped cilantro before serving. Crunch Factor: For added texture, try topping the soup with crushed tortilla chips instead of strips, or add some roasted corn for a delightful crunch. {{image_2}} For a low-carb twist, use cauliflower rice instead of corn. This change cuts carbs and adds fiber. You can also skip the tortilla strips or use cheese crisps for crunch. These tweaks keep the soup tasty and healthy. To make this soup vegan, replace chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth. You can also add beans for protein. This version keeps the rich flavors while being plant-based. If you want to swap the chicken, try turkey or tofu. Both options work well with the spices and broth. Just remember to adjust cooking times for different proteins. You want everything tender and full of flavor. Spices can change the taste of your soup. Try adding chili powder for more heat. Oregano or coriander can also add depth. Remember to start small, then adjust to your taste. You can make your soup heartier by adding more veggies. Bell peppers, zucchini, or carrots work great. Chop them small so they cook quickly. This adds color and nutrition to your meal. For a creamier soup, stir in some cream cheese or sour cream at the end. It gives a rich texture and balances the spice. Cheese can also add a delicious layer of flavor. Just sprinkle some on top before serving. After you enjoy your Instant Pot chicken tortilla soup, you may have leftovers. To store them properly, let the soup cool down first. Then, transfer it to an airtight container. This keeps the flavors fresh and prevents spills in your fridge. For the best taste, eat the soup within 3 to 4 days. If you plan to keep it longer, consider freezing it. Freezing soup is a great way to save it for later. To freeze your chicken tortilla soup, let it cool completely. Next, pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. When you’re ready to eat, thaw the soup in the fridge overnight. To reheat, you can use the stove or the microwave. Heat it until it is hot throughout. Stir well to combine the ingredients again. Enjoy your tasty soup anytime! Can I use frozen chicken? Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. Frozen chicken may take longer to cook through, so ensure it reaches 165°F. How spicy is this soup? The soup has a mild to medium heat. You can adjust the spice by using one or two jalapeños. If you prefer less heat, remove the seeds from the jalapeños. Can I make this recipe in advance? Yes, this soup is great for meal prep. You can make it a day ahead and store it in the fridge. The flavors deepen overnight, making it even tastier. What can I use instead of black beans? You can use pinto beans, kidney beans, or chickpeas. Each option adds a different flavor but keeps the soup hearty. Can I substitute fresh corn for canned? Yes, fresh corn works well. If you use fresh corn, add it at the same time as the other ingredients. What if I don't have an Instant Pot? You can cook this soup on the stovetop. Just simmer on low heat for about 25-30 minutes until the chicken is cooked through. Shred the chicken and return it to the pot. This blog post covered everything you need for the perfect Instant Pot soup. We explored the key ingredients, from chicken to vegetables and toppings. You learned how to prepare, cook, and adjust flavors step by step. We also discussed tips for flavor and texture, along with various healthy options. Finally, storing your leftovers and answers to common questions were provided. With this guide, you can make a tasty, comforting soup that fits your needs. Enjoy your cooking adventure!

Spicy Instant Pot 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 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 can diced tomatoes with green chilies (14.5 oz)
  • 4 cups chicken broth (low sodium)
  • 1 cup corn kernels (fresh or frozen)
  • 1 can black beans (15 oz), rinsed and drained
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1-2 jalapeños finely chopped (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 lime juice of
  • as needed corn tortillas, cut into strips
  • optional toppings: avocado, cilantro, cheese, sour cream, lime wedges

Instructions
 

  • Select the Sauté function on the Instant Pot. Add the olive oil and once hot, sauté the diced onion for 3-4 minutes until translucent, then add the minced garlic and chopped jalapeños. Cook for another minute.
  • Season the chicken breasts with salt, pepper, cumin, and smoked paprika. Add them to the pot and pour in the diced tomatoes (with juice), chicken broth, corn, and black beans. Stir to combine.
  • Close the lid of the Instant Pot, ensuring the valve is in the sealing position. Cook on Manual or Pressure Cook for 10 minutes.
  • Once the cooking time is complete, allow for a natural release for 10 minutes and then perform a quick release for any remaining pressure. Carefully open the lid.
  • Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir in the lime juice. Taste and adjust seasoning if necessary.
  • For the tortilla strips, you can either fry them in a little olive oil until crispy or bake them in the oven at 400°F (200°C) for about 10 minutes until golden and crisp.
  • Serve the soup hot, topped with crispy tortilla strips and your choice of avocado, cheese, fresh cilantro, a dollop of sour cream, and lime wedges.

Notes

Adjust the number of jalapeños to control spiciness.
Keyword chicken, instant pot, soup, spicy, tortilla