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Instant Pot Chicken Tortilla Soup whips up a tasty meal in half an hour. It's loaded with chopped chicken, tomatoes, plenty of beans, and sweet corn. Perfect when you need dinner fast—this dish fits game nights and hectic evenings. It's budget-smart, fuss-free, and everyone goes back for seconds.
All-Time Family Hit
Honestly, I turn to this soup whenever I'm swamped. In barely any time, it tastes like you’ve let it bubble away for hours. The Instant Pot turns basic stuff into a hug in a bowl, and I never get tired of that Tex-Mex smell. Plus, because you can change things up easily, it's a breeze to fit everyone's needs.
What Goes Into This
- Chili Powder & Cumin: Turn up that delicious warmth with these classic Tex-Mex spices.
- Black Beans: Give ‘em a rinse, drain, and toss in for extra goodness.
- Chicken Breast: Boneless works best, thighs too, and even tossing them in frozen is fine.
- Chicken Broth: It’s the tasty liquid, and low-salt lets you control the flavor.
- Tomatoes with Green Chiles: Use cans like Rotel so you get a bit of zing and spice.
- Corn: Canned or frozen adds sweet crunch in every spoonful.
- Onion: Gives a touch of sweetness and makes your soup extra tasty.
- Garlic Salt: Or swap for fresh garlic to add even more aroma.
- Toppings: Fresh cilantro, cheese you shred yourself, avocado chunks, and crispy tortilla chips are all winners.
Let’s Dive In
- Top Things Off
- Drop shredded chicken back into the pot, stir everything, and scoop it up with a pile of cheese, avocado, and even more tortilla chips if you want.
- Release Steam Fast
- Pop the valve to let the steam out, pull the chicken pieces out, and quickly shred them up with either two forks or your mixer.
- Get Things Pressure Cooking
- Tighten the lid, make sure it’s sealed, and pick high pressure for about 30 minutes.
- Toss Ingredients In
- Everything goes into the Instant Pot first—your beans, chicken, tomato mix, onions, broth, corn, all the seasonings.
My Go-To Shortcuts
After making this soup a bunch of times, I’ve found some handy moves. Shredding chicken with a mixer is a game-changer for getting it done super fast. Chopping and freezing extra veggies ahead makes things even easier. Oh, and really—don’t forget to top your bowl. That last step makes every bite pop.
Twist It How You Like
The coolest thing here? You can swap things in or out any way you like. Need it meat-free? Double up on beans and toss in other veggies, or just use rotisserie chicken if you’re running late. Add spice if you love heat, or skip some if that’s more your vibe. Make it just the way you like.
Make It Last
This dish sticks around in the fridge for a few days, and somehow, the flavors get even yummier. I like freezing some for speedy meals later—it microwaves or heats up on the stove easy. Only pile on avocado and tortillas chips right before you dig in so they stay nice and fresh.
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Frequently Asked Questions
- → Can I cook this with frozen chicken?
- Absolutely! Frozen chicken breasts cook perfectly in the Instant Pot, still taking about 30 minutes.
- → What are some tasty topping ideas?
- Try shredded cheese, cilantro, avocado slices, and crunchy tortilla chips. Kids can enjoy smashing chips for their topping!
- → Why use a quick pressure release?
- Quick releasing stops the cooking right away. This keeps the beans and corn nice and firm and ensures the chicken stays juicy.
- → Any kid-friendly tips?
- Get kids involved! Let them crush tortilla chips for the topping or pick their favorite garnishes for a fun meal.
- → How can I adjust the spice level?
- You can tweak the heat by adjusting chili powder or switching out the tomatoes with chilies for plain diced tomatoes.