Craving a comforting and flavorful soup that’ll transport you to the heart of Mexico? Look no further than this Instant Pot Chicken Tortilla Soup recipe! With its rich, spicy broth and tender chunks of chicken, it’s a culinary fiesta in a bowl.
The best part? Thanks to the magic of the Instant Pot, you can whip up this delectable soup in a fraction of the time it would take on the stovetop. Get ready to impress your taste buds and satisfy those south-of-the-border cravings with minimal effort!
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (adjust to taste)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- Salt and pepper, to taste
- Toppings: tortilla chips, avocado, sour cream, shredded cheese, lime wedges
Instructions:
- Season the chicken breasts with salt and pepper.
- Set the Instant Pot to the “Sauté” function and add a drizzle of oil. Add the chicken breasts and sear for 2-3 minutes per side until lightly browned. Remove from the pot and set aside.
- Add the onion, garlic, and jalapeño to the pot and sauté for 2-3 minutes until fragrant.
- Add the chili powder, cumin, paprika, and oregano, and stir to combine.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Return the seared chicken breasts to the pot, along with the diced tomatoes (with their juice), black beans, and corn kernels.
- Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” mode for 15 minutes.
- Once the cooking cycle is complete, allow for a natural pressure release (about 10-15 minutes).
- Carefully open the lid and remove the chicken breasts from the pot. Shred the chicken using two forks, then return it to the pot and stir to combine.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve the soup hot, topped with crushed tortilla chips, diced avocado, sour cream, shredded cheese, and a squeeze of fresh lime juice.
Sit back, grab a spoon, and let the flavors of this Instant Pot Chicken Tortilla Soup transport you to the vibrant streets of Mexico. With each bite, you’ll experience a burst of spices, tender chicken, and a rich, soul-satisfying broth that’ll leave you craving for more. ¡Buen provecho!
