Hey foodies, get ready to bowl over your family and friends with a delectable pot of instant pot chicken tortilla soup. This is not your average soup! Packed with savory chicken, hearty beans and tangy tomatoes with a spicy kick, this soup will take your dinner game to a new level of “delicioso”! Perfect for game nights, family dinners, or those lazy Sunday evenings when you just want some comfort food. Believe me folks, you’re going to fall head over heals for this flavorsome fiesta in a bowl!
Now, let’s talk about the most important factor: Time! Relax, this Instant Pot Chicken Tortilla Soup Recipe is a whiz to whip up. All you need is a stack of ingredients, a bit of prep, and let’s roll with the recipe.
- Preparation Time : 15 Minutes
- Cook Time : 30 Minutes
- Total Time : 45 Minutes
- Servings : 6 Servings
- Yield : About 8 Cups
Ready for a tasty adventure? Let’s dive into the list of ingredients and the brewing process.
Ingredients & Equipment You’ll Need
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can black beans (drained and rinsed)
- 1 can diced tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, diced
- 1 cup corn (canned or frozen)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 cup fresh cilantro, chopped
- Fresh tortilla strips
Equipment Needed :
1. Instant Pot
2. Knife
3. Wooden Spoon
In this recipe, the tantalizing combo of chicken, beans, and tomatoes provides a protein-packed base, while the spices like chili powder and cumin add a deep, rich flavor. As for possible substitutes, feel free to use cannellini beans instead of black beans, or add more veggies like bell peppers for extra crunch.
How To Make Instant Pot Chicken Tortilla Soup
- First things first, gather and prepare all your ingredients. It will make your cooking process much smoother.
- Now, turn your Instant Pot to the saut�� mode and add the onions, garlic and jalapenos. Saut�� until they are nice and fragrant.
- Add the chicken, beans, corn, tomatoes, chicken broth, and all the spices to the pot. Stir everything well.
- Seal the Instant Pot and cook on High Pressure for 15 minutes. Once the time is up, let the pot natural release for 10 minutes.
- Remove the chicken from the pot and shred it. Add it back into the pot along with chopped cilantro.
- Serve the soup hot, topped with crispy tortilla strips and maybe a spoonful of sour cream or shredded cheese if you like!
Tips For The Best Results
- Use fresh, quality ingredients for the best flavors.
- Don���t skip the saut�� step, as it really brings out the flavors.
- Stir everything well before you start pressure cooking.
Storage Tips
- The soup can be stored in an airtight container in the refrigerator for up to 5 days.
- You can freeze the soup too. It can last up to 3 months in the freezer.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Absolutely, you can use any cut of chicken you prefer. Just adjust the cooking time accordingly.
Q: Is this soup spicy?
A: The soup has a bit of a kick from the jalapenos and chili powder, but you can always adjust the spices to your preference.
Q: Can I make this in a slow cooker?
A: Yes, you can. You might need to adjust the cooking time though.
Q: Can I use dried beans instead of canned?
A: Yes, but make sure to soak them overnight and adjust the cooking time as needed.
Q: Can I freeze this soup?
A: Sure, you can freeze this soup for up to 3 months. Just remember to cool it completely before freezing.
Nutritional Facts of Instant Pot Chicken Tortilla Soup
Each serving of this soup contains approximately 265 calories, 4g fat, 23g protein, and 34g carbohydrates.
There you have it folks! A soup-erbly delicious and hearty Instant Pot Chicken Tortilla Soup, sure to please the whole family. This soup pairs perfectly with a simple side salad and chunks of rustic bread to sop up all the goodness.
So go ahead, grab a spoon and dive in. Bon appetite!
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