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Whip up this 30-minute Instant Pot Chicken Tortilla Soup for a tasty, filling dinner. Loaded with beans, chicken, tomatoes, and corn, it's a lifesaver on hectic evenings or for casual get-togethers. It won't break the bank, takes minimal effort, and always hits the spot with everyone.
Beloved Home Staple
I've made this soup my backup plan whenever life gets crazy but I still want something that seems like it took hours to cook. The Instant Pot works magic with basic ingredients, and I can't get enough of those mouthwatering Tex-Mex smells filling my home. What's great is how I can switch things around to fit whatever food preferences show up at my table.
Ingredients List
- Toppings: Fresh cilantro, crushed tortilla chips, shredded cheese, and avocado to finish it off.
- Garlic Salt: Try fresh minced garlic if you want more punch.
- Chili Powder & Cumin: These bring warmth and authentic Tex-Mex character.
- Chicken Broth: Creates the tasty foundation; pick low-sodium to manage salt levels.
- Corn: Canned or frozen works for adding sweetness and crunch.
- Onion: Brings natural sweetness and flavor complexity.
- Tomatoes with Green Chiles: Gives a zesty, mildly spicy kick (something like Rotel).
- Black Beans: Drain and rinse them for extra fiber and protein.
- Chicken Breast: Works with boneless, skinless breasts or thighs, frozen is fine too.
Cooking Steps
- Finish and Serve
- Put the shredded chicken back in, give everything a good stir, and dish up with your favorite add-ons like cheese, chips, and avocado.
- Quick Release
- Let the pressure out manually, take the chicken out, and shred it using two forks or try a hand mixer.
- Cook Under Pressure
- Lock the lid down, make sure the valve's set to sealing, and let it cook on high pressure for 30 minutes.
- Add Ingredients
- Throw the chicken, beans, tomatoes, corn, onion, broth, and all your spices into the Instant Pot.
Insider Tricks
After countless servings, I've picked up a few handy tricks. A hand mixer makes chicken shredding super fast and way easier than using forks. I like to chop extra veggies ahead of time and keep them in the freezer for next time. And those toppings aren't just optional extras they turn an ordinary bowl into something special.
Custom Touches
What I love most about this soup is how flexible it is. Sometimes I go meatless and just add more veggies and beans. When I'm really rushed, I'll grab a rotisserie chicken from the store. My friends who can handle heat throw in extra chili powder, while others keep things mild. You can totally make it work for your taste buds.
Storage Solutions
This soup stays good in your fridge for up to 4 days and actually tastes even better the next day. I often save individual portions in the freezer for quick meals later on they warm up great in the microwave or in a pot. Just don't forget to add fresh stuff like avocado and tortilla chips right when you're ready to eat.
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Common Questions
- → Can frozen chicken be used?
- Definitely! Toss frozen chicken breasts straight into the Instant Pot. Keep the cooking time at 30 minutes.
- → Which toppings suit it best?
- Great choices are tortilla strips, cheese, avocado, and cilantro. Let the kids crush tortilla chips as a fun activity.
- → Why use quick release?
- Quick release stops overcooking. It keeps the beans and corn firm and ensures the chicken stays juicy.
- → How do I make this kid-friendly?
- Kids will love crushing tortilla chips or picking their own toppings. It adds fun and involvement at mealtime.
- → Can I tone down the spice?
- To change the heat level, adjust the amount of chili powder and green chili tomatoes.