Craving a soul-warming meal that's both incredibly delicious and ridiculously easy to make? Look no further than this Instant Pot Chicken Tortilla Soup that will transform your dinner routine in just 30 minutes! Imagine diving into a bowl of rich, hearty soup packed with tender chicken, vibrant vegetables, and a perfect blend of Mexican-inspired spices that'll transport you straight to culinary heaven. Whether you're a busy professional, a home cook, or someone who loves hassle-free meals with maximum flavor, this recipe is about to become your new weeknight superhero!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb chicken breast, cubed
- 1 can diced tomatoes
- 1 can corn, drained
- 1 onion, chopped
- 4 cups chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla strips for serving
Instructions
- Begin by gathering all your ingredients: 1 lb of cubed chicken breast, 1 can of diced tomatoes, 1 can of drained corn, 1 chopped onion, 4 cups of chicken broth, 2 teaspoons of chili powder, 1 teaspoon of cumin, salt and pepper to taste, and tortilla strips for serving.
- Set your Instant Pot to the 'Sauté' mode. Once it's hot, add a splash of oil (optional) and then add the chopped onion. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
- Add the cubed chicken breast to the pot. Sauté the chicken for about 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Stir in the can of diced tomatoes (with their juices), the drained corn, chili powder, cumin, and season with salt and pepper to taste. Mix everything well to combine.
- Pour in the 4 cups of chicken broth and give it another good stir to ensure all ingredients are well mixed.
- Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 10 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and give the soup a good stir. Taste and adjust seasoning if necessary.
- Serve the chicken tortilla soup hot in bowls, garnished with tortilla strips on top for added crunch.
Tips
- For extra flavor depth, consider browning the chicken thoroughly before adding other ingredients. This creates a delicious fond that enhances the overall taste.
- Don't skip the natural pressure release - it helps the chicken become incredibly tender and allows the flavors to meld beautifully.
- Want to customize? Try adding diced bell peppers, jalapeños, or even a splash of lime juice for a bright, zesty kick.
- For a creamier texture, stir in a dollop of sour cream or Greek yogurt just before serving.
- Make sure to use fresh spices - old chili powder and cumin can taste flat and diminish the soup's vibrant profile.
- Tortilla strips are great, but consider topping with fresh cilantro, diced avocado, or a sprinkle of shredded cheese for extra indulgence.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
