Craving a comforting bowl of soup that’s both hearty and healthy? Look no further than this Lighter Instant Pot Chicken Tortilla Soup! Packed with vibrant flavors and wholesome ingredients, this Mexican-inspired dish is the perfect solution for a quick weeknight dinner or a cozy weekend meal. With just 45 minutes from prep to table, you’ll be amazed at how easily you can whip up this deliciously satisfying soup. Get ready to tantalize your taste buds and warm your soul—let’s dive into this recipe that’s sure to become a family favorite!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 4 cups chicken broth
- Salt and pepper to taste
- Tortilla strips for serving
Instructions
- Begin by gathering all your ingredients to ensure you have everything ready for the cooking process. This will make your preparation smooth and efficient.
- In the Instant Pot, set it to the 'Sauté' mode. Once it's hot, add a splash of olive oil. Add the chopped onion and sauté for about 3-5 minutes until the onion becomes translucent.
- Next, add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant, being careful not to let it burn.
- Add the boneless, skinless chicken breasts to the pot. Season them with salt, pepper, chili powder, and cumin. Stir to coat the chicken with the spices and mix with the onions and garlic.
- Pour in the chicken broth, making sure to scrape the bottom of the pot to deglaze it and release any flavorful bits stuck to the bottom.
- Next, add the can of diced tomatoes (with their juices), black beans, and corn to the pot. Stir everything together to combine all the ingredients evenly.
- Close the lid of the Instant Pot and ensure the vent is set to the sealing position. Set the Instant Pot to 'Manual' or 'Pressure Cook' mode for 15 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes, then carefully switch the vent to 'Venting' to release any remaining pressure.
- Open the lid and use a pair of tongs to remove the chicken breasts. Shred the chicken using two forks and return the shredded chicken back into the soup.
- Stir the soup well to combine all the ingredients. Taste and adjust the seasoning with additional salt and pepper if necessary.
- To serve, ladle the soup into bowls and top with tortilla strips for added crunch. You can also garnish with additional toppings such as avocado, cilantro, or lime wedges if desired.
- Enjoy your lighter Instant Pot chicken tortilla soup, a delicious and satisfying meal perfect for any day of the week!
Tips
- Prep Ahead: To streamline your cooking process, chop the onion and mince the garlic ahead of time. You can even pre-cook the chicken and shred it, so it’s ready to go when you are!
- Flavor Boost: Enhance the flavor of your soup by adding fresh herbs like cilantro or a squeeze of lime juice just before serving. This will brighten up the dish and add a refreshing twist.
- Customize Your Soup: Feel free to add extra vegetables like bell peppers or zucchini for added nutrition. You can also swap out the black beans for pinto or kidney beans based on your preference.
- Toppings Galore: Don’t skimp on the toppings! Consider garnishing your soup with avocado slices, shredded cheese, or a dollop of sour cream for a delightful finishing touch.
- Adjust the Spice: If you prefer a spicier kick, add a diced jalapeño during the sautéing step or sprinkle in some cayenne pepper to taste.
- Store Leftovers: This soup keeps well in the fridge for up to three days, making it a great option for meal prep. Just reheat and enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 25g
Fat: 6g
Saturated Fat: g
Cholesterol: 55mg
