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- 1 lb boneless, skinless chicken breasts - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 small onion, finely diced - 3 cloves garlic, minced - 4 cups chicken broth (preferably low-sodium) - 1 tablespoon taco seasoning - Salt and pepper to taste - Tortilla strips for garnish - Fresh cilantro, chopped, for garnish - 1 ripe avocado, diced, for garnish - Lime wedges for serving When I create this Instant Pot chicken tortilla soup, I focus on simple but bold flavors. The main ingredients are the foundation. Chicken adds protein and makes the soup hearty. The diced tomatoes with green chilies bring a nice kick, while black beans add fiber and texture. Next, I add corn for sweetness, diced onion for depth, and garlic for aroma. These ingredients blend perfectly. They make the soup rich and inviting. The spices are key to a great flavor. I use low-sodium chicken broth to keep it healthy. Taco seasoning adds a zesty touch. I always taste and adjust salt and pepper to get the perfect balance. Garnishes make the soup shine. Crispy tortilla strips add crunch, while chopped cilantro gives freshness. Diced avocado adds creaminess, and lime wedges brighten every bite. These touches turn a simple soup into something special. To start, I set my Instant Pot to 'Sauté' mode. I pour in the olive oil and let it heat up. Next, I add the diced onion and sauté it for about 3 to 4 minutes. I want the onion to be soft and clear. After that, I toss in the minced garlic, cooking it for another 30 seconds. The garlic should smell nice but not burn. I then take the chicken breasts and season them with salt, pepper, and taco seasoning. This step is key to adding flavor. I place the seasoned chicken into the pot and let it sear for 2 to 3 minutes on each side. Just a light brown is perfect. Once the chicken is browned, I pour in the can of diced tomatoes with green chilies. I follow that with the rinsed black beans, corn, and chicken broth. Stirring is important to mix all the ingredients well. Now, I close the Instant Pot lid, making sure the pressure valve is set to sealing. I select the 'Pressure Cook' function and set the timer for 10 minutes. After it finishes cooking, I do a quick release of the pressure. I turn the valve to allow steam to escape quickly. Once it’s safe, I open the lid and take two forks to shred the chicken right in the pot. This keeps the flavors mixed in. I give everything a good stir and taste the soup, adjusting the seasoning if needed. Then, I ladle the flavorful soup into bowls. I love to top each bowl with crunchy tortilla strips, fresh chopped cilantro, and diced avocado. A squeeze of fresh lime juice adds a perfect touch. - Use low-sodium chicken broth for a healthier option. - Experiment with fresh or frozen corn for best results. - Ensure the pressure valve is correctly set before cooking. - For more flavor, let the soup sit for a few minutes after cooking. - Use colorful bowls and arrange garnishes artistically. - Serve with lime wedges for added brightness. These tips really help me make the soup special. Choosing low-sodium broth keeps it light and fresh. Fresh corn adds a pop of sweetness, while frozen corn is easy and quick. Before you start cooking, check that the pressure valve is in the right place. It helps the soup cook evenly. After cooking, I like to let the soup rest for a bit. It allows the flavors to mix well. When serving, I love using bright bowls. They make the meal more fun. Adding lime wedges gives a nice touch. A squeeze of lime brightens the soup and makes it taste even better. {{image_4}} You can easily make this soup vegetarian. Just swap the chicken for chickpeas or tofu. Chickpeas add a nice bite and protein. Tofu offers a creamy texture and soaks up flavors well. Use 1 can of chickpeas or 1 block of firm tofu, cubed. This change makes the soup hearty and satisfying. If you like heat, this soup can be spiced up! Add diced jalapeños or extra taco seasoning. Start with one or two jalapeños, depending on your spice level. Increase the taco seasoning by one teaspoon if you want more flavor. This gives the soup a warm kick that many enjoy. For a rich taste, try a creamy version of this soup. Stir in a splash of cream or a few ounces of cream cheese before serving. This makes the soup smooth and velvety. It also balances the spices well. Adjust the amount based on your cream preference for the perfect taste. Store any leftover soup in an airtight container. It stays fresh for up to 3 days. This way, you can enjoy it again without losing its great taste. You can freeze the soup in portions. Use freezer-safe bags or containers. It will keep well for up to 3 months. This is perfect for quick meals later. To reheat, use the stove or microwave. Heat until warm, stirring occasionally. If you want it extra hot, keep it on the heat a bit longer. Enjoy your delicious soup again! Yes, you can use frozen chicken; increase cooking time slightly. Frozen chicken works well in this recipe. Just remember to adjust the cooking time on your Instant Pot. This way, you still get that tender chicken without any fuss. Great options include cornbread or a side salad. Cornbread adds a nice sweet touch. A fresh salad helps balance the meal. Both make your dinner feel complete and satisfying. Use a cornstarch slurry or blend a portion of the soup. To make a slurry, mix cornstarch with water. Stir this into the soup and heat until thickened. Blending adds creaminess and helps thicken too. Yes, the soup stores well and can be made ahead of time. You can make a big batch and store it in the fridge. It tastes even better the next day as the flavors blend. Tortilla strips, cilantro, avocado, and lime wedges enhance the dish nicely. These toppings add crunch, freshness, and a burst of flavor. They make your soup look and taste amazing. For the full preparation details, refer to the "Fiesta Chicken Tortilla Soup" recipe above. This will guide you through every step to make this delicious soup. This blog post shared a simple way to make delicious Fiesta Chicken Tortilla Soup. You learned about the key ingredients, step-by-step cooking, and helpful tips. Remember, you can switch it up with vegetarian or spicy options. The soup stores well and heats easily for busy days. Try garnishing with fresh toppings for more flavor. Making this soup can bring warmth and joy to your table. Enjoy your cooking, and share this recipe with friends!

Instant Pot Chicken Tortilla Soup

Warm up with this delicious Fiesta Chicken Tortilla Soup that's perfect for any occasion! This easy recipe features tender chicken, black beans, corn, and zesty flavors, all made effortlessly in your Instant Pot. You'll love how simple it is to whip up this savory dish with just a few ingredients. Ready to elevate your next meal? Click through for the full recipe and tips for a festive presentation that will impress your guests!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (14.5 oz) diced tomatoes with green chilies

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 small onion, finely diced

3 cloves garlic, minced

4 cups chicken broth (preferably low-sodium)

1 tablespoon taco seasoning

1 tablespoon olive oil

Salt and pepper to taste

Tortilla strips for garnish

Fresh cilantro, chopped, for garnish

1 ripe avocado, diced, for garnish

Lime wedges for serving

Instructions
 

Sauté the Base: Begin by setting your Instant Pot to the 'Sauté' mode. Pour in the olive oil and allow it to heat up. Add the diced onion to the pot and sauté for about 3-4 minutes, or until the onion turns translucent and slightly soft. Next, introduce the minced garlic and sauté for another 30 seconds until fragrant, ensuring it does not burn.

    Add Chicken and Spices: Season each chicken breast generously with salt, pepper, and taco seasoning to enhance the flavor. Carefully place the chicken in the pot, allowing it to sear for 2-3 minutes on each side, just until browned lightly.

      Combine Remaining Ingredients: Pour in the can of diced tomatoes with green chilies, followed by the rinsed black beans, corn kernels, and chicken broth. Stir all of the ingredients together well, ensuring even distribution.

        Cook Under Pressure: Securely close the Instant Pot lid, ensuring that the pressure valve is set to the sealing position. Select the 'Manual' or 'Pressure Cook' function and set the timer to cook for 10 minutes.

          Release Pressure: After the cooking cycle is complete, carefully perform a quick release of the pressure by manually turning the valve to steam release. Once it’s safe, open the lid and use two forks to shred the chicken right inside the pot, mixing it back into the soup.

            Final Touches: Stir all the ingredients thoroughly, tasting the soup and adjusting the seasoning with additional salt and pepper if desired.

              Serve: Ladle the flavorful soup into individual bowls. Generously top each bowl with crunchy tortilla strips, a sprinkle of fresh chopped cilantro, and diced avocado. Finish with a squeeze of fresh lime juice over the top for an added zest.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 6 servings

                  - Presentation Tips: To enhance visual appeal, serve the soup with lime wedges on the side and arrange the garnishes artistically atop the soup. A colorful table setting with vibrant bowls can make the meal even more inviting!