Instant Pot Chicken Tortilla Soup Recipe

Cook Time: 20 minutes

Ingredients

• pound skinless, boneless chicken breast
• Salt and ground black pepper to taste
• cup peeled and chopped carrot
• cup sliced celery
• 1 (15 ounce) can black beans, rinsed and drained
• cup frozen whole kernel corn, thawed
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 (32 ounce) carton Swanson Chicken Broth (4 cups)
• 2 (8 inch) corn tortillas, cut into strips
• 2 tablespoons chopped fresh cilantro, or to taste
• 1 avocado, chopped (Optional)
• 1 jalapeno pepper, sliced, or to taste (Optional)

Directions

1. Season the chicken breast with salt and black pepper.
2. Place the chicken, carrot, celery, black beans, corn, tomato paste, cumin, chili powder, and chicken broth into a 6-quart Instant Pot.
3. Lock the lid securely and close the pressure release valve.
4. Set the Instant Pot to cook on High pressure for 5 minutes (the timer will begin counting down once the pressure is reached, which usually takes about 15 minutes).
5. Once the timer goes off, press Cancel and use the quick-release method to release the pressure.
6. Carefully remove the chicken from the pot and shred it using two forks.
7. Return the shredded chicken back into the pot and stir well.
8. Adjust seasoning to taste, adding more salt and pepper if necessary.
9. Serve the soup topped with tortilla strips, fresh chopped cilantro, diced avocado, and sliced jalapeno pepper, if desired.

Nutrition Facts

Per Serving	Amount
Calories	244
Total Fat	3g
Saturated Fat	0g
Cholesterol	38mg
Sodium	1515mg
Total Carbohydrate	34g
Dietary Fiber	10g
Protein	23g
Potassium	763mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Instant Pot Chicken Tortilla Soup is a quick and flavorful dish that combines classic Mexican flavors with the convenience of modern cooking. This comforting soup is made with chicken, beans, corn, and tortilla strips, simmered together in a rich, spicy broth. Its a one-pot meal that's perfect for busy weeknights or cozy family dinners.

History and Origins

Chicken tortilla soup, or "Sopa de Tortilla," has its roots in Mexican cuisine, where it is often made with a base of tomatoes, chili peppers, and various seasonings. While the exact origins of the dish are debated, it is generally thought to have been inspired by traditional Mexican soups that use dried tortillas for thickening. The dish is believed to have been popularized in central Mexico, specifically in the regions of Puebla and Oaxaca. Over time, the recipe has evolved, with different variations appearing in various parts of Mexico and the United States. Today, the soup is enjoyed both as a hearty meal and as a popular starter in Mexican and Tex-Mex restaurants.

Regional Variations

The beauty of chicken tortilla soup lies in its versatility, with various regions adding their own twist. In Mexico, the soup is traditionally served with crispy tortilla strips, avocado, and crema. In some regions, the soup might include additional ingredients like chipotle peppers for added smokiness or roasted tomatoes for a deeper flavor. In the United States, the soup has been adapted to include a variety of toppings, such as cheese, sour cream, or even fried tortilla chips, giving it a unique American touch. The Instant Pot version of this soup further modernizes the dish by significantly reducing the cooking time, making it a practical option for busy cooks.

Differences from Similar Dishes

While chicken tortilla soup shares some similarities with other Mexican soups, it stands out due to the use of crispy tortilla strips as a primary component. Unlike other soups like "pozole" or "sopa de fideo," which may focus on hominy or noodles, tortilla soup uses corn tortillas to thicken the broth and add texture. This gives the soup its distinctive flavor and consistency. Additionally, the Instant Pot method of preparation sets it apart from traditional stovetop cooking, reducing the time needed to prepare the dish without sacrificing flavor.

Where Its Typically Served

Chicken tortilla soup is commonly served in Mexican restaurants and Tex-Mex eateries across North America. It is often featured on menus as a starter or appetizer but can easily be enjoyed as a main dish. The soup is a favorite at family gatherings, potlucks, and even holiday meals in Mexico and the southwestern United States. Its easy-to-make nature makes it a popular choice for home cooks looking to prepare a comforting, flavorful meal with minimal effort. The Instant Pot version is particularly popular for those looking for a fast, hands-off approach to cooking.

Interesting Facts

• The crispy tortilla strips used in the soup are often made from fried corn tortillas, but they can also be baked for a lighter, healthier alternative.
• In some regions, chicken tortilla soup is made with leftover roasted chicken, which adds a smoky flavor to the broth.
• Many variations of tortilla soup include a combination of sweet corn and black beans, making it a well-rounded, hearty dish that balances savory, spicy, and slightly sweet flavors.
• The Instant Pot method has gained popularity due to its speed and ease of use, making the traditionally slow-cooked dish accessible to busy families and professionals alike.

Whether you're looking for a hearty dinner or a quick meal for a weeknight, Instant Pot Chicken Tortilla Soup offers a perfect combination of convenience, flavor, and comfort. This dish brings together fresh ingredients and rich spices, ensuring each bowl is full of vibrant Mexican-inspired goodness.

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