Soup heaven in minutes: instant pot chicken tortilla soup masterclass

The tantalizing aroma of chicken tortilla soup wafting through your kitchen is an instant reminder of warmth, comfort, and culinary delight. With the Instant Pot, a versatile kitchen appliance, preparing this beloved soup has never been easier. In this comprehensive guide, we’ll delve into the art of crafting a flavorful and authentic chicken tortilla soup in your Instant Pot.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can chopped tomatoes with green chilies
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Tortilla chips, shredded cheese, and sour cream (for serving)

Instructions

1. Season the Chicken: Season the chicken breasts with salt and pepper.
2. Sauté the Veggies: Heat the olive oil in the Instant Pot on the “Sauté” setting. Add the onion and garlic and cook until softened.
3. Add the Chicken: Place the seasoned chicken breasts in the Instant Pot and cook for 5 minutes per side, or until browned.
4. Deglaze the Pot: Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits.
5. Add the Beans, Corn, and Tomatoes: Stir in the black beans, corn, and chopped tomatoes.
6. Season and Pressure Cook: Add the chili powder, cumin, salt, and black pepper. Secure the lid and set the Instant Pot to “Manual” high pressure for 15 minutes.
7. Release Pressure: Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
8. Shred the Chicken: Remove the chicken breasts from the Instant Pot and shred them using two forks.
9. Return the Chicken and Serve: Add the shredded chicken back to the soup and stir to combine. Serve hot with tortilla chips, shredded cheese, and sour cream.

Tips for a Perfect Soup

• Use a flavorful broth: The chicken broth you use will greatly impact the soup’s flavor. Opt for a low-sodium broth or make your own using chicken bones and vegetables.
• Sauté the veggies: Sautéing the onion and garlic before adding the other ingredients helps develop depth of flavor.
• Don’t overcook the chicken: Chicken breasts tend to cook quickly in the Instant Pot. Overcooking can result in dry, tough meat.
• Adjust the seasonings: Taste the soup and adjust the seasonings to your preference. Add more chili powder or cumin for a spicier soup.
• Serve with your favorite toppings: Tortilla chips, shredded cheese, sour cream, and avocado are all classic toppings for chicken tortilla soup.

Variations

• Add other vegetables: Feel free to add other vegetables to your soup, such as bell peppers, carrots, or celery.
• Use different beans: Instead of black beans, you can use pinto beans, kidney beans, or a combination of beans.
• Make it spicy: Add a jalapeño pepper or cayenne pepper to the soup for a kick of heat.
• Top with avocado: Add sliced avocado to your soup for extra creaminess and a boost of healthy fats.

The Art of Garnishing

The presentation of your chicken tortilla soup is just as important as its flavor. Here are some tips for garnishing like a pro:

• Sprinkle with fresh cilantro: Cilantro adds a bright, herbaceous flavor to the soup.
• Add a dollop of sour cream: A dollop of sour cream adds a creamy richness and a touch of acidity.
• Top with shredded cheese: Shredded cheddar cheese or Monterey Jack cheese adds a cheesy, gooey element.
• Serve with tortilla chips: Tortilla chips are the perfect accompaniment for dipping and scooping up the soup.

Beyond the Instant Pot

While the Instant Pot is a fantastic tool for making chicken tortilla soup, you can also make this delicious dish on the stovetop or in a slow cooker. Here are some tips:

• Stovetop: Follow the same instructions as for the Instant Pot, but cook the soup in a large pot over medium heat for 30-45 minutes, or until the chicken is cooked through and the soup has thickened.
• Slow Cooker: Season the chicken and place it in the slow cooker. Add the vegetables, beans, tomatoes, broth, and seasonings. Cook on low for 6-8 hours, or on high for 3-4 hours. Shred the chicken and serve.

Enjoying the Culinary Symphony

Chicken tortilla soup is a versatile and comforting dish that can be enjoyed any time of year. Whether you’re using an Instant Pot, stovetop, or slow cooker, the key is to use fresh ingredients, flavorful seasonings, and your own culinary creativity. So gather your loved ones, serve up a steaming bowl of chicken tortilla soup, and let the symphony of flavors delight your taste buds.

What You Need to Learn

Q: Can I use frozen chicken breasts?
A: Yes, you can use frozen chicken breasts. Just add an additional 5 minutes to the cooking time.

Q: Can I make the soup ahead of time?
A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat before serving.

Q: Can I substitute other vegetables?
A: Yes, you can substitute other vegetables, such as bell peppers, carrots, or celery.