As the days grow shorter and the air turns crisp, there’s a universal yearning for warmth and comfort that often leads us to our kitchens and soups. Nothing encapsulates that cozy satisfaction quite like a good soup, and today we have a delicious tortilla soup for you to try. What sets this soup apart is its robust palette. The crispy tortillas resting in your bowl aren’t merely decorative—they’re symbolic of ingenuity born out of necessity, transforming simple items into something extraordinary. This dish promises both heartwarming nourishment and depths of flavor.

1. Instant Pot

1. Chicken breasts
2. Black Beans
3. Corn
4. Taco Seasoning
5. Kidney Beans
6. Onion
7. Water
8. Chicken Broth
9. Tomatoes and Green Chilies

Directions for Chicken Tortilla Soup

Do you want the shortcut to this recipe? Throw everything into the Instant Pot and start it cooking. That’s all you need to do, but that would be a boring post, so let’s get to this.

Dice up an onion and put it into the Instant Pot.

Pour in the liquids, and if you are using a box of chicken broth, then don’t forget this hack to stop the glug!

Did you notice that I combined these ingredients in the ingredient list? I did that for a reason. You can buy them in a can! Throw them to the Instant Pot.

Add in the beans, but make sure to drain and rinse them first.

It’s time for the corn and seasoning to bring their flavors.

Give everything a good stir.

Float the chicken into the flavorful broth we are making and close the lid. Set the Instant Pot to pressure cook for 12 minutes.

Do a quick release and shred the chicken. We like to use two forks. The chicken is pretty easy to pull apart.

Serve it up with tortilla chips and cheese. Maybe add in some sour cream. Do what feels right to you and enjoy this flavor-forward chicken tortilla soup.

Until next time,
Hubby

Chicken Tortilla Soup

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Course Main Course

Cuisine Mexican

Equipment

• 1 Instant Pot

Ingredients

  

• 2 chicken breasts
• 1 can black beans drained and rinsed
• 1 can kidney beans drained and rinsed
• 1 can corn
• 2 cans diced tomatoes and green chilies
• 4 cups chicken broth
• 2 cups water
• 1 onion diced
• 4 tbsp taco seasoning

Instructions

 

• Add everything but the chicken to the Instant Pot and stir to combine.
• Place the chicken into the broth mixture.
• Pressure cook for 12 minutes. (Note it could take about 35 minutes to come to pressure.)
• Perform a quick release and then shred the chicken.
• Serve with tortilla chips and cheese.