Why I Keep Coming Back to This Soup
You know that feeling when you’ve got dinner to make but zero motivation? That’s when I pull out my Instant Pot for this chicken tortilla soup. It’s a lifesaver on those days, especially when everyone’s hangry (including me!). I remember the first time I made this — I was skeptical about the whole ‘throw everything in and hope for the best’ approach, but it turned out pretty awesome. Plus, it’s one of those meals that makes the whole house smell amazing. I sometimes catch myself sneaking a little taste before it’s done. Whoops!
Why You’ll Love This
This soup is perfect when you want something warm and comforting without slaving over the stove. My family goes nuts for it because of the rich flavors and that little spicy kick — it’s like a warm hug in a bowl. And let’s be real, the less chopping the better on a busy night! You can toss everything in, set it, and forget it (well, don’t actually forget it!).
Ingredients You’ll Need
- 2 chicken breasts (or thighs, if that’s what you’ve got!)
- 1 can of diced tomatoes (14 oz, any brand is fine though my grandma swore by Del Monte)
- 1 cup of corn (fresh, frozen, or canned – I’m not picky!)
- 1 onion, chopped (or use onion powder if you’re feeling lazy)
- 4 cups chicken broth (homemade is great, but boxed works too)
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla chips for serving (crunch is crucial!)
How to Make It
- First things first, throw the chicken, tomatoes, corn, onion, and broth into your Instant Pot. I mean, how easy is that?
- Add the chili powder, cumin, salt, and pepper. Give it a quick stir — I usually just wing this with a spoon.
- Seal the lid and set your Instant Pot to ‘soup’ or ‘manual’ for about 15 minutes. This is the perfect time to catch up on that show you’ve been binging.
- Once it’s done, let it naturally release for 10 minutes. Don’t worry if it looks a bit weird; it gets better!
- Shred the chicken with two forks (or just use your fingers if you’re like me and can’t be bothered).
- Serve it up with a handful of tortilla chips and maybe a squeeze of lime if you’re feeling fancy.
Notes & Tips
I’ve found that adding a bit of lime juice at the end brightens up the whole dish. Oh, and if you’re out of chili powder, smoked paprika works in a pinch. Just don’t skip the cumin — it really makes the flavor pop.
Experimenting with Variations
Once, I tried adding black beans and it turned out pretty hearty, which the kids loved. But when I added quinoa, it was a bit too much for my taste. Live and learn!
What If You Don’t Have All the Equipment?
No Instant Pot? No worries! Just use a slow cooker and cook on low for about 6 hours. Or, heck, a regular pot works if you’re patient. Just simmer until the chicken is cooked through.
Storage – If There’s Any Left!
This soup keeps fine in the fridge for about 3 days, but honestly, in my house, it never lasts more than a day! It’s a hit!
How We Like to Serve It
We usually pair this with some avocado slices or a dollop of sour cream. And if we’re feeling really indulgent, a sprinkle of cheese. Cheese makes everything better, right?
Lessons Learned the Hard Way
Don’t rush the natural release stage. I made that mistake once and ended up with a blast of hot steam in my face — not fun!
Got Questions? I’ve Probably Heard Them!
Can I freeze this soup? Totally! Just let it cool and use freezer-safe containers. It’ll keep for a couple of months, easy.
Is this soup spicy? Not really, but you can make it as spicy as you like by adding more chili powder or a dash of hot sauce.
Can I use other meats? Sure thing! I’ve used turkey before, and it was delicious. Just adjust the cooking time slightly if needed.
