Happy Monday, sweet friends! I wanted to pop in really quickly on this Martin Luther King Day and share this Instant Pot Chicken Tortilla Soup recipe with you.
It’s still rather cold here in Louisiana and my husband is off today. While I love having an extra day with him at home, I know exactly what’s going to happen around lunch time. He will look over at me and say “what were you thinking for lunch?” and I will more than likely not have thought beyond what we will be eating for dinner. Ordinarily, when I’m home alone it’s a hodge podge of lunch- a little bit of whatever I’m photographing for the blog or potentially leftovers turned into something strange. For example, the other day we had leftover Steak & Edamame Stir Fry and I just plopped that on a tortilla and called it good.
Works for me, but probably won’t work for him. And we don’t have leftover anything since yesterday was our eating out day.
Hello, Instant Pot Chicken Tortilla Soup.
If you haven’t jumped on the Instant Pot bandwagon, you may want to consider it.
To be honest, I didn’t see that much appeal to it at first. And to be even more honest, my Instant Pot sat in the box for months. I was (and still am) terrified of the pressure release valve.
However, I’m turning into quite the convert.
I’ve made cheesecake. I religiously boil eggs every single week. I will NEVER boil eggs on the stove again. Trust me when I say that the Instant Pot will revolutionize the way you boil eggs and you’ll find yourself wanting to made deviled eggs for every event you’re invited to from now to eternity.
We’ve also made Beef Tips, Ribs, and a handful of Soups.
I think Soups and Stews is where the Instant Pot really shines (and of course, boiled eggs).
This Instant Pot Chicken Tortilla Soup is stupid easy and literally comes together in 30-ish minutes with less than 10 ingredients including toppings, most of which, you probably already have on hand.
Instant Pot Chicken Tortilla Soup
- 2 chicken breasts 6-8 ounce
- 1 15 ounce can black beans, rinsed and drained
- 2 cups frozen corn
- 1 large onion diced
- 6 ounce tomato paste
- 32 ounces low sodium chicken stock
- 1/4 cup Taco Seasoning
- Place all ingredients in the Instant Pot.
- Using the display panel select the MANUAL function and use the +/- button to program the pot for 15 minutes.
- The pot will beep once it has come to temperature and completed the 15 minutes of cook time. Push the pressure release button.
- Using tongs, remove each chicken breast to a cutting board. Using 2 forks, shred the chicken. Place the shredded chicken back into the pot.
- Serve with desired toppings; tortilla strips, cheese, sour cream, avocado, etc.
Minus chopping an onion and shredding the chicken breasts once cooked, prep and assembly is minimal.
I had this soup made, photographed, and on the table for him before he even finished putting away some Christmas decor that has been in the garage and needing to go into the attic for 2 weeks now.
Him: It smells good in here. You didn’t need to make a fancy lunch!
Me: Oh, it’s nothing. Was just in the mood for soup.
Look, there’s no sense in letting your significant other know that you literally dumped contents into a pot and pushed a button. Just serve the soup with an assortment of toppings and let him/her think you went through all that trouble because you were just so happy to spend the day off together and finally get your Christmas decor put away.
Then go prop your feet up and pat yourself on the back.
Your lunch duty is complete.