Let Me Tell You About This Soup…
Alright, friend, here’s the scoop. I first made this Instant Pot Chicken Tortilla-Less Soup on a rainy Tuesday when I was out of tortillas (naturally), and too lazy to run to the store—plus, the dog had just rolled in something suspicious, so the kitchen was safer than outside. But honestly, ditching the tortillas made the whole thing lighter and, dare I say, almost fancy? It’s what I reach for when I want that Tex-Mex comfort but also want to button my jeans the next day. Also, nothing quite warms you up on a cold night like this bowl of goodness…unless you accidentally set the valve on the Instant Pot wrong and scare yourself half to death. (Ask me how I know.)
Why You’ll Love This (Besides the Obvious)
I make this whenever I want something hearty but can’t be bothered with crumbling tortilla chips, or when my family’s on a “let’s eat healthy” kick (which, let’s be honest, lasts about three days). My kids go wild for it because it tastes like a taco in a bowl—only without the mess of taco night. And I love it because you can throw in whatever’s lurking at the back of your fridge. Oh, and I used to get frustrated with shredding chicken (seriously—why is it so annoying?), but the Instant Pot makes it a breeze. Plus, no burnt soup bottoms. Win-win.
Here’s What You’ll Need (And Maybe Don’t Need)
- 2 large chicken breasts (I sometimes use thighs if they’re on sale, or leftover rotisserie chicken if I’m extra lazy)
- 1 can (15 oz) diced tomatoes (fire-roasted is nice but any kind will do—my gran always liked the store brand, but I say, whatever’s in the pantry)
- 1 cup frozen corn (canned or fresh if you want, but honestly, frozen’s just easier)
- 1 can (15 oz) black beans, drained and rinsed (or pinto beans! Once I used kidney beans…not my best idea)
- 1 medium onion, chopped (yellow, white, red—it’s all good)
- 3 cloves garlic, minced (or a big squirt of the jar stuff when I’m feeling lazy)
- 1 bell pepper, diced (any color, or skip if you’re out…it’s not a dealbreaker)
- 4 cups chicken broth (homemade is lovely, but boxed is fine—sometimes I even use bouillon cubes if I’m in a pinch)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika (smoked if you’ve got it)
- 1/2 tsp salt (taste and add more at the end if you need to)
- 1/4 tsp black pepper
- Optional: 1 small jalapeño, seeded and chopped (only if you’re feeling spicy)
- Juice of 1 lime
- Fresh cilantro for serving (my neighbor hates cilantro, but I say heap it on if you like it)
Let’s Make It! (Yes, You Really Just Dump It In)
- First things first, add the onion, garlic, and bell pepper to the Instant Pot. I like to sauté them for a couple minutes using the Sauté function, but honestly, you can skip this if you’re in a hurry (I usually am). It does smell amazing though, so there’s that.
- Next, toss in your chicken breasts (or thighs), diced tomatoes (don’t drain them!), corn, black beans, all your spices, and chicken broth. I usually give it a quick stir but I’ve forgotten before and it turned out fine. Don’t stress.
- Lock the Instant Pot lid (double check the sealing ring, or you’ll end up with a kitchen disaster and maybe some new vocabulary). Set it to Manual/Pressure Cook on high for 12 minutes. If you accidentally hit the wrong button—happens to me all the time—just cancel and try again.
- Let it naturally release for about 10 minutes, then carefully flip the valve to vent. Watch your hands! That steam is no joke.
- Open the lid (the best part, honestly). Grab two forks and shred the chicken right in the pot. Sometimes I pull it out if I’m feeling fancy, but usually I just chase it around the pot until I get tired and call it done.
- Squeeze in your lime juice, stir, and taste. Add more salt if it needs it. This is where I sneak a spoonful—just to “check” the flavor.
- Ladle into bowls and top with cilantro (or not), plus whatever else you like. More on that below.
Real-Life Notes (Learned the Hard Way)
- If you forget to defrost your chicken—don’t panic! You can use frozen breasts, just add 2-3 minutes to the cooking time. I’ve done it more times than I care to admit.
- This soup tastes even better the next day. But, in my house, it rarely lasts that long. Maybe I need a bigger pot?
- I once added too much chili powder (by accident, I swear), and it was…memorable. Go easy if you’re serving little ones.
Variations I’ve Tried (and a Fail…)
- Swap in pinto beans for black beans—works like a charm.
- Add a handful of spinach at the end for a green boost. I do this when I remember to use up the bag before it gets sad in the fridge.
- Once, I tried adding cauliflower rice—honestly, not my favorite. It got a bit mushy and weird. Maybe you’ll have better luck?
- Vegetarian? Use veggie broth and skip the chicken. Add more beans or even tofu if you’re feeling wild.
Do You Need Fancy Equipment?
I mean, you need an Instant Pot (or any electric pressure cooker, really). But if you don’t have one, you can totally do this on the stovetop—just simmer everything for about 40 minutes, or until the chicken’s cooked through. (I used to think the Instant Pot was essential, but actually, stovetop works fine. The only thing is, you have to keep an eye on it so it doesn’t boil over. Ask me why my smoke alarm hates me…)
Leftovers and Storing (If You’re Lucky Enough)
Store leftovers in an airtight container in the fridge. Good for about 3 days, though, honestly, in my house it never lasts more than a day! You can freeze it too, and it reheats pretty well—just give it a good stir. Sometimes the beans look a bit odd after freezing but the taste is still spot on.
How I Like to Serve This (And My Family’s Little Ritual)
I love to top mine with avocado slices, a dollop of sour cream, and a sprinkle of cheese if I’m feeling decadent. My kids insist on extra lime wedges and a pile of crushed tortilla chips on the side—even though the soup itself is tortilla-less. Go figure. Sometimes I add a bit of pickled onions on top for a tangy kick—so good. And if you want to make it extra special, serve with homemade margaritas. Not that I’m enabling you, of course.
Pro Tips (AKA, Mistakes I’ve Made So You Don’t Have To)
- Don’t skip the lime juice at the end—it really brightens things up. I once forgot and it tasted a bit flat. Never again.
- Let the soup sit for a few minutes before serving. The flavors come together better (I tried rushing it once when the kids were hangry and it just wasn’t the same).
- If you use frozen corn, don’t worry about thawing it. It’ll be fine. Actually, I find it works better if you just toss it in frozen.
FAQ (Real Questions, Real Answers)
- Can I use chicken thighs instead of breasts? Absolutely! Sometimes they’re juicier, actually. Just trim the fat if you’re picky about that sort of thing.
- Is this spicy? Not really, unless you add the jalapeño or extra chili powder. If you’re nervous, go easy at first—you can always add heat, but you can’t take it away (trust me on that one).
- Can I double the recipe? Yep, but don’t go past the Instant Pot’s max fill line. I learned that the hard way—cleaning soup out of the steam valve isn’t my idea of fun.
- Does it freeze well? Yes, though the texture of the beans gets a tad softer. Still delicious, though. I think this tastes better the next day, too, so make extra if you can.
- What’s the best brand of broth? Honestly? I’ve tried fancy and cheap. They all work. Use what you’ve got—just avoid anything with a weird aftertaste. (If you want to check out my go-to for emergencies, here’s a good broth round-up.)
And there you have it! Instant Pot Chicken Tortilla-Less Soup—my not-so-secret weapon for easy dinners (and for pretending I’ve got it all together, at least until someone finds the dog in the laundry basket).
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 cup frozen corn
- 1 can (15 oz) black beans, drained and rinsed
- Juice of 1 lime
- Fresh cilantro, for garnish
Instructions
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1Set the Instant Pot to sauté mode. Add olive oil, then sauté the diced onion and red bell pepper for 3-4 minutes until softened.
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2Add minced garlic and cook for 1 minute until fragrant.
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3Add chicken breasts, diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, and salt. Stir to combine.
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4Seal the Instant Pot lid and set to pressure cook on high for 10 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
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5Remove the chicken breasts, shred them with two forks, and return to the pot. Stir in black beans, corn, and lime juice. Heat through for 2-3 minutes.
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6Serve hot, garnished with fresh cilantro.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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