Effortless Instant Pot Tortilla Soup: A Dump-and-Go Recipe

Craving a warm, comforting bowl of tortilla soup but short on time? This dump-and-go Instant Pot tortilla soup recipe is your answer! It’s incredibly easy, requires minimal effort, and delivers a flavor explosion in every spoonful. Forget spending hours simmering on the stovetop; with this recipe, you can have a delicious, hearty soup ready in under an hour.

This recipe is perfect for busy weeknights, potlucks, or any time you need a quick and satisfying meal. It’s also easily customizable to suit your dietary needs and preferences. Whether you’re a vegetarian, a meat-lover, or simply looking for a healthy and flavorful option, this Instant Pot tortilla soup is sure to become a family favorite.

## Why You’ll Love This Dump-and-Go Instant Pot Tortilla Soup

* **Effortless:** As the name suggests, this recipe is incredibly easy. Simply dump all the ingredients into the Instant Pot, set the timer, and let it do its magic.
* **Quick:** Thanks to the Instant Pot’s pressure cooking abilities, this soup cooks much faster than traditional stovetop methods.
* **Flavorful:** Despite its simplicity, this soup is packed with flavor. The combination of spices, vegetables, and broth creates a rich and satisfying taste.
* **Customizable:** This recipe is easily adaptable to your liking. Add more vegetables, change the protein, or adjust the spice level to create your perfect bowl of tortilla soup.
* **Budget-Friendly:** Tortilla soup is a great way to use up leftover vegetables and pantry staples, making it a budget-friendly meal option.
* **Freezer-Friendly:** This soup freezes well, making it perfect for meal prepping or saving leftovers for future enjoyment.

## Ingredients You’ll Need

Here’s what you’ll need to make this delicious Instant Pot tortilla soup:

* **Chicken Broth:** The base of the soup. You can use store-bought or homemade chicken broth. Vegetable broth works well for a vegetarian option.
* **Diced Tomatoes:** Canned diced tomatoes provide a tangy and flavorful base. Fire-roasted diced tomatoes add an extra layer of smokiness.
* **Black Beans:** Canned black beans add protein and fiber to the soup. Rinse and drain them before adding them to the Instant Pot.
* **Corn:** Frozen or canned corn adds sweetness and texture. If using canned corn, drain it before adding it to the Instant Pot.
* **Onion:** Diced onion adds depth of flavor to the soup. Yellow or white onion works well.
* **Bell Pepper:** Diced bell pepper adds color and sweetness. Red, yellow, or orange bell peppers are all good choices.
* **Garlic:** Minced garlic adds a pungent and aromatic flavor. Use fresh garlic for the best flavor.
* **Chili Powder:** Chili powder provides a warm and earthy flavor. Adjust the amount to your preferred spice level.
* **Cumin:** Cumin adds a warm and slightly bitter flavor. It’s a staple spice in many Mexican dishes.
* **Oregano:** Dried oregano adds a slightly minty and earthy flavor.
* **Chicken:** Cooked chicken adds protein to the soup. You can use shredded rotisserie chicken, leftover grilled chicken, or cooked chicken breast.
* **Lime Juice:** Fresh lime juice adds a bright and tangy finish.
* **Salt and Pepper:** To taste.

**Optional Toppings:**

* **Tortilla Strips:** Crispy tortilla strips add texture and flavor.
* **Avocado:** Diced avocado adds creaminess and healthy fats.
* **Sour Cream or Greek Yogurt:** Adds a tangy and creamy element.
* **Shredded Cheese:** Cheddar, Monterey Jack, or Mexican blend cheese are all great options.
* **Cilantro:** Fresh cilantro adds a bright and herbaceous flavor.
* **Jalapeño:** Sliced jalapeño adds heat.

## Step-by-Step Instructions

Follow these simple steps to make your own dump-and-go Instant Pot tortilla soup:

1. **Combine Ingredients:** In the Instant Pot, combine the chicken broth, diced tomatoes, black beans, corn, onion, bell pepper, garlic, chili powder, cumin, oregano, salt, and pepper.
2. **Add Chicken:** Add the cooked and shredded chicken to the Instant Pot.
3. **Pressure Cook:** Secure the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 15 minutes.
4. **Natural Pressure Release:** Allow the Instant Pot to naturally pressure release for 10 minutes, then manually release any remaining pressure.
5. **Stir and Add Lime Juice:** Carefully remove the lid and stir in the lime juice.
6. **Serve and Top:** Serve hot and garnish with your favorite toppings, such as tortilla strips, avocado, sour cream, cheese, and cilantro.

## Detailed Recipe Card

**Yields:** 6-8 servings
**Prep Time:** 10 minutes
**Cook Time:** 25 minutes

**Ingredients:**

* 6 cups chicken broth
* 28 ounces diced tomatoes, undrained
* 15 ounces black beans, rinsed and drained
* 1 cup frozen or canned corn
* 1 medium onion, diced
* 1 bell pepper (any color), diced
* 2 cloves garlic, minced
* 2 tablespoons chili powder
* 1 teaspoon cumin
* 1 teaspoon dried oregano
* 2 cups cooked and shredded chicken
* 2 tablespoons lime juice
* Salt and pepper to taste
* Optional toppings: tortilla strips, avocado, sour cream, shredded cheese, cilantro, jalapeño

**Instructions:**

1. In a 6-quart Instant Pot, combine the chicken broth, diced tomatoes, black beans, corn, onion, bell pepper, garlic, chili powder, cumin, oregano, salt, and pepper.
2. Add the cooked and shredded chicken to the Instant Pot.
3. Secure the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 15 minutes.
4. Allow the Instant Pot to naturally pressure release for 10 minutes, then manually release any remaining pressure.
5. Carefully remove the lid and stir in the lime juice.
6. Taste and adjust seasonings as needed.
7. Serve hot and garnish with your favorite toppings.

## Tips and Variations

* **Spice Level:** Adjust the amount of chili powder to control the spice level. For a milder soup, use less chili powder. For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño.
* **Vegetarian Option:** Omit the chicken and use vegetable broth instead of chicken broth for a vegetarian version.
* **Add More Vegetables:** Feel free to add other vegetables to the soup, such as zucchini, carrots, or celery.
* **Thickening the Soup:** If you prefer a thicker soup, you can blend a portion of the soup with an immersion blender or in a regular blender before serving. Be careful when blending hot liquids.
* **Smoked Paprika:** Add a teaspoon of smoked paprika for a smoky flavor boost.
* **Rotisserie Chicken:** Using rotisserie chicken makes this recipe even quicker and easier. Simply shred the chicken and add it to the Instant Pot.
* **Lime Wedges:** Serve with extra lime wedges for squeezing into the soup.
* **Freezing:** Let the soup cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

## Serving Suggestions

This Instant Pot tortilla soup is delicious on its own, but it’s even better with a variety of toppings. Here are a few serving suggestions:

* **Tortilla Strips:** Crispy tortilla strips are a classic topping for tortilla soup.
* **Avocado:** Diced avocado adds creaminess and healthy fats.
* **Sour Cream or Greek Yogurt:** Adds a tangy and creamy element.
* **Shredded Cheese:** Cheddar, Monterey Jack, or Mexican blend cheese are all great options.
* **Cilantro:** Fresh cilantro adds a bright and herbaceous flavor.
* **Jalapeño:** Sliced jalapeño adds heat.
* **Lime Wedges:** Serve with extra lime wedges for squeezing into the soup.
* **Side Dish:** Serve with a side of cornbread or a simple salad for a complete meal.

## Make Ahead Instructions

This soup is a great make-ahead meal. You can prepare it a day or two in advance and store it in the refrigerator until you’re ready to serve it. Simply reheat it on the stovetop or in the microwave.

## Storage Instructions

* **Refrigerator:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Let the soup cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

## Nutritional Information

(Note: Nutritional information is an estimate and may vary based on specific ingredients used.)

* **Calories:** Approximately 300-400 per serving
* **Protein:** 25-35 grams
* **Fat:** 10-20 grams
* **Carbohydrates:** 30-40 grams
* **Fiber:** 5-10 grams

## Common Questions

**Can I use a different type of bean?**

Yes, you can use pinto beans, kidney beans, or cannellini beans instead of black beans.

**Can I use a different type of meat?**

Yes, you can use shredded pork or ground beef instead of chicken. Cook the meat before adding it to the Instant Pot.

**Can I make this soup on the stovetop?**

Yes, you can make this soup on the stovetop. Simply combine all the ingredients in a large pot and simmer for 30-45 minutes, or until the vegetables are tender.

**Can I make this soup in a slow cooker?**

Yes, you can make this soup in a slow cooker. Combine all the ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

**How do I prevent the Instant Pot from getting a burn notice?**

Make sure there is enough liquid in the Instant Pot. The diced tomatoes and chicken broth should provide enough liquid. Also, avoid using thickeners like cornstarch or flour, as they can cause the soup to stick to the bottom of the pot.

## Conclusion

This dump-and-go Instant Pot tortilla soup is a quick, easy, and flavorful meal that’s perfect for busy weeknights. It’s also customizable to your liking and budget-friendly. So, gather your ingredients, fire up your Instant Pot, and enjoy a comforting bowl of tortilla soup tonight!

Enjoy your delicious and effortless Instant Pot Tortilla Soup! This recipe is sure to become a regular in your meal rotation.