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DINNERTIME SOUPS/SALADS

Instant Pot Chicken Tortilla Soup

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.

 

Instant Pot Chicken Tortilla Soup

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.

 

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).

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 2 chicken breasts (6-8 ounce)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cups frozen corn
  • 1 large onion, diced
  • 1- 6 ounce can tomato paste
  • 32 ounces low sodium chicken stock
  • 1/4 cup Taco Seasoning, storebought or homemade

Instructions

    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 when 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.

© Aimee
Category: SOUPS/SALADS
3.4.3177

 

Instant Pot Chicken Tortilla Soup

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.

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.

 

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About Aimee

Southern born and raised, Aimee enjoys living life in the deep South with husband Brian and Cavalier King Charles Spaniels Milo, Murph, Tucker and their occasional foster dog. A graduate of Louisiana College, she once haphazardly traded in a career in corporate insurance for the aprons and ovens of her kitchen. AimeeBroussard.com is the online diary of her journey as an award-winning cookie creator and two-time cookbook author.

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Hi, I'm Aimee. Southern born and raised, a self proclaimed accidental entrepreneur with a penchant for porches and sweet hospitality. I'm a two time cookbook author, recipe developer and award winning cookie creator making my home in the deep South with husband, Brian and a gaggle of Cavalier King Charles Spaniels. WELCOME to my online front porch.

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🍰 Heirloom Recipes + sweet Southern Charm
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Aimee | Aimee’s Pretty Palate
There are only 4 more Mondays (3 if you don't coun There are only 4 more Mondays (3 if you don't count today!) between now and Mardi Gras and I've got a King Cake recipe for every. single. Monday. πŸ‘‘ Today? KING CAKE FUDGE that looks like mini king cakes. Rich, buttery with cinnamon goodness throughout. πŸ’œπŸ’šπŸ’›
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Temperatures are droppin' and my slow cooker is ho Temperatures are droppin' and my slow cooker is hoppin'! πŸ™Œ Slow Cooker Cheeseburger Soup means you don't have to go outside to flip the burgers on the grill OR make your kitchen all burger-y by cooking indoors. πŸ” πŸ₯£ It’s also comfort food in a bowl and I think after the past few days, it's the perfect weekend embrace. 
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Find this recipe under the Soup/Salad section on aimeebroussard.com. 
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#ad With its perfect shade of red, this fruity and #ad With its perfect shade of red, this fruity and festive, family-friendly Pomegranate Punch is sparkling and glistening....you won't even realize there's alcohol missing! Strolling through @Sprouts, I saw that the plump pomegranates were on sale and I had no choice but to add them to my buggy. They're delicious in recipes, but they serve double duty as serving tray adornment! πŸ™Œ 
Here's what you need to grab:
1 medium-sized pomegranate 
1/4 cup pomegranate juice (extracted from the pomegranate)
4 cups multi fruit cranberry juice (I used Langer’s Cranberry Plus also found at Sprouts) 
1 1/2 cups lemonade 
6 cups ginger ale 
garnishes: pomegranate arils, lemon slices, lime slices
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Prepare the pomegranate juice by first rolling the pomegranate to loosen the seeds. 
Cut the pomegranate in half, and hold each half over a bowl, seeds facing down and push inward on the skin forcing the seeds into the bowl. Reserve several arils for garnish; rinse and set aside. 
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Top with slices of lemons, limes and the reserved pomegranate seeds. 
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That's it. Load your serving tray up with extra fruit and then stand back and watch everyone rave and feel a little fancy- even the kiddos. ❀️
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