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Instant Pot Creamy Chicken Tortilla Soup

Close-up of a bowl of creamy chicken tortilla soup Instant Pot topped with cilantro and tortilla strips.
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Make rich, creamy chicken tortilla soup quickly using your Instant Pot. This recipe delivers comforting, classic flavors with minimal effort for an easy weeknight meal.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 4 cups low sodium chicken broth
  • 1 packet (1 ounce) taco seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Salt and pepper to taste
  • For Serving: Tortilla strips, shredded Monterey Jack cheese, sour cream, fresh cilantro, lime wedges

Instructions

  1. Place the chicken breasts, black beans, corn, diced tomatoes and green chilies, green chilies, chicken broth, taco seasoning, cumin, and chili powder into the inner pot of your Instant Pot.
  2. Secure the lid and set the vent to sealing.
  3. Cook on Manual/Pressure Cook for 10 minutes on High Pressure.
  4. When cooking finishes, allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to quick release any remaining pressure.
  5. Remove the chicken breasts from the pot and place them on a cutting board. Shred the chicken using two forks.
  6. Return the shredded chicken to the Instant Pot.
  7. Set the Instant Pot to Sauté mode (Low). Add the cubed cream cheese to the soup. Stir gently until the cream cheese is completely melted and incorporated.
  8. Stir in the heavy cream. Continue stirring until the soup is smooth and creamy. Do not let it boil once the cream is added.
  9. Taste the soup and add salt and pepper as needed.
  10. Ladle the soup into bowls. Top with tortilla strips, cheese, cilantro, and a squeeze of lime juice.

Notes

  • For a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the soup during the Sauté step before adding the cream.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • Shredded rotisserie chicken works well if you want to skip the pressure cooking step for the chicken itself; just add it during the Sauté step.

Nutrition

Find it online: https://cookingbycarla.com/creamy-chicken-tortilla-soup-instant-pot/