The Ultimate Instant Pot Creamy Chicken Tortilla Soup: Flavor-Packed & Effortlessly Delicious
Imagine a hearty, comforting bowl of soup that tastes like it has been simmering on the stove all day long, yet comes together with minimal effort and in a fraction of the time. That’s exactly what you get with this easy **Instant Pot Creamy Chicken Tortilla Soup**. This recipe is designed to save you time and skip the extensive prep work, delivering a rich, flavor-packed experience that will quickly become a family favorite. No one needs to know how simple it was to create such a deeply satisfying meal in your Instant Pot!
Do you ever find yourself craving the warmth and comfort of a homemade soup, but dread the thought of standing over a steaming pot for an hour or more, constantly stirring and monitoring? You’re not alone! Many of us love the *idea* of soup but struggle with the time commitment. This is where the magic of the Instant Pot truly shines, especially for recipes like our Creamy Chicken Tortilla Soup.
With this recipe, you can enjoy all the comforting deliciousness of a traditional chicken tortilla soup without having to babysit a pot. Once your initial, minimal prep work is complete, you’ll be able to kick back on the couch for a mere **17 minutes** while your Instant Pot works its wonders. That’s right, just 17 minutes of active pressure cooking and a short natural release will transform simple ingredients into a meal that tastes like it’s been slow-cooked for hours. This hands-off approach is one of the biggest reasons we absolutely adore the Instant Pot; it allows us to achieve that homemade, long-simmered taste in record time, freeing you up to do what you love (like scrolling through TikTok!). While you do need to quickly sauté the onions and garlic to build a foundational flavor, it’s truly minimal work for a huge flavor payoff. Beyond that, this simple weeknight recipe for Instant Pot Creamy Chicken Tortilla Soup is practically a “dump and go” meal!
Key Ingredients for the Perfect Creamy Chicken Tortilla Soup
The beauty of this Instant Pot Creamy Chicken Tortilla Soup lies in its straightforward ingredients that pack a punch of flavor. Here’s a closer look at what you’ll need and why each component is essential:
- Chicken Breasts: For this recipe, you’ll need approximately 1 ½ pounds of boneless, skinless chicken breasts. This quantity typically translates to about 3 large breasts from most grocery stores, but always check the weight. Using boneless and skinless chicken ensures easy cooking and effortless shredding right in the pot, saving you precious time. You could also use boneless, skinless chicken thighs for a slightly richer flavor.
- Chicken Broth: Around 6 cups of chicken broth form the liquid base of our soup. Whether you opt for homemade or store-bought, a “low sodium” variety is highly recommended. This allows you to control the salt content precisely, seasoning to taste later for the perfect balance. Quality broth is key to a flavorful soup.
- Diced Tomatoes and Green Chilies (Rotel): Often referred to by the brand name “Rotel,” this Tex-Mex blend of diced tomatoes and green chilies adds a fantastic depth of flavor and a touch of heat. If Rotel isn’t available in your area or you prefer a milder option, a super simple Rotel Substitute can be easily made at home, details for which are also on my blog.
- Black Beans: One 15oz can of black beans adds heartiness and protein to the soup. Remember to rinse and drain them thoroughly before adding them to the Instant Pot. This step removes excess sodium and any starchy liquid, ensuring the best possible texture and taste.
- Crushed Tortilla Chips: This might seem like an unusual addition, but crushed tortilla chips serve two important purposes: they help to naturally thicken the soup, giving it body, and they infuse it with a wonderful, authentic corn and tortilla flavor. Keep some extra on hand for topping each bowl!
- Cream Cheese: For that signature creamy texture, brick-style cream cheese is essential. Softening it beforehand (either by letting it sit at room temperature or microwaving in 15-second intervals until smooth) will make it much easier to blend seamlessly into the hot soup, preventing lumps.
- Corn: Frozen corn is our preferred choice for its superior taste and texture, which holds up beautifully during cooking. If canned corn is what you have, you can substitute 1 ½ cups of frozen corn with the same amount of well-drained canned corn (approximately 1 ½ 14oz cans).
- Other Essential Ingredients: Aromatic building blocks like butter (or oil), diced onion, and minced garlic are crucial for setting the flavor foundation. Fresh limes provide a bright, zesty finish. Spices such as chili powder, ground cumin, smoked paprika, and ground black pepper deliver that quintessential Tex-Mex warmth and complexity.
Step-by-Step Instructions: Crafting Your Instant Pot Creamy Chicken Tortilla Soup
Creating this delicious soup in your Instant Pot is incredibly straightforward. Follow these steps for a perfect meal every time:
-
Initiate Sauté Mode: Begin by selecting the “Sauté” function on your Instant Pot. Set the timer for 30 minutes, giving you plenty of time for the initial steps. Allow the inner pot to heat up properly.
-
Sauté Aromatics: Once the inner pot is hot, add the butter or oil. Use a wooden spoon to swirl it around, ensuring the bottom of the pot is evenly coated. Add the diced onions and sauté them until they become translucent and lightly browned, which usually takes about 5 minutes. This step is crucial for developing the foundational flavors of your soup.
-
Add Garlic: Stir in the minced garlic and continue to sauté for about 1 minute until it becomes fragrant. Be vigilant here to avoid burning the garlic, as burnt garlic can impart a bitter taste.
-
Deglaze the Pot: Pour in the chicken broth and stir it well. Immediately use the bottom of your wooden spoon to scrape up any brown bits that may have stuck to the bottom of the Instant Pot. This process, called deglazing, prevents a “Burn” error and incorporates all those delicious caramelized flavors into your soup.
-
Cancel Sauté: Hit the “Cancel” button on your Instant Pot to turn off the sauté mode.
-
Layer Ingredients: Now, add the Rotel (diced tomatoes and green chilies), the canned diced green chilies, and the rinsed and drained black beans to the pot. Gently place the chicken breasts into the Instant Pot using a pair of tongs, ensuring they are mostly submerged in the liquid.
-
Season Generously: Sprinkle in the chili powder, ground cumin, smoked paprika, black pepper, and the crushed tortilla chips. Stir everything thoroughly to combine all the flavors. Squeeze in the juice of one fresh lime – this brightens all the savory notes.
-
Pressure Cook: Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place and the vent is set to “Sealing.” Cook on manual pressure (or “Pressure Cook”) for 12 minutes. The Instant Pot will take some time to come to pressure before the 12-minute cooking cycle begins.
-
Release Pressure: Once the 12 minutes of cooking are complete, the Instant Pot will beep and switch to the “Warm” mode. Allow a natural pressure release (NPR) for 5 minutes. This crucial step helps the chicken to remain incredibly tender and prevents the soup from frothing excessively. After 5 minutes, carefully switch the valve to “Venting” to perform a quick manual pressure release. Stand clear of the steam.
-
Open and Prepare Chicken: When the silver pin has dropped, indicating that all pressure has been released and it is safe to open, carefully remove the lid of the Instant Pot. Using tongs, remove the cooked chicken breasts and set them aside on a plate to cool slightly.
Finishing the Creamy Soup
Now comes the step that makes this chicken tortilla soup extra special and undeniably creamy!
-
Add Corn and Cream Cheese: Add the frozen corn kernels and the cubed, softened cream cheese directly into the hot soup in the Instant Pot. Stir these ingredients well to begin the melting process. Place the lid back on the Instant Pot (no need to seal or set pressure) and let the soup sit for about 5 minutes. The residual heat will help melt the cream cheese.
-
Shred the Chicken: While the cream cheese is melting, use two forks to easily shred the cooked chicken breast on the plate. The Instant Pot has made it incredibly tender, so it should shred effortlessly.
-
Stir Until Smooth: After 5 minutes, return to the Instant Pot and stir the soup vigorously. Use a fork or the back of a spoon to break up any soft chunks of cream cheese, ensuring it fully incorporates into the soup for a smooth, creamy consistency. If your cream cheese hasn’t melted completely, you can bring the soup to a gentle simmer using the “Sauté” function (on “Less” mode if available), stirring often until it’s perfectly smooth.
-
Combine and Serve: Finally, add the shredded chicken breast back into the soup and stir to combine. Serve your Instant Pot Creamy Chicken Tortilla Soup immediately, accompanied by lime wedges and your favorite toppings. Enjoy this rich, comforting meal!
Best Toppings for Chicken Tortilla Soup
No creamy chicken tortilla soup is complete without a generous array of toppings! These additions not only enhance the flavor but also add wonderful texture and visual appeal:
- Crushed Tortilla Chips: Essential for that satisfying crunch and extra tortilla flavor.
- Chopped Fresh Cilantro: A burst of fresh, herbaceous flavor that perfectly complements the Tex-Mex spices.
- Diced Tomatoes: Adds a fresh, juicy element and a pop of color.
- Diced Avocado: Offers a creamy, rich texture and a lovely healthy fat component.
- Cotija Cheese: A salty, crumbly Mexican cheese that adds a tangy depth.
- Shredded Cheddar Cheese: Melts beautifully into the hot soup for an extra layer of cheesiness.
- Sour Cream: A dollop of sour cream adds a cool, creamy contrast to the soup’s warmth and spice.
- Mexican Crema: A thinner, tangier alternative to sour cream, often drizzled over the top.
- Lime Wedges: A squeeze of fresh lime juice just before eating brightens all the flavors and adds a final zesty kick.
Substitutions for Dietary Needs and Preferences
This Instant Pot Creamy Chicken Tortilla Soup is wonderfully adaptable! Here are some common substitutions to fit various dietary requirements:
- Gluten-Free: To make this recipe completely gluten-free, simply substitute the regular crushed tortilla chips with certified gluten-free corn tortilla chips. Additionally, always verify that all packaged ingredients, such as chicken broth and cream cheese, are explicitly labeled as gluten-free to avoid any hidden gluten.
- Dairy-Free: For a dairy-free version, replace the cream cheese with 1 cup of full-fat coconut milk (from a can, not a carton) whisked together with 2 tablespoons of all-purpose flour. Add this mixture to the soup and bring it to a simmer using the “Sauté” function, cooking for about 5-10 minutes until it thickens. Use oil instead of butter when sautéing the onions. Also, double-check that your chosen tortilla chips are dairy-free, as some brands may contain dairy.
- Cream Cheese Alternative: If you’re not a fan of cream cheese or don’t have it on hand, you can achieve a similar creamy consistency using heavy cream. Whisk together 1 cup of heavy cream and 2 tablespoons of all-purpose flour until smooth. Stir this mixture into the soup, then bring it to a simmer on the “Sauté” function and cook for 5-10 minutes, stirring occasionally, until the soup has thickened to your desired richness.
Exciting Recipe Variations to Try
Feeling creative? This chicken tortilla soup recipe provides an excellent base for various culinary explorations:
- Instant Pot Ground Beef Tortilla Soup: For a hearty alternative, omit the chicken breasts. Instead, brown 1 ½ pounds of lean ground beef directly in the Instant Pot using the “Sauté” function, or in a separate skillet. Drain any excess fat, then add the browned ground beef to the soup at the same step where you would normally add the chicken breasts. You can also experiment with ground turkey or a mix of ground meats.
- Spicier Kick: If you love heat, consider adding a finely diced jalapeño or serrano pepper along with the onions and garlic, or a pinch of cayenne pepper with the other spices. A dash of your favorite hot sauce at serving time can also elevate the spice level.
- Vegetarian Tortilla Soup: To make this recipe vegetarian, replace chicken broth with vegetable broth and omit the chicken breasts entirely. You can boost the protein and fiber by adding an extra can of black beans, pinto beans, or even some pre-cooked lentils.
Frequently Asked Questions About Instant Pot Creamy Chicken Tortilla Soup
If the heat from traditional Rotel is too much for your palate, you have a couple of excellent options. First, look for the “mild” version of Rotel, which is specifically formulated to be less spicy than the original. If you are extremely sensitive to any heat, or prefer no chilies at all, you can substitute the 3 (10oz) cans of Rotel in this recipe with 2 (15oz) cans of fire-roasted diced tomatoes. Fire-roasted tomatoes will still provide a wonderful depth of flavor without the added heat of green chilies.
Don’t worry if Rotel isn’t available in your local grocery store. It’s quite easy to make a substitute using readily available ingredients. You can create your own blend by combining diced tomatoes with canned diced green chilies. For precise measurements and more detailed instructions, please refer to my dedicated Rotel Substitute post. For this recipe, you’ll need the equivalent of three 10oz cans.
While cream cheese is key to the “creamy” aspect of this soup, it’s certainly not the only way to achieve a rich texture. If you prefer to avoid cream cheese, you can create a thickening agent by whisking together 1 cup of heavy cream with 2 tablespoons of all-purpose flour until smooth. Stir this mixture into your cooked soup. Then, bring the soup to a gentle simmer using the “Sauté” function (on low), stirring continuously for about 5-10 minutes until the soup thickens to your desired consistency. This will yield a similarly luxurious and creamy result.
There are several effective methods to thicken your chicken tortilla soup, depending on your preferred outcome and ingredients on hand. As used in this recipe, adding crushed tortilla chips directly into the soup during cooking helps to absorb liquid and adds a subtle corn flavor. Secondly, incorporating a thick, creamy element like cream cheese (as done here) or a roux (butter and flour paste) provides substantial body and richness. Thirdly, for a quick fix, you can always use a cornstarch slurry (1-2 tablespoons of cornstarch mixed with equal parts cold water) stirred into the simmering soup until it reaches your desired thickness.
Absolutely! This soup is fantastic for meal prepping. You can make the entire batch ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it’s too thick.
More Easy Instant Pot Dinners You’ll Love
If you’re a fan of quick, delicious, and easy Instant Pot meals, be sure to check out these other fantastic recipes from our collection:
- Instant Pot Creamy Mushroom Soup
- Homemade Instant Pot Hamburger Helper
- 5-Ingredient Instant Pot Mac and Cheese
- Instant Pot Unstuffed Cabbage Rolls
Instant Pot Creamy Chicken Tortilla Soup
Print
Pin
Rate
Ingredients
- 2 tablespoons butter or oil
- 1 medium onion diced
- 5 cloves garlic minced
- 6 cups low sodium chicken broth
- 3 10oz cans Rotel green chilies and tomatoes
- 1 4oz can diced green chilies
- 1 15oz can black beans, drained and rinsed
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ¼ cup crushed tortilla chips
- 3 large chicken breasts about 1 ½ pounds
- 2 limes 1 juiced and 1 for serving
- 1 ½ cups frozen corn
- 1 8oz brick cream cheese, cubed
Toppings (optional)
- Chopped cilantro
- Crushed tortilla chips
- Shredded cheese
- Sour cream
- Cotija cheese
- Diced avocado
Instructions
-
Select the “sauté” function of your Instant Pot and set the timer for 30 minutes.
-
Once the inner pot is hot, add the butter or oil, and use a wooden spoon to swirl it around to evenly coat the bottom of the pan.
-
Add in the onions, and sauté until translucent and lightly browned, about 5 minutes.
-
Add the garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic!
-
Pour in the chicken broth and stir well to combine. Use the bottom of your wooden spoon to scrape any brown bits off the bottom of the Instant Pot.
-
Hit the “cancel” button of the Instant Pot to turn off the sauté mode.
-
Add in the Rotel, diced green chilies, black beans, chili powder, ground cumin, paprika, black pepper, crushed tortilla chips, and the juice of 1 lime. Stir well to combine.
-
Use a pair of tongs to add the chicken breasts to the Instant Pot.
-
Place the lid on the Instant Pot and cook for 12 minutes on manual pressure.
-
The Instant Pot will beep to indicate it has come to pressure, it will cook for 12 minutes, and then it will beep to indicate it is done and switch onto the “warm” mode. Do a natural pressure release for 5 minutes, before switching the valve to “venting” to do a manual pressure release.
-
When the pin has dropped, indicating it is safe to open the Instant Pot, carefully remove the lid of the Instant Pot.
-
Remove the chicken breasts and set aside on a plate.
-
Add the corn kernels and cubed cream cheese. Stir well. Place the lid on the Instant Pot and let the soup sit for about 5 minutes.
-
Meanwhile, use two forks to shred the chicken breast.
-
Once you have waited 5 minutes, return to the Instant Pot and stir the mixture well, using a fork or the back of a spoon to break up any soft chunks of cream cheese. If your cream cheese hasn’t melted well, bring the soup to a simmer using the sauté function. Stir often to help the cream cheese melt into the soup.
-
Add the chicken breast back to the soup and stir.
-
Serve immediately with lime wedges, and your favorite toppings.
Video
Notes
Dairy free: Substitute the cream cheese for 1 cup of coconut milk with 2 tablespoons of flour whisked in. Bring the soup to a simmer on sauté mode and cook until thickened, about 5-10 minutes. Use oil in place of butter to sauté the onions. Verify that the tortilla chips are dairy free (some brands are, some are not).
Cream cheese: In place of cream cheese, whisk together 1 cup of heavy cream and 2 tablespoons of all purpose flour. Add this to the soup and whisk to combine. Bring the soup to a simmer and cook until thickened, about 5-10 minutes.
Rotel Substitute:
I have a post, detailing how to make a Rotel substitute. This is handy if you need Rotel for a recipe, but there is none available in your area. For this recipe, you need the equivalent of 3 cans, which is a little less than double my original recipe.
- 2 (15oz) can fire roasted diced tomatoes, undrained
- 2 (4oz) can diced green chilies, undrained
- 4 tsp. lime juice
- 2 tbsp. fresh chopped cilantro (optional)
Weigh out and use just 30oz of the mixture above. You can easily freeze any leftovers if needed.
Nutrition
Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.