Creamy Chicken Tortilla Soup Instant Pot Recipe

There’s something incredibly comforting about a bowl of creamy chicken tortilla soup, especially when it’s made in an Instant Pot. The rich, velvety broth, the tender chicken, the warmth of the spices, and the crunch of tortilla chips-it’s the ultimate dish that combines both ease and indulgence. Whether you’re looking for a weeknight dinner, meal prep for the week, or something to feed a crowd, this Instant Pot recipe is your go-to solution. It’s quick, hands-off, and results in a soup that tastes like it’s been simmering for hours.

So, let’s dive into this creamy chicken tortilla soup recipe that will have your taste buds dancing and your family asking for seconds.

Creamy Chicken Tortilla Soup Instant Pot Recipe

This recipe takes all the goodness of traditional chicken tortilla soup and brings it into the future with the convenience of the Instant Pot. It’s a one-pot wonder, meaning less clean-up and more time to enjoy that hearty, creamy goodness.

With a few simple ingredients, you can create a rich, comforting meal that’s perfect for any occasion. Plus, the beauty of the Instant Pot is that you can set it and forget it while it cooks up a delicious, satisfying dish in record time.

Ingredients Needed

For the best creamy chicken tortilla soup, you’ll want to gather these ingredients to get that perfect balance of flavors and textures. Here’s what you’ll need:

• Boneless, skinless chicken breasts or thighs – Chicken breasts work best for leaner soup, but thighs will give you a richer flavor and tenderness.
• Olive oil – For sautéing the onions and garlic, giving the soup a good base flavor.
• Yellow onion – A must for that aromatic savory start.
• Garlic cloves – Minced, for depth and warmth.
• Diced tomatoes – Fresh or canned; both work well. You’ll want the tomatoes to add acidity and slight sweetness.
• Green chilies – This gives the soup a little kick without overpowering the flavor.
• Chicken broth – The heart of the soup; a flavorful broth elevates the taste, making it deep and rich.
• Corn kernels – Fresh, frozen, or even canned; these add sweetness and texture to the soup.
• Taco seasoning – You can use store-bought or homemade (I’ll share a recipe later). It adds the perfect balance of spices-cumin, chili powder, paprika, etc.
• Heavy cream – For the rich, velvety texture.
• Lime juice – A squeeze of fresh lime juice at the end brightens up the flavors and adds a little acidity.
• Tortilla chips – Crushed, for garnish and added crunch. They make the perfect topping.
• Shredded cheese – Cheddar or Monterey Jack are the most popular choices to sprinkle on top.
• Fresh cilantro – For garnish, offering a burst of color and freshness to finish the dish.

Cooking Instructions

Now, let’s get to the fun part-cooking! The Instant Pot is the perfect tool for this recipe because it speeds up the process without sacrificing flavor.

1. Prep The Ingredients

   • Dice your onion and mince your garlic.
   • If you’re using frozen corn, make sure it’s thawed.
   • Slice your chicken into bite-sized pieces (or leave whole for shredding later).

2. Sauté The Base

   • Set your Instant Pot to “Sauté” mode and heat the olive oil.
   • Add the diced onion and garlic, cooking for 2-3 minutes until softened and fragrant.

3. Add The Chicken And Spices

   • Add the diced chicken to the pot, followed by the taco seasoning. Stir to coat the chicken evenly with the spices. Cook for another 3-4 minutes until the chicken begins to brown slightly.

4. Build The Soup

   • Add the diced tomatoes, green chilies, corn, and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot (that’s where all the flavor is).
   • Seal the Instant Pot lid and make sure the valve is set to “Sealing”.
   • Set the Instant Pot to “Pressure Cook” or “Manual” on high for 10 minutes.

5. Release And Finish

   • Once the cooking time is up, do a quick release of pressure.
   • Open the lid carefully, and add the heavy cream and lime juice. Stir well to combine. Taste and adjust seasoning as needed (more salt, pepper, or taco seasoning can be added).
   • Shred the chicken with two forks or, if you left it whole, remove the chicken, shred it, and return it to the soup.

6. Serve And Garnish

   • Ladle the soup into bowls, top with crushed tortilla chips, shredded cheese, fresh cilantro, and an extra squeeze of lime if you like.
   • Serve hot and enjoy the creamy, comforting goodness!

Ingredient Insights

Understanding the role of each ingredient can elevate your appreciation for this soup. Let’s dive into some of the key players:

• Chicken: Using chicken breasts will give you a leaner soup, while thighs offer more flavor and juiciness. You can even use rotisserie chicken for a shortcut, but adding raw chicken and cooking it with the soup creates deeper flavor.
• Taco Seasoning: This is an easy way to bring all those vibrant spices together-cumin, chili powder, garlic powder, onion powder, and paprika. Homemade versions let you control the spice level and add a bit of personality to your dish.
• Heavy Cream: This is what turns a basic chicken tortilla soup into something truly creamy and indulgent. You could use half-and-half or even milk if you’re looking to cut some calories, but the richness of heavy cream is what gives the soup its luxurious mouthfeel.
• Tortilla Chips: These aren’t just for topping; they soak up some of the soup, adding a soft, hearty texture and an extra crunch in each bite.

Expert Tips

• Adjust the thickness: If you want a thicker soup, blend part of the soup (including chicken) after cooking, then stir it back in. Alternatively, you can cook the soup down longer on sauté mode after pressure cooking.
• Make it spicier: Add some chopped jalapeños or a pinch of cayenne pepper to give the soup a nice kick.
• Don’t overcook the chicken: If you want juicy, tender chicken, be sure to follow the cooking times carefully. Overcooking can result in dry, stringy chicken.
• Use fresh tortilla chips: The texture of fresh tortilla chips is unbeatable-don’t skimp on this garnish!

Recipe Variations

This creamy chicken tortilla soup is versatile, and there are plenty of ways you can adjust it to suit your tastes:

• Add beans: Black beans or pinto beans would be a great addition for extra protein and fiber. Just throw them in with the chicken and broth.
• Vegetarian version: Skip the chicken and use veggie broth with extra beans and some diced zucchini, sweet potatoes, or corn for heartiness.
• Spicy version: If you love spice, add a chopped serrano pepper or a splash of hot sauce to the soup after it’s cooked.
• Cheese variety: Swap out the shredded cheddar for something like pepper jack or even a bit of crumbled queso fresco for a different cheese profile.

Final Words

This Instant Pot creamy chicken tortilla soup is one of those recipes that’s as comforting as it is versatile. Whether you’re feeding a family, hosting a cozy get-together, or just looking to enjoy a quick and delicious dinner, it’s guaranteed to satisfy. The beauty of the Instant Pot is that it allows you to bring together bold flavors and rich textures in a fraction of the time, without compromising on taste.

Plus, the ease of prep and the hands-off cooking make this soup perfect for busy nights when you still want something homey and filling.