I made a Creamy Chicken Tortilla Soup that somehow tastes like it simmered all day yet came together in under 30 minutes in the Instant Pot, and honestly you won’t believe it until you scroll.

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Ingredients

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Chicken breasts: hearty protein, keeps it filling.
Chicken broth: savory base that’s soothing and light.
Diced tomatoes: adds brightness and a touch tangy.
Green chiles: little heat and mild kick.
Corn: sweet pops, nice little texture contrast.
Black beans: earthy protein, makes it hearty.
Yellow onion: sweetness and depth when it softens.
Garlic: punchy aroma, can’t skip it.
Taco seasoning: easy flavor shortcut, it’s familiar.
Ground cumin: warm, toasty background spice.
Chili powder: smoky warmth without overwhelming heat.
Kosher salt: brings out everything’s true taste.
Black pepper: simple bite, keeps it lively.
Olive oil: slicks and sautés, subtle fruitiness.
Cream cheese: creamy tang that makes it silky.
Half and half: richer mouthfeel, feels indulgent.
Lime juice: brightens and cuts the richness.
Cilantro: herbal freshness, split opinions welcome.
Tortillas or chips: crunchy topping, fun texture.
Shredded cheese: melty, cheesy finish you’ll crave.

Ingredient Quantities

2 boneless skinless chicken breasts (about 1 1/2 lb), or 3 small breasts

4 cups low sodium chicken broth

1 (14.5 oz) can diced tomatoes, undrained

1 (4 oz) can diced green chiles

1 cup frozen or canned corn, drained if canned

1 (15 oz) can black beans, rinsed and drained

1 medium yellow onion, chopped

3 cloves garlic, minced

2 tbsp taco seasoning (or 1 tbsp chili powder plus 1 tsp cumin and 1 tsp paprika)

1 tsp ground cumin

1 tsp chili powder

1 tsp kosher salt, more to taste

1/2 tsp freshly ground black pepper

1 tbsp olive oil

4 oz cream cheese, cubed and softened

1/2 cup half and half or heavy cream

2 tbsp fresh lime juice

1/4 cup chopped fresh cilantro

4 to 6 small corn tortillas, cut into strips or 1 cup tortilla chips for topping

1 cup shredded cheddar or Mexican blend cheese, for garnish

How to Make this

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1. Set Instant Pot to sauté and heat 1 tbsp olive oil, add chopped onion and cook until soft about 3 minutes then stir in minced garlic and cook 30 seconds more.

2. Add 2 tbsp taco seasoning, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp kosher salt and 1/2 tsp black pepper; stir so the spices toast a little and coat the onions.

3. Pour in 4 cups low sodium chicken broth, 1 (1
4.5 oz) can diced tomatoes with juices, 1 (4 oz) can diced green chiles, 1 cup corn, and 1 (15 oz) can black beans (rinsed and drained) then nestle 2 boneless skinless chicken breasts into the liquid.

4. Secure the lid, set valve to sealing and pressure cook on high for 10 minutes (it will take a few minutes to come to pressure).

5. Quick release the pressure carefully, remove the chicken to a cutting board and shred with two forks; return shredded chicken to the pot.

6. Turn Instant Pot to sauté on low, add 4 oz cubed cream cheese and 1/2 cup half and half, stir until smooth and creamy. Taste and add more salt or pepper if needed.

7. Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. If soup seems too thick add a bit more broth or water and reheat a minute.

8. Meanwhile crisp 4 to 6 small corn tortilla strips in a skillet with a little oil or bake at 400F for 8 to 10 minutes or just use 1 cup tortilla chips for topping.

9. Serve soup hot topped with tortilla strips or chips and 1 cup shredded cheddar or Mexican blend cheese. Enjoy, it tastes like it simmered all day even though it didnt.

Equipment Needed

1. Instant Pot (or electric pressure cooker)
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula
6. Can opener
7. Colander or sieve (for rinsing beans)
8. Two forks (for shredding chicken)
9. Skillet or baking sheet (for crisping tortilla strips)
10. Ladle and serving bowls

FAQ

Can I use frozen chicken breasts instead of thawed? Yes, but cook time will be longer or you should thaw first. If you start from frozen cook on high pressure for 15 minutes and natural release for 10, then check temperature. Thawed gives more even shredding though.

How do I make the soup thicker or thinner? For thicker soup stir in an extra 2 ounces of cream cheese or mash some beans with a fork. For thinner add up to 1 cup extra chicken broth and adjust seasoning. It’s easy to fix after it’s done.

Can I swap the half and half for milk or non dairy? You can use whole milk for a lighter version, but it won’t be quite as rich. Unsweetened oat or cashew milk works too, but avoid very thin non dairy milks if you want creaminess.

What if I don’t have cream cheese? Plain Greek yogurt stirred in off heat works as a substitute, about 1 cup, but add it after the soup cools a bit to prevent curdling. Sour cream also works fine.

How do I prevent the tortillas from getting soggy when serving? Toast the tortilla strips in a skillet with a little oil until crisp, or bake on a sheet at 400 F for 8 to 10 minutes. Add them right before serving so they stay crunchy.

Can I make this on the stove or slow cooker? Yes. On the stove simmer covered for 25 to 30 minutes until chicken is cooked, then shred and add cream cheese. In a slow cooker cook on low for 4 to 6 hours. Add dairy in the last 20 minutes so it doesn’t separate.

Creamy Chicken Tortilla Soup (Instant Pot Recipe) Substitutions and Variations

Chicken breasts: swap for 2 cups shredded rotisserie chicken or leftover cooked chicken. Works great if you want faster cook time, just add it after pressure cooking so it stays tender.
Cream cheese: use 1/2 cup plain Greek yogurt or 4 oz mascarpone. Greek yogurt makes it a bit tangier and lighter, mascarpone keeps it rich and smooth.
Half and half or heavy cream: substitute with 1 cup evaporated milk or 3/4 cup full fat coconut milk for a dairy free option. Evaporated milk gives creamy body without extra fat, coconut milk adds a subtle sweet note.
Corn tortillas or chips: replace with broken pita chips, baked flour tortilla strips, or 1 cup crushed tortilla chips from the bag. Any crunchy chip works for topping if you want variety.

Pro Tips

1. Soften and temper the cream cheese first: cube it and let it sit at room temp while the soup cooks so it melts silky without lumps. If you forget, microwave the cubes 10 to 15 seconds before stirring in.

2. Taste and fix salt near the end: low sodium broth + canned tomatoes can be bland. Add salt little by little after the cream and lime so you don’t over salt. A squeeze more lime can brighten a too-salty bowl better than more spices.

3. Don’t overcook the chicken: remove it as soon as you do the quick release and shred right away. Returning shredded chicken to gentle heat instead of high simmer keeps it tender and not stringy.

4. Make the tortilla topping last-minute: crisp strips in a skillet or oven just before serving so they stay crunchy. If you want extra flavor, toss them with a pinch of chili powder and salt while still hot.

Creamy Chicken Tortilla Soup (Instant Pot Recipe)

Recipe by James Level

0.0 from 0 votes

I made a Creamy Chicken Tortilla Soup that somehow tastes like it simmered all day yet came together in under 30 minutes in the Instant Pot, and honestly you won't believe it until you scroll.

Servings

servings

Calories

488

kcal

Equipment: 1. Instant Pot (or electric pressure cooker)
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula
6. Can opener
7. Colander or sieve (for rinsing beans)
8. Two forks (for shredding chicken)
9. Skillet or baking sheet (for crisping tortilla strips)
10. Ladle and serving bowls

Ingredients

2 boneless skinless chicken breasts (about 1 1/2 lb), or 3 small breasts
4 cups low sodium chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 (4 oz) can diced green chiles
1 cup frozen or canned corn, drained if canned
1 (15 oz) can black beans, rinsed and drained
1 medium yellow onion, chopped
3 cloves garlic, minced
2 tbsp taco seasoning (or 1 tbsp chili powder plus 1 tsp cumin and 1 tsp paprika)
1 tsp ground cumin
1 tsp chili powder
1 tsp kosher salt, more to taste
1/2 tsp freshly ground black pepper
1 tbsp olive oil
4 oz cream cheese, cubed and softened
1/2 cup half and half or heavy cream
2 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
4 to 6 small corn tortillas, cut into strips or 1 cup tortilla chips for topping
1 cup shredded cheddar or Mexican blend cheese, for garnish

Directions

Set Instant Pot to sauté and heat 1 tbsp olive oil, add chopped onion and cook until soft about 3 minutes then stir in minced garlic and cook 30 seconds more.
Add 2 tbsp taco seasoning, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp kosher salt and 1/2 tsp black pepper; stir so the spices toast a little and coat the onions.
Pour in 4 cups low sodium chicken broth, 1 (1
5 oz) can diced tomatoes with juices, 1 (4 oz) can diced green chiles, 1 cup corn, and 1 (15 oz) can black beans (rinsed and drained) then nestle 2 boneless skinless chicken breasts into the liquid.
Secure the lid, set valve to sealing and pressure cook on high for 10 minutes (it will take a few minutes to come to pressure).
Quick release the pressure carefully, remove the chicken to a cutting board and shred with two forks; return shredded chicken to the pot.
Turn Instant Pot to sauté on low, add 4 oz cubed cream cheese and 1/2 cup half and half, stir until smooth and creamy. Taste and add more salt or pepper if needed.
Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. If soup seems too thick add a bit more broth or water and reheat a minute.
Meanwhile crisp 4 to 6 small corn tortilla strips in a skillet with a little oil or bake at 400F for 8 to 10 minutes or just use 1 cup tortilla chips for topping.
Serve soup hot topped with tortilla strips or chips and 1 cup shredded cheddar or Mexican blend cheese. Enjoy, it tastes like it simmered all day even though it didnt.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 520g
Total number of serves: 6
Calories: 488kcal
Fat: 22.3g
Saturated Fat: 10.3g
Trans Fat: 0.5g
Polyunsaturated: 3g
Monounsaturated: 8g
Cholesterol: 125mg
Sodium: 833mg
Potassium: 417mg
Carbohydrates: 22g
Fiber: 4g
Sugar: 6g
Protein: 44g
Vitamin A: 800IU
Vitamin C: 8mg
Calcium: 300mg
Iron: 3mg

Creamy Chicken Tortilla Soup (Instant Pot Recipe)

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Creamy Chicken Tortilla Soup (Instant Pot Recipe) Substitutions and Variations

Pro Tips