Creamy Chicken Tortilla Soup Instant Pot
Creamy, spicy, and ready in less than an hour, this Instant Pot Creamy Chicken Tortilla Soup is full of your favorite Tex-Mex flavors! Using ingredients you probably already have in the house, this soup will warm you on the coldest of nights!
Servings: 5 Servings
Calories: 428kcal
Equipment
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion ½ cup diced
- 2 Garlic cloves Minced
- 1 can Fire roasted tomatoes 14 ounces
- 1 can Tomatoes with Chili 10 ounce can, such as Rotel
- 1 can Black Beans 14 ounce can, rinsed and drained
- 1 can Canned Whole Corn 14 ounce can, rinsed and drained
- 1 lb Chicken Breast
- 6 cups Chicken Broth Low Sodium
- 1 teaspoon Cumin
- 1 tablespoon Chili powder
- 4 tablespoon Cream Cheese
- 1 cup Cheddar Shredded
Instructions
- Cut the cream cheese into cubes and set it aside.
- Set the Instant Pot to "saute" and add the olive oil, chopped onions, and minced garlic. Cook for 2-3 minutes until the onions and garlic start to soften.
- Add the chicken, seasonings, drained black beans, drained corn, tomatoes with chili, fire roasted tomatoes, and chicken broth to the Instant Pot. Seal the lid and set the Instant Pot to "High" for 15 minutes.
- Once the cooking has finished, allow the Instant Pot to naturally release for 10 minutes.
- After 10 minutes, carefully release any remaining pressure. Take the chicken breast out and shred the chicken between two forks. Add the chicken back to the soup.
- Open the lid of the Instant Pot and add the cubed cream cheese and shredded cheddar. Set the Instant Pot back to "saute" and allow the cheese to melt for 2-3 minutes. Season with salt and pepper to taste. Top with your favorite toppings and enjoy!
Notes
- The Instant pot will take 10-15 minutes to come up to pressure.
- Be very careful when releasing any remaining pressure. The Instant Pot may bring up broth from the soup and spray it out the top. Please be very careful.
- Rotisserie chicken can be used instead of raw chicken breast.
- 1 cup of frozen corn can be used instead of canned corn.
- You will need at least a 6 quart Instant Pot to make this recipe, anything smaller and the soup will not fit.
Nutrition
Calories: 428kcal | Carbohydrates: 31g | Protein: 34g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1565mg | Potassium: 1068mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1323IU | Vitamin C: 33mg | Calcium: 277mg | Iron: 4mg