Easy Instant Pot Chicken Tortilla Soup

Enjoy the ultimate easy chicken tortilla soup made in the Instant Pot! This hearty, flavorful soup is perfect for those busy weeknights!

This easy Chicken Tortilla Soup recipe has quickly become a favorite in our household. My kids love the hearty chicken and crunchy tortilla strips, while my husband can't get enough of the spicy kick. This soup is a perfect blend of creamy, tangy, and comforting flavors, making it an ideal go-to for those busy weeknights when you need something delicious on the table fast. Whether you're new to the Instant Pot or a seasoned pro, I promise this Instant Pot Chicken Tortilla Soup will also become a cherished family meal in your home.

How to make Chicken Tortilla Soup in an Instant Pot

Ingredients and Preparation:

Before diving into the cooking process, let's take a look at the ingredients you'll need and their roles in this delicious Chicken Tortilla Soup:

• 16 oz shredded chicken (cooked): Provides protein and makes the soup hearty and satisfying.
• 3 oz cream cheese (softened): Adds a creamy richness that balances the spiciness.
• 5 cups chicken broth: Forms the flavorful base of the soup.
• 1 can corn (15oz): Adds sweetness and texture.
• 1 can black beans (15oz): Contributes protein and provides a satisfying bite.
• 1 can diced tomatoes (15oz): Adds acidity and depth of flavor.
• 1 teaspoon tomato paste: Intensifies the tomato flavor.
• 1 can diced green chilis (4oz): Brings a mild heat.
• 1 can diced jalapenos (4oz): For those who like spicy.
• 2 tablespoon minced garlic: Adds a fragrant aroma and depth.
• ¼ cup taco seasoning: Packs a punch of Mexican-inspired flavors.
• 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, 1 teaspoon cumin, ¼ teaspoon dried coriander: A blend of spices that enhances the soup's complexity.
• 1 cup shredded cheddar cheese: Melts into the soup for extra creaminess.
• 1 cup tortilla strips: Adds a delightful crunch.

Preparation Tips:

• Use pre-cooked shredded chicken to save time.
• Soften the cream cheese ahead of time for easier incorporation.
• Adjust the spice level by controlling the amount of jalapenos to suit your taste.

Step-by-Step Cooking Instructions:

Now, let's get to the fun part: making the soup!

1. Sautéing Aromatics: Turn on the sauté function on your Instant Pot and melt 3 tablespoons of butter or heat up some neutral oil. Once hot, add the minced garlic and sauté until it's fragrant and golden brown.

2. Adding Vegetables and Spices: Toss in the diced green chilis and jalapenos. Sauté until they soften. Then, add the taco seasoning, onion powder, garlic powder, paprika, cumin, and coriander. Stir until the mixture forms a paste-like consistency.

3. Combining Main Ingredients: Add the shredded chicken, diced tomatoes, corn, and black beans to the pot. Give everything a good stir to combine.

4. Adding Liquid: Pour in the chicken broth. Stir well to ensure all ingredients are well mixed.

5. Pressure Cooking: Secure the Instant Pot lid, make sure the steam valve is set to sealed, and pressure cook on high for 15 minutes.

6. Releasing Pressure: Once the cooking time is up, carefully release the steam by pressing the steam valve. Wait for all the steam to escape before opening the lid.

7. Incorporating Cheeses: Add the shredded cheddar cheese and stir until it melts into the soup. Then, cut the softened cream cheese into small cubes and whisk them into the soup until fully incorporated.

8. Finishing Touch: Mix in half of the tortilla strips. These will add a slight crunch and thicken the soup slightly.

Serving Suggestions:

When ready to serve, ladle the soup into bowls and top with the remaining tortilla strips for added crunch. Consider garnishing with fresh cilantro, avocado slices, lime wedges, sour cream, or more cheese for an extra touch. Pair the soup with a side salad or some crusty bread to make it a complete meal.

Tips and Variations:

• Substitutions and Customizations: If you're not a fan of cream cheese, try using ½ cup of heavy cream or sour cream instead. Adjust the spice level to your preference using more or less jalapenos and taco seasoning.
• Alternative Cooking Methods: If you don't have an Instant Pot, you can make this soup on the stovetop. Simply heat the soup on medium with a lid for about 30 minutes, until the corn is tender and all ingredients are heated through.
• Storage and Reheating Tips: Leftovers can be stored in the fridge for up to 3 days. When reheating, add a splash of milk or heavy cream to maintain the soup's creamy consistency.

Nutritional Information:

This easy Instant Pot Chicken Tortilla soup is not only delicious but also packed with nutrients. The chicken provides a good source of protein, while the corn, black beans, and tomatoes add fiber and essential vitamins. The cheese adds calcium, making this a well-rounded meal.

Instant Pot Chicken Tortilla Soup for busy weeknights

This Instant Pot Chicken Tortilla Soup is a perfect example of enjoying a flavorful, hearty meal without spending hours in the kitchen. Its combination of spices, creamy textures, and crunchy tortilla strips will have everyone asking for seconds.

Try this recipe and see for yourself how easy and delicious it is! Share your experience and any creative modifications in the comments below. Remember to follow our blog for more Instant Pot recipes and cooking tips. If you enjoyed this recipe, share it on social media using #InstantPotChickenTortillaSoup and #HipMamasPlace. Happy cooking!

MORE DELICIOUS RECIPES TO TRY!

• Easy Taco Soup
• Slow Cooker Hearty Steak and Pasta Soup 
• Easy Taco Casserole Recipe
• Thai Red Chicken Curry Recipe
• Beef Stew with Leeks

I hope you like this recipe for chicken tortilla soup  - be sure to give it a review below!

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Easy Instant Pot Chicken Tortilla Soup

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5 from 9 reviews

• Author: Jocelyn Brown

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Description

Enjoy the ultimate easy chicken tortilla soup made in the Instant Pot! This hearty, flavorful soup is perfect for those busy weeknights!

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Ingredients

Scale 1x2x3x

16 oz shredded chicken (cooked)

3 oz cream cheese (softened)

5 cups chicken broth

1 can corn (15oz)

1 can black beans (15oz)

1 can diced tomatoes (15oz)

1 tsp tomato paste

1 can diced green chilis (4oz)

1 can diced jalapenos (4oz)

2 tbsp minced garlic

1⁄4 cup taco seasoning

1 tsp garlic powder

1 tsp onion powder

1⁄2 tsp paprika

1 tsp cumin

1⁄4 tsp dried coriander

1 cup shredded cheddar cheese

1 cup tortilla strips

Cook Mode Prevent your screen from going dark

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Instructions

1. Using the sautée function on the Instant Pot, melt 3 tablespoon of butter or pour in neutral oil. Once melted, add the garlic and heat until the garlic is fragrant and golden brown.
2. Add the green chilis and jalapenos and sautée until soft.
3. Add in your taco seasoning, onion powder, garlic powder, paprika, cumin, and coriander. Stir until a paste-like substance forms.
4. Add in the chicken, diced tomatoes, corn, and black beans.
5. Pour in the chicken broth.
6. Place the lid on the instant pot and make sure the steam valve is pressed in. Set the pot to pressure cook on high pressure for 15 minutes.
7. After the 15 minutes is up, carefully press the steam valve to release. Allow all the steam to release before opening the lid.
8. Add in the cheese and stir. Then cut your softened cream cheese into small cubes and add those to the soup. Mix with a whisk until the cream cheese is incorporated.
9. Add in 1⁄2 cup of the tortilla strips to the soup and stir.
10. Serve into bowls and top with the remaining portions of tortilla strips along with your favorite garnishes. Enjoy!