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

Scale

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

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Using the sautée function on the Instant Pot, melt 3 tbsp of butter or pour in neutral oil. Once melted, add the garlic and heat until the garlic is fragrant and golden brown.
Add the green chilis and jalapenos and sautée until soft.
Add in your taco seasoning, onion powder, garlic powder, paprika, cumin, and coriander. Stir until a paste-like substance forms.
Add in the chicken, diced tomatoes, corn, and black beans.
Pour in the chicken broth.
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.
After the 15 minutes is up, carefully press the steam valve to release. Allow all the steam to release before opening the lid.
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.
Add in 1⁄2 cup of the tortilla strips to the soup and stir.
Serve into bowls and top with the remaining portions of tortilla strips along with your favorite garnishes. Enjoy!