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Instant Pot Creamy Chicken Tortilla Soup

5 from 7 votes
Total: 40 minutes
Serves 4

Nothing is more comforting than a hot bowl of soup on a cold night. This hearty and soothing Instant Pot Creamy Chicken tortilla soup features pieces of juicy chicken, beans, and red bell peppers, all in a rich and creamy broth that is soul-satisfying and downright yummy!

Pair it with homemade focaccia bread or garlic knots and make your dinner time special with a soup that delivers deliciousness with every bite. 

Instant Pot Creamy Chicken Tortilla Soup garnished with avocados and tortilla strips

If you have never tried a chicken tortilla soup, then you are in for a feast.

This tortilla soup is one of those lick-your-bowl-clean kinds of soups that everyone loves and always asks for seconds.

This soup ticks off all the boxes for me. I mean, it’s made of the essentials a soup needs – 

  • A flavorful base – onion, garlic, and tomatoes
  • Main ingredients – Chicken
  • Spices and fresh herbs
  • Starch – black beans 
  • Vegetables – corn and red bell pepper – it’s like a fiesta of flavors in a bowl.
  • Homemade stock
  • Garnishes – crunchy tortilla strips and avocado slices.

And extra brownie points if the soup is cooked in the Instant Pot.  

Why in Instant Pot?

Whether it be Roasted butternut squash and lentil soup, Instant Pot tomato shorba ( spiced Indian soup), or Instant pot red bell pepper and lentil soup, I love the convenience of cooking my soups in the Instant Pot. 

Simply press the buttons, saute and combine all your ingredients and let the Instant pot do all the cooking while taking care of other things around the house.

Why is this Chicken Tortilla soup recipe good for you?

»  Healthy – no artificial or unpronounced ingredients- just lots of goodness. Loaded with chicken, corn, beans, and vegetables, this chicken tortilla soup packs a nutritional punch. 

»  Easy and straightforward – no fancy steps, a comfortable and manageable weeknight recipe. Simply chop, dice, sauté, and ten minutes of pressure cooking followed by shredding the chicken. That’s all you have to do.  

»  Simple ingredient list – that delivers fantastic flavor. This tortilla soup has ingredients that you most probably have in your pantry and fridge. You don’t have to head out for grocery shopping.   

»  Customizable – It’s a flexible soup; feel free to add or subtract ingredients to your liking. Add the veggies of your choice, pump up the spice level, skip the beans, or skip cilantro; it’s totally up to you. Your soup will not suffer from any of these adjustments.

»  Ready in minutes – Do you have 40 minutes to spare? Well, that’s the time you need to make this chicken tortilla soup from start to finish, including all the chopping and dicing. 

Without much delay, let’s have a look at all those amazing ingredients that work together to create this soup. 

Simple Ingredient list for the soup

Ingredients to make Instant Pot Creamy Chicken Tortilla Soup

Please scroll to the bottom of the page for a full detailed recipe with instructions.

» Olive Oil – to sauté all the raw ingredients. 

» Bay leaves – intensely aromatic and infuse our soup with a woodsy flavor. 

» Onion and Garlic – the essentials that require just a few minutes of sauteeing but adds so much flavor to any soup.

» Tomatoes – I have used canned tomatoes for the soup because canned tomatoes include both the tomatoes and their juices, giving our soup a great texture and color. 

» Corn + black beans – You can use canned or frozen. Frozen corn will work great too.

» Seasonings – Chili flakes (for spice), cumin powder (adds a deep smoky flavor), and salt. That’s all you need to flavor chicken tortilla soup. 

» Sriracha – It lends a nice, spicy touch. Not a fan of sriracha, add chopped jalapeno instead- seeds removed. 

» Enchilada sauce – Adds depth of flavor. You can use mild or spicy enchilada sauce to suit your taste buds.

» Chicken Broth – gives more flavor to the soup. If using store-bought, always opt for low sodium chicken broth. 

» Chicken Breasts –  I have used boneless and skinless breast for this recipe but feel free to substitute chicken breasts for chicken thighs. Cooking time will vary as chicken thighs need to cook longer. You can use rotisserie chicken too. 

» Cilantro leaves – use fresh. Just a tablespoon goes a long way and adds tons of flavor. 

» Red bell pepper – For extra crunch and added nutrition. 

» Monterey Jack Cheese – adds a creamy touch and thickens the soup. You can use shredded cheddar cheese too.

How to make Instant Pot Creamy Chicken Tortilla Soup

1. Turn the Instant Pot to ‘Saute mode.’ Once it displays ‘hot,’ add oil to the insert. Add bay leaves and sauté for 1 minute. This way, the leaves will release more flavor.

2. Add minced garlic and sauté for a minute. 

3. Add chopped onions. Cook for 2-3 minutes until onions are soft and fragrant.

4. Stir in canned tomatoes. Mix until blended. 

How to make Chicken Tortilla Soup

5. Add black beans and corn kernels. 

6. Add cumin seeds, chili flakes, and salt. 

7. Now, add sriracha sauce. 

8. Give a good stir. 

Sauté beans and corn in Instant Pot

9. Add enchilada sauce. 

10. Pour in chicken stock. Mix to combine. 

11. Now, place chicken breasts on top. Gently stir it. 

12. Add chopped cilantro leaves. 

Add chicken to the insert

13. Turn the Instant Pot off. Close the lid and seal the pot. Press the Manual or pressure cook button and cook the Instant Pot Creamy Chicken Tortilla Soup for 9 minutes on HIGH.

14. Once the cooking time has elapsed, allow the pressure to release naturally for 10 minutes, turn the steam valve to the venting position to release the remaining pressure. When the pin drops, carefully open the lid. 

15. Remove the chicken pieces from the pot. 

16. Place the cooked chicken breast on a cutting board and shred the chicken using a fork and knife.

How to make Creamy Chicken Tortilla Soup in Instant Pot

17. Return the shredded chicken to the Instant Pot. 

18. Give it a good stir. Turn the Instant Pot ‘ON’ on sauté mode and bring the chicken tortilla soup to a boil. Simmer the soup for 5-7 minutes until chicken soaks in all the yummy flavors. 

19. Add diced red bell peppers. 

20. Finally, stir in cheese and mix until well blended. 

How to make Creamy Chicken Tortilla Soup in Instant Pot

Once the cheese is mixed in, the soup will become creamy and light in color. That’s it. 

Turn the Instant pot off. 

Garnish with tortilla strips, sliced avocados, and a lemon wedge. Serve hot.

How to make Creamy Chicken Tortilla Soup in Instant Pot

Recipe tips to make the best Instant Pot Creamy Chicken Tortilla Soup

» Easily adaptable – You can add other vegetables to the Chicken tortilla soup, such as carrots, celery, or zucchini. Customize with your favorite ingredients, and this tortilla soup will be uniquely yours.

» To save time, you can substitute chicken breasts with ground chicken. 

» Instead of regular diced tomatoes, you can use a can of fire-roasted tomatoes to add a smoky flavor to tis Instant pot chicken tortilla soup. 

» Make-ahead recipe – You can make this chicken tortilla soup 2-3 days in advance and store it in the refrigerator. 

» This recipe can be altered to suit mostly all kinds of dietary needs

  • Intolerant to gluten – you can use gluten-free tortilla chips. 
  • For a dairy-free option, skip the cheese for a much lighter and leaner soup. Just a note, if omitting cheese, the soup will not be thick, as shown in this recipe. 
  • Vegetarian version – If you are looking for a vegetarian version of chicken tortilla soup, substitute it with firm tofu. 

Instant Pot Creamy Chicken Tortilla Soup in a bowl garnished with avocados

Storing!

The leftover chicken tortilla soup will last for about 2-4 days in the refrigerator. Transfer the cooled soup to an airtight container and store it in the fridge. The leftover soup tastes so much better the next day. 

Freezer -friendly!

This soup freezes beautifully for later use, minus the tortilla chips and avocados. Allow the soup to cool to room temperature. Store it in an airtight container. It will stay good for 2-3 months. 

When ready to eat, allow the soup to thaw overnight in the refrigerator, then warm it up on the stovetop in a pan. 

How to serve Instant Pot chicken tortilla soup?

We need bread to dip; therefore, I like to pair all our soups with freshly baked bread. Here are a few of my family favorites- 

Chicken Tortilla Soup with a spoon

LET ME KNOW WHAT YOU THINK!

So, feed yourself and your family this Instant Pot Creamy Chicken Tortilla Soup, and I am sure it will warm you to your bones!

Should you make this chicken tortilla soup, please let me know your thoughts by sharing your comment below. 

And don’t forget to share it with your family and friends.

CRAVING FOR MORE, TRY SOME OTHER WINTER SOUPS!

Instant Pot Creamy Chicken Tortilla Soup in a bowl garnished with avocados

Instant Pot Creamy Chicken Tortilla Soup

5 from 7 votes
Nothing is more comforting than a hot bowl of soup on a cold night. This hearty and soothing Instant Pot Creamy Chicken tortilla soup features pieces of juicy chicken, beans, and red bell peppers, all in a rich and creamy broth that is soul-satisfying and downright yummy!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Calories: 689 kcal
Servings: 4

INGREDIENTS 

FOR THE SOUP

  • 2 tablespoons Olive Oil
  • 2 Bay leaves
  • 2 cloves of Garlic Minced
  • 1 small Onion peeled and chopped
  • 14 oz Diced tomatoes
  • 15 oz Canned Corn drained and rinsed
  • 15 oz Canned Black beans drained and rinsed
  • 1 teaspoon Chili flakes
  • teaspoons Cumin Powder
  • Salt to taste
  • 1 teaspoon Sriracha sauce
  • 1 cup Enchilada sauce
  • 4 cups Chicken Broth
  • lb Chicken Breasts Boneless, skinless
  • 1 tablespoon Cilantro leaves chopped
  • ½ cup Red bell pepper de-seeded and finely chopped
  • cup Shredded Monterey Jack Cheese

GARNISHES

  • Tortilla chips
  • Avocados
  • Lemon wedge

INSTRUCTIONS

  • Turn the Instant Pot to ‘Saute mode.’ Once it displays ‘hot,’ add oil to the insert. Add bay leaves and sauté for 1 minute. This way, the leaves will release more flavor.
  • Add minced garlic and sauté for a minute. 
  • Add chopped onions. Cook for 2-3 minutes until onions are soft and fragrant.
  • Stir in canned tomatoes. Mix until blended. 
  • Add black beans and corn kernels. 
  • Add cumin seeds, chili flakes, and salt. Now, add sriracha sauce and give it a good stir. 
  • Add enchilada sauce. Pour in chicken stock. Mix to combine. 
  • Now, place chicken breasts on top. Gently stir it. Add chopped cilantro leaves. 
  • Turn the Instant Pot off. Close the lid and seal the pot. Press the Manual or pressure cook button and cook the Instant Pot Creamy Chicken Tortilla Soup for 9 minutes on HIGH.
  • Once the cooking time has elapsed, allow the pressure to release naturally for 10 minutes, turn the steam valve to the venting position to release the remaining pressure. When the pin drops, carefully open the lid. 
  • Remove the chicken pieces from the pot. 
  • Place the cooked chicken breast on a cutting board and shred the chicken using a fork and knife.
  • Return the shredded chicken to the Instant Pot. Give it a good stir. 
  • Turn the Instant Pot ‘ON’ on sauté mode and bring the chicken tortilla soup to a boil. Simmer the soup for 5-7 minutes until chicken soaks in all the yummy flavors. Add diced red bell peppers. 
  • Finally, stir in cheese and mix until well blended. 
  • Once the cheese is mixed in, the soup will become creamy and light in color. That’s it. Turn the Instant pot off.
  • Garnish with tortilla strips, sliced avocados, and a lemon wedge. Serve hot.

VIDEO

RECIPE NOTES

 
Recipe tips to make the best Instant Pot Creamy Chicken Tortilla Soup
 
» Easily adaptable – You can add other vegetables to the Chicken tortilla soup, such as carrots, celery, or zucchini. 
 
» To save time, you can substitute chicken breasts with ground chicken. 
 
» Instead of regular diced tomatoes, you can use a can of fire-roasted tomatoes to add a smoky flavor to tis Instant pot chicken tortilla soup. 
 
» This recipe can be altered to accommodate all kinds of dietary needs
  • Intolerant to gluten – you can use gluten-free tortilla chips. 
  • For a dairy-free option, skip the cheese for a much lighter and leaner soup. Just a note, if omitting cheese, the soup will not be thick, as shown in this recipe. 
 

NUTRITION

Calories: 689kcal | Carbohydrates: 55g | Protein: 60g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 147mg | Sodium: 2262mg | Potassium: 1700mg | Fiber: 13g | Sugar: 13g | Vitamin A: 1935IU | Vitamin C: 64mg | Calcium: 427mg | Iron: 6mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Soup
Cuisine: American

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Comments

  1. Stacey says:

    5 stars
    I’ve made this soup 4 times in the last few months and it has come out perfectly every time! My husband, in-laws and my picky teen absolutely love it! I’ve used different cheese, vegetable stock instead of chicken, added and subtracted ingredients….nothing makes this soup less than perfection! It’s a keeper for sure!

  2. Doni J says:

    5 stars
    OH! MY! This was a good as I can get at any Resturant. So good and easy. It is so good that I have never posted any responses to recipes before and knew I had to. This is going to by my go to Tortilla Soup. I really like heating the bay leaves for flavor (never heard of doing this). Adding the Monterey Jack made so creamy. You now have a dedicated follower. I will be checking out more of your delicious flavors! Thank you so much for sharing.

  3. Cass says:

    5 stars
    Love this recipe! I’ve made it countless times, and it’s simple and delicious! It heats up really well, and is great with cornbread on the side. I always add in some cooked rice at the end!