I get a rich, deeply flavorful chicken tortilla soup in under 30 minutes, with all the bold, slow-simmered flavor you’d never expect from a pressure cooker. This is the shortcut recipe I come back to when I want big flavor fast.
I’m obsessed with this Creamy Chicken Tortilla Soup because it tastes bold, rich, and ridiculously full-bodied without asking for my whole afternoon. The Instant Pot gives me that simmered-all-day vibe, but the flavor is punchy, not flat.
I love how cream cheese melts into the broth and makes every spoonful silky, while smoked paprika brings that low, savory edge I crave. And the toppings situation?
Always a little chaotic, in the best way. Crunchy, creamy, spicy, all fighting for attention.
But somehow it works. Big flavor.
Minimal waiting. Exactly the kind of dinner I want on my table again and again.
Ingredients
- Chicken makes it hearty and filling, the kind of soup that counts as dinner.
- Onion and garlic build that cozy base you’ll smell right away.
- Chili powder, cumin, paprika, and oregano bring warm taco-night vibes.
- Chicken broth keeps everything savory without making the soup feel too heavy.
- Tomatoes with green chiles add tang, color, and a little kick.
- Black beans bring fiber and make each bowl feel more satisfying.
- Corn adds sweetness and those little pops that make soup fun.
- Cream cheese melts in creamy and smooth, basically the comfort factor.
- Heavy cream makes it rich, but not in a fancy way.
- Lime juice wakes everything up so it doesn’t taste flat.
- Cilantro adds fresh, bright flavor if you’re into it.
- Tortilla strips or chips give the crunch you’ll absolutely want.
- Cheese melts on top and makes the whole bowl feel extra cozy.
- Plus avocado adds creamy, cool bites that balance the spice.
Ingredient Quantities
- 1 1/2 to 2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 4 cups low sodium chicken broth
- 10 ounces diced tomatoes with green chiles (one can, for example Rotel)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn, frozen or one 15 ounce can drained
- 4 ounces cream cheese, cubed and softened
- 1/2 cup heavy cream
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 6 corn tortillas, cut into strips for baking or frying, or 2 cups tortilla chips for topping
- 1 cup shredded cheddar or Monterey Jack cheese for serving
- 1 ripe avocado, diced, for serving (optional)
How to Make this
1. Set the Instant Pot to Sauté and heat 1 tablespoon olive oil; add 1 diced yellow onion and cook until translucent, about 3 to 4 minutes, then stir in 3 minced garlic cloves and cook 30 seconds more.
2. Add 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper; stir to coat the onion and garlic and toast the spices about 30 seconds.
3. Pour in 4 cups low sodium chicken broth and 10 ounces diced tomatoes with green chiles; scrape up any browned bits from the bottom of the pot.
4. Nestle 1 1/2 to 2 pounds boneless skinless chicken breasts into the liquid, then add 1 can (15 ounces) black beans drained and rinsed and 1 cup corn (frozen or drained from a 15 ounce can).
5. Secure the lid, set the valve to Sealing, and pressure cook on High for 10 minutes; when the cook time ends, use Quick Release carefully.
6. Remove the chicken and shred with two forks, then return shredded chicken to the pot.
7. Stir in 4 ounces softened cream cheese until melted and combined, then add 1/2 cup heavy cream, 2 tablespoons fresh lime juice, and 1/4 cup chopped fresh cilantro; taste and adjust salt and pepper.
8. While the soup is cooking or during the release, prepare tortilla strips: cut 6 corn tortillas into strips and bake at 425 F until crisp or fry until golden, or simply have 2 cups tortilla chips ready for topping.
9. Ladle soup into bowls and top with 1 cup shredded cheddar or Monterey Jack cheese, tortilla strips or chips, and diced ripe avocado if using.
10. Serve hot with extra lime wedges and cilantro on the side.
Equipment Needed
1. Instant Pot or other electric pressure cooker
2. Chef knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Can opener and fine mesh colander (for draining beans and corn)
7. Two forks for shredding chicken
8. Baking sheet or skillet for tortilla strips
9. Ladle and serving bowls
FAQ
Creamy Chicken Tortilla Soup (Instant Pot Recipe) Substitutions and Variations
- Boneless skinless chicken breasts: use boneless skinless chicken thighs for more flavor and tenderness, or shredded rotisserie chicken to skip the cooking step.
- Cream cheese: swap with full fat Greek yogurt or sour cream for tang and creaminess, or use softened mascarpone for a richer finish.
- Heavy cream: substitute half and half for a lighter soup, evaporated milk for a similar creamy texture, or canned coconut milk for a dairy free option.
- Black beans: replace with pinto beans, kidney beans, or canned white beans (cannellini) for a different texture and flavor profile.
Pro Tips
1. Brown the chicken a bit before pressure cooking for deeper flavor: after sautéing the onion and spices, sear the chicken breasts on both sides in the hot oil for 1 to 2 minutes per side, then add the broth and other ingredients. It adds a subtle caramelized note without adding much time.
2. Use a hand blender for silkier texture: after shredding the chicken, pulse the soup briefly with an immersion blender to slightly thicken and meld flavors, but stop before it becomes completely smooth to keep some body and bean texture.
3. Temper the cream cheese: soften it fully and stir a spoonful of hot broth into the cubes before adding them to the pot. That prevents lumps and helps it incorporate quickly into the hot soup.
4. Brighten at the end: add the lime juice and most of the cilantro at the end, then taste for salt. Acid and fresh herbs lift the broth and make the spices sing, so reserve some for garnish.
5. Make the tortillas extra crunchy and fragrant: brush the strips lightly with oil and sprinkle a pinch of salt and a dusting of chili powder or smoked paprika before baking at high heat. They hold up better in the soup and add a flavorful contrast.
Creamy Chicken Tortilla Soup (Instant Pot Recipe)
I get a rich, deeply flavorful chicken tortilla soup in under 30 minutes, with all the bold, slow-simmered flavor you’d never expect from a pressure cooker. This is the shortcut recipe I come back to when I want big flavor fast.
6
servings
714
kcal
Equipment: 1. Instant Pot or other electric pressure cooker
2. Chef knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Can opener and fine mesh colander (for draining beans and corn)
7. Two forks for shredding chicken
8. Baking sheet or skillet for tortilla strips
9. Ladle and serving bowls
Ingredients
-
1 1/2 to 2 pounds boneless skinless chicken breasts
-
1 tablespoon olive oil
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
1 tablespoon chili powder
-
1 teaspoon ground cumin
-
1 teaspoon smoked paprika
-
1/2 teaspoon dried oregano
-
1 teaspoon salt, plus more to taste
-
1/2 teaspoon black pepper
-
4 cups low sodium chicken broth
-
10 ounces diced tomatoes with green chiles (one can, for example Rotel)
-
1 can (15 ounces) black beans, drained and rinsed
-
1 cup corn, frozen or one 15 ounce can drained
-
4 ounces cream cheese, cubed and softened
-
1/2 cup heavy cream
-
2 tablespoons fresh lime juice
-
1/4 cup fresh cilantro, chopped
-
6 corn tortillas, cut into strips for baking or frying, or 2 cups tortilla chips for topping
-
1 cup shredded cheddar or Monterey Jack cheese for serving
-
1 ripe avocado, diced, for serving (optional)
Directions
- Set the Instant Pot to Sauté and heat 1 tablespoon olive oil; add 1 diced yellow onion and cook until translucent, about 3 to 4 minutes, then stir in 3 minced garlic cloves and cook 30 seconds more.
- Add 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper; stir to coat the onion and garlic and toast the spices about 30 seconds.
- Pour in 4 cups low sodium chicken broth and 10 ounces diced tomatoes with green chiles; scrape up any browned bits from the bottom of the pot.
- Nestle 1 1/2 to 2 pounds boneless skinless chicken breasts into the liquid, then add 1 can (15 ounces) black beans drained and rinsed and 1 cup corn (frozen or drained from a 15 ounce can).
- Secure the lid, set the valve to Sealing, and pressure cook on High for 10 minutes; when the cook time ends, use Quick Release carefully.
- Remove the chicken and shred with two forks, then return shredded chicken to the pot.
- Stir in 4 ounces softened cream cheese until melted and combined, then add 1/2 cup heavy cream, 2 tablespoons fresh lime juice, and 1/4 cup chopped fresh cilantro; taste and adjust salt and pepper.
- While the soup is cooking or during the release, prepare tortilla strips: cut 6 corn tortillas into strips and bake at 425 F until crisp or fry until golden, or simply have 2 cups tortilla chips ready for topping.
- Ladle soup into bowls and top with 1 cup shredded cheddar or Monterey Jack cheese, tortilla strips or chips, and diced ripe avocado if using.
- Serve hot with extra lime wedges and cilantro on the side.
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: 593g
- Total number of serves: 6
- Calories: 714kcal
- Fat: 38.5g
- Saturated Fat: 15g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 12g
- Cholesterol: 172mg
- Sodium: 767mg
- Potassium: 658mg
- Carbohydrates: 45g
- Fiber: 8g
- Sugar: 6g
- Protein: 53g
- Vitamin A: 1200IU
- Vitamin C: 12mg
- Calcium: 97mg
- Iron: 2mg
