Instant Pot Creamy Chicken Tortilla Soup

5 from 7 votes

Instant Pot Creamy Chicken Tortilla Soup

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

Cook: 30

Total: 40

Course: Soup

Cuisine: American

Servings:

Calories: 689kcal

Author: Ruchi

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
1½ teaspoons Cumin Powder
- - Salt to taste
1 teaspoon Sriracha sauce
1 cup Enchilada sauce
4 cups Chicken Broth
1½ lb Chicken Breasts Boneless, skinless
1 tablespoon Cilantro leaves chopped
½ cup Red bell pepper de-seeded and finely chopped
1½ cup Shredded Monterey Jack Cheese

GARNISHES

- - Tortilla chips
- - Avocados
- - Lemon wedge

US Customary - Metric

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

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