Creamy Chicken Tortilla Soup (Instant Pot Recipe) (2024)

This rich and easy chicken tortilla soup tastes like it’s been slow simmering all day, but instead it’s made in less than 30 minutes in the Instant Pot!

This ultra easyChicken Tortilla Soup recipe is a winner when it comes to weeknight dinners! Recipes like my Copycat Zuppa ToscanaandCreamy Broccoli Cheddar Soup are great for when you want an ultra-comforting family meal that’s ready fast. We love cooking soups and stews during the Winter,and this is one of mySoup Recipesyou’ll definitely want in your recipe rotation!

CHICKEN TORTILLA SOUP

Spring may be just around the corner, but I’m in denial and not giving up my winter comfort foods.

I may be in the minority here, but I love Fall and Winter. Bring on the cold… bundling up in layers and warm blankets!

There’s no more iconic cold-weather food than soup. And this creamy chicken tortilla soup is soul-warming, from the inside, out!

Mildly spicy, with hearty vegetables and tender chicken, all enveloped in a spiced tomato-y broth that’s kissed with a touch of cream. Prepare to fall in LOVE!

HOW TO MAKE CHICKEN TORTILLA SOUP

1. Cook the onion, poblano and garlic on “saute”. This helps soften the onion and pepper, as well as bringing additional flavor.
2. Add spices and stir. Adding the spices at this point, instead of later, helps them “bloom” and deepens their flavor.
3. Add in cans (tomatoes, beans and corn). Stir well to combine everything.
4. Add chicken breasts and pressure cook for 12 minutes.
5. Quick release. I do a quick-release because I’m impatient – but if you’d prefer to, you can let the pressure naturally release for 5-7 minutes, then release any remaining pressure.
6. Stir in cream and lime juice. Adding the cream after pressure cooking, keeps it from curdling, and adding the lime juice at this point keeps the flavor bright and fresh.

COOKING TIPS FOR THIS SOUP

• OTHER TYPES OF CHICKEN – this chicken tortilla soup can be made using boneless skinless chicken thighs as well.
• PRE-COOKED CHICKEN – if you have some shredded rotisserie chicken on hand, this soup is a great use for it! Just reduce the pressure cook time down to about 5 minutes.

VARIATIONS OF THIS RECIPE

As with most soups, you can switch quite a few things up to create new and exciting recipes!

• PROTEIN – this soup is great with chicken thighs, as well as breasts. If you have some shredded, cooked chicken or turkey, you can use that in this recipe to make it even quicker (just cut the pressure cook time down to about 5 minutes).
• DAIRY – another great option to give this soup some creaminess is to add 2-4 oz of softened cream cheese in place of the cream. To keep it from curdling, add it at the end of the recipe (where it says to add the cream). Furthermore, you can add the softened cream cheese to a bowl, then whisk in about 1/3 cup of the hot liquid, then stir that mixture into the soup. This is called tempering, and it’ll really keep the cream cheese from curdling, plus it will mix into the soup really well.
• NON-DAIRY –not feeling the “creamy” part of this soup? You can omit it completely and have a classic chicken tortilla soup recipe.
• SPICY – as written, this soup is about a “mild plus one” on the hot-meter. If you like it a bit hotter, feel free to add additional poblanos, swap them for jalapeno or serrano peppers, add in a can of diced green chiles, and add in some cayenne to the spice mixture.
• MORE MILD –prefer things milder? You can use just half of the poblano, omit it and use a can of mild diced green chiles, or use a green bell pepper.
• COOKING METHOD –no pressure cooker? No sweat! Down in the recipe notes section of the recipe card, I’ve detailed how to make this soup in a slow cooker or on the stovetop!

MAKING THIS RECIPE AHEAD OF TIME

This soup is great for making ahead of time, and if it’s even possible… I think it tastes even better the next day!

Make the soup as directed, then cool completely. Transfer to containers and refrigerate for 1-2 days.

Reheat, adding additional broth if you think you need it.

FREEZING

I don’t recommend freezing the leftovers of this soup, as the dairy can have a tendency to not freeze particularly well.

However, if you plan to make this soup with the intention of freezing it, don’t add the heavy cream. Let cool completely, then transfer to containers and freeze for up to 3 months.

Thaw overnight in the refrigerator, and when reheating, add the cream as you reheat the soup.

STORAGE

Leftovers should be refrigerated and consumed within 5-7 days.

SPECIAL EQUIPMENT FOR THIS RECIPE

• Instant Pot– I recently upgraded to this model and I love it!
• Slow Cooker– I’ve had this slow cooker for years and it still works perfectly.
• Dutch Oven– LeCreuset is my favorite brand, but they’re really pricey, so this Lodge version is a great alternative!

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!