The Ultimate Instant Pot Creamy Chicken Tortilla Soup: A Flavorful and Effortless Tex-Mex Delight
Are you searching for a soup that’s both deeply comforting and bursting with vibrant flavors? Look no further than this incredible Instant Pot Creamy Chicken Tortilla Soup. This isn’t just another soup recipe; it’s a culinary journey to the heart of Tex-Mex cuisine, made effortlessly in your pressure cooker. Imagine tender, shredded chicken swimming in a rich, velvety broth, infused with authentic Tex-Mex spices, and made extra luscious with the magic of cream cheese. It’s a dish that promises warmth, satisfaction, and an explosion of taste in every spoonful, making it an instant family favorite for busy weeknights or cozy weekends alike.
Why the Instant Pot is Your Secret Weapon for This Tortilla Soup
Using an Instant Pot to create this creamy chicken tortilla soup is an absolute game-changer. The pressure cooker isn’t just about speed; it’s about flavor development. By rapidly infusing all the ingredients under high pressure, the Instant Pot allows the rich Tex-Mex spices, tender chicken, and aromatic vegetables to meld together beautifully. This results in a deeply complex and well-rounded flavor profile that would typically require hours of simmering on the stovetop. Forget spending an entire afternoon watching a pot; this easy Instant Pot chicken tortilla soup recipe comes together with minimal effort, making it the perfect solution for those hectic evenings when you crave a homemade, hearty meal without the fuss.
The inherent efficiency of the pressure cooker means that even tough cuts of chicken become fork-tender and shreddable in a fraction of the usual time. The enclosed environment also locks in moisture and nutrients, ensuring your soup is not only delicious but also wonderfully satisfying. The combination of succulent shredded chicken, the creamy richness from cream cheese, and the authentic zest of Tex-Mex spices makes this soup a standout dish. Topped with crispy tortilla chips, it delivers that quintessential crunch and traditional appeal that defines a great tortilla soup. This recipe is also incredibly versatile – whether you prefer a mild or spicy kick, you can easily customize the amount of green chiles and taco seasoning to match your family’s preferences. Serve it alongside warm tortillas or a simple bowl of black beans, and you’ve got a complete, nourishing meal that will delight everyone at the table.
Table of Contents
Why This Instant Pot Creamy Chicken Tortilla Soup is a Must-Make
- Effortlessly Quick & Simple: If time is a precious commodity, this Instant Pot creamy chicken tortilla soup is your culinary hero! It streamlines the cooking process – simply combine your ingredients in the pressure cooker, select the appropriate setting, and let technology do the heavy lifting. The result is a gourmet-tasting soup without the extensive hands-on time, perfect for busy lifestyles.
- Customizable and Richly Flavorful: This soup is inherently vibrant, brimming with classic Tex-Mex spices that create a delightful aromatic base. However, its true beauty lies in its adaptability. Feel free to personalize the flavor profile: intensify the seasoning, introduce colorful bell peppers or additional green chiles for more depth, or fine-tune the spice level to perfectly match your family’s preferences. It’s a recipe designed to be made your own.
- Ideal for Any Season: The versatility of the Instant Pot ensures this dish is a year-round pleasure. During warm summer months, its efficient cooking method generates less heat in your kitchen compared to traditional stovetop simmering, keeping your home cool and comfortable. Yet, its wonderfully warm, creamy texture makes it an undeniably comforting and satisfying meal, perfectly suited for chilly winter nights. It’s truly a soup for all seasons.
Looking for more year-round comfort? You might also love our creamy chicken noodle soup and Instant Pot chicken pozole!
Essential Ingredients and Smart Substitutions
Crafting the perfect creamy chicken tortilla soup begins with selecting the right ingredients. Here’s a closer look at what you’ll need and how you can adapt the recipe to your pantry and palate:
- Tomatoes: We highly recommend using fire-roasted diced canned tomatoes for their distinctive smoky depth, which adds another layer of flavor to the soup. However, if fire-roasted aren’t available, regular canned diced tomatoes or even fresh, ripe diced tomatoes can be used. Just be aware the smoky undertone will be less pronounced.
- Jalapeño Peppers: These peppers provide a lovely mild heat and fresh flavor. Both fresh or canned jalapeños work wonderfully. If you’re out of jalapeños, you can substitute with other hot peppers like chipotle for a smokier heat, or serrano for a sharper, spicier kick. Always adjust according to your preferred spice level.
- Chicken: For this recipe, we typically use boneless, skinless chicken breast, which shreds beautifully. However, chicken tenderloins or boneless, skinless chicken thighs can also be used. A blend of breast and thigh meat can offer the best balance of texture and flavor, combining lean tenderness with juicy richness.
- Chicken Stock or Broth: This forms the essential liquid base of our soup. Using good quality chicken stock or broth is key to a flavorful soup. Opt for low-sodium options to control the overall saltiness, adding more as needed.
- Cumin: A cornerstone spice in Mexican and Tex-Mex cuisine, cumin is indispensable here. It imparts a warm, earthy, and slightly pungent flavor that is signature to our creamy chicken tortilla soup. Do not skip this!
- Cream Cheese: This is the secret ingredient that gives our soup its luxurious, velvety texture and creamy mouthfeel. For those looking to reduce calories or fat, plain Greek yogurt or light sour cream can be used as a substitute, stirred in at the end to prevent curdling.
Exciting Recipe Variations to Try
- For a Spicy Kick: If you love heat, finely chop your jalapeño peppers and include the membranes and seeds. This will significantly amplify the spice level of your soup.
- Vegan Adaptation: To transform this into a hearty vegan pressure cooker tortilla soup, simply omit the chicken entirely and use a rich vegetable broth in place of chicken broth. You can also add plant-based protein alternatives like seasoned tofu or tempeh.
- Boost Your Protein: For an even more substantial meal, consider stirring in cooked quinoa or adding chunks of firm tofu after the soup is finished cooking.
- Herb Alternatives: If cilantro isn’t your favorite herb, feel free to omit it or replace it with an equal amount of fresh parsley for a different fresh note.
- Citrus Brightness: A squeeze of fresh lime juice just before serving adds a wonderfully bright, zesty contrast that elevates all the flavors in the soup.
New to the Instant Pot? Familiarize yourself with the basics by reading our guides on Instant Pot 101: Easy Tips & Hacks and how to steam in Instant Pot. You’ll be a pressure cooker pro in no time!
Essential Equipment for This Recipe
To prepare this delicious soup, you’ll only need one key piece of equipment:
- An Instant Pot (or any reliable electric pressure cooker)
Step-by-Step: How to Make This Creamy Chicken Tortilla Soup Recipe
Follow these simple instructions to create a rich and flavorful creamy chicken tortilla soup using your Instant Pot:
- Sauté Aromatics: Begin by setting your Instant Pot to the “Sauté” function and allow it to heat up. Once hot, add the olive oil, then introduce the diced onion and minced garlic. Sauté for about 3 minutes, stirring occasionally, until the onions soften and become translucent, and the garlic is fragrant. This step builds a foundational layer of flavor for your soup.
- Pressure Cook to Perfection: Pour a splash of chicken broth into the pot and use a wooden spoon to deglaze the bottom, scraping up any browned bits stuck there. This prevents the “Burn” error and adds more flavor. Next, add the chicken pieces, the remaining chicken broth, hot water, fire-roasted diced tomatoes, minced jalapeño peppers (with or without seeds, depending on your spice preference), and cumin to the Instant Pot. Ensure all ingredients, except the cream cheese, are in the pot. Press the “Cancel” button to turn off the Sauté mode. Secure the lid on the pressure cooker, lock it into place, and ensure the venting valve is sealed. Set the Instant Pot to cook on “High Pressure” for 15 minutes.
🎯 Pro Tip
Always use hot liquid when pressure cooking. This small step helps the Instant Pot reach pressure more quickly, saving you valuable time.
- Achieve Creamy Consistency: Once the pressure cooking cycle is complete, allow the Instant Pot to release pressure naturally (NPR) for 10 minutes. This means leaving the pot undisturbed, allowing the pressure to slowly decrease on its own. After 10 minutes, perform a quick release (QR) by carefully turning the pressure release lever or depressing the pressure release button on your pot to release any remaining steam. Once the float valve drops, you can safely open the lid. Keep the Instant Pot on its “Warm” setting. Add the cream cheese in chunks and stir gently, allowing it to melt into the hot soup for about 10 minutes. Continue stirring until the soup becomes beautifully creamy and slightly thickened to your desired consistency.
- Serve and Garnish: Your rich and creamy chicken tortilla soup is now ready to enjoy! Ladle the hot soup into bowls. For an irresistible finish, garnish generously with broken tortilla chips for crunch. Enhance the flavors further with your favorite toppings such as sliced avocado, a sprinkle of fresh cilantro, crumbled Cotija cheese, a dollop of salsa, or a dash of your preferred hot sauce.
Making Chicken Tortilla Soup in a Crock Pot (Slow Cooker Method)
No Instant Pot? No problem! This creamy chicken tortilla soup can also be adapted for your slow cooker:
- Prepare Ingredients: In your slow cooker, layer all the ingredients except for the tortilla chips and cream cheese. Start by placing the chicken at the bottom, then add the vegetables, spices, water, and broth. Ensure the chicken is mostly submerged in liquid.
- Slow Cook: Cover your Crock-Pot and set it to cook on low for 7-8 hours, or on high for 3-4 hours, until the chicken is incredibly tender and easily shreddable. The long, slow simmer will allow the flavors to deepen beautifully.
- Finish and Serve: Approximately 10 minutes before you plan to serve, stir in the cream cheese until it is fully melted and incorporated, creating that signature creamy texture. Shred the chicken directly in the pot using two forks. Ladle into bowls and top with broken tortilla chips and your favorite garnishes before serving.
Creative Serving Suggestions for Your Creamy Tortilla Soup
This creamy chicken tortilla soup recipe is already bursting with flavor, but the real fun begins when you dress it up with your favorite toppings and accompaniments! Elevate your meal by serving it in warm bowls, adorned with a generous sprinkle of crispy tortilla chips, a few fresh lime wedges for a burst of citrusy brightness, and a handful of chopped cilantro for vibrant color and herbaceous notes. For an extra layer of indulgence, a sprinkle of shredded cheddar cheese, Monterey Jack, or salty Cotija cheese adds richness, while a dollop of cool sour cream or Greek yogurt enhances the soup’s inherent creaminess.
To transform this delightful soup into an even heartier and more complete meal, consider pairing it with delicious sides. Our Instant Pot sour cream pork chops make a fantastic protein-packed companion, or you can serve it with classic sides like tender black beans or our flavorful Instant Pot pinto beans. For those who enjoy a little more heat, don’t hesitate to add extra chili powder, a dash of your favorite taco seasoning, or finely diced green chiles directly to your bowl. And if you’re craving something extra satisfying for dipping, warm flour or corn tortillas are the perfect accompaniment. No matter how you choose to personalize it, this Instant Pot Creamy Chicken Tortilla Soup recipe strikes the perfect balance of comfort, rich flavor, and satisfying heartiness!
Frequently Asked Questions About Creamy Chicken Tortilla Soup
If your Instant Pot tortilla soup is thinner than you prefer, a simple and effective method for thickening any dairy-based soup is to use the “Sauté Less” (or “Low Sauté”) function. Allow the soup to simmer gently for 10-15 minutes, stirring occasionally. As it simmers, the liquid will naturally reduce and thicken to a desirable consistency. You can also mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the simmering soup until thickened.
Yes, corn tortillas, especially when cut into smaller pieces or cooked for extended periods, will typically soften and eventually dissolve into the soup, contributing to its body and flavor. If you want to retain their shape for texture, it’s best to add them to the soup only a few minutes before serving, allowing them just enough time to soften without completely breaking down. Alternatively, serve crispy tortilla strips as a garnish on top of the soup.
Leftover pressure cooker tortilla soup is fantastic for meal prep! It can be safely stored in an airtight container in the refrigerator for up to four days. To reheat, gently transfer the desired portion to a pot on the stove and warm it over low heat, stirring occasionally, until it reaches your desired temperature. If the soup has thickened significantly in the fridge, you can add a little extra chicken broth or water to thin it out to your preferred consistency. Ensure the soup is heated thoroughly before serving.
More Delicious Soup Recipes to Explore
If you’ve fallen in love with the comforting flavors of this creamy chicken tortilla soup, you’re in for a treat! Discover more heartwarming and easy-to-make soup recipes from our collection:
- Creamy Jalapeño Soup: A fantastic way to enjoy the vibrant flavor of jalapeños in a soothing, creamy base.
- Best Clam Chowder: Our ultimate recipe for a rich, classic clam chowder that rivals any restaurant.
- How to Cook Acorn Squash in Instant Pot: Learn how to effortlessly prepare acorn squash for a healthy and delicious soup.
If you tried this creamy chicken tortilla soup recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. We love hearing from you! Thanks for visiting!
Instant Pot Creamy Chicken Tortilla Soup
Renae Gerhardstein
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Pin Recipe
Equipment
- Instant Pot (or any electric pressure cooker)
Ingredients
- 2 tablespoons olive oil
- ½ onion diced
- 3 cloves garlic minced
- 14 ounces fire roasted diced tomatoes
- 2 jalapeno peppers membranes and seeds removed, minced
- 2 pounds chicken breast chicken tenderloins, or chicken thighs (a mixture gives the best flavor)
- 4 cups hot chicken stock or broth
- 1 cup hot water
- 2 teaspoons cumin
- ½ cup (4 ounces) cream cheese
Optional garnish
- 1 cup tortilla chips broken, for garnish
Instructions
Instant Pot Cooking
- Set pressure cooker to the sauté function and add oil to the pot.
When the oil is hot, add chopped onions and minced garlic and sauté for 3 minutes.
- Add all other ingredients except cream cheese to the Instant Pot. Press the cancel button to turn off the sauté mode.
Manually set pot to cook on high-pressure for 15 minutes. Place lid on the pressure cooker and lock it into place. Close the venting valve.
- When the pressure cycle is done, leave the Instant Pot alone for a natural pressure release for 10 minutes. Then do a quick release by carefully turning the pressure valve or depress the pressure button on your pot.
- Keep the pot on the warm setting. Stir in cream cheese and let warm in the pot for 10 minutes until creamy and thickened.
- Garnish with broken tortilla chips and your favorite toppings like sliced avocado, cilantro, Cotija cheese, salsa, or hot sauce.
Slow Cooker Instructions
- Layer the ingredients (except tortilla chips and cream cheese) to make this in the slow cooker. Start with the chicken and end with the water and broth.
Set the crockpot to cook on low for 7-8 hours. Stir in cream cheese 10 minutes before serving. Garnish with broken tortilla chips for serving.
Notes
- Using hot liquid will help the Instant Pot come to pressure more quickly.
Recipe Variations:
- If you like things spicy, chop the jalapeno peppers and leave the membranes and seeds in there for a bit of a kick.
- To make this pressure cooker tortilla soup vegan, omit the chicken and use vegetable broth instead of chicken broth.
- For more protein, add cooked quinoa or tofu.
Storing Instructions:
- Leftover pressure cooker tortilla soup can be stored in the fridge for up to four days. To reheat, place it in a pot on the stove over low heat until warmed.
- When reheating, bring the soup to a boil first before serving. You can also add a little broth or water to thin it out if it’s too thick.