If you’re craving a rich, hearty soup with bold flavors, this Instant Pot creamy chicken tortilla soup is a must-try! Made with tender shredded chicken, cream cheese, and Tex-Mex spices, this soup is creamy, comforting, and packed with flavor. This creamy chicken tortilla soup recipe is quick, simple, and sure to become a family favorite!
Making creamy chicken tortilla soup Instant Pot is a game-changer. The pressure cooker allows all the ingredients to blend beautifully, giving the soup a rich, well-developed flavor in a fraction of the time. No need to spend hours simmering—this creamy chicken tortilla soup recipe comes together effortlessly, making it perfect for busy weeknights.
The combination of Tex-Mex spices and tender chicken makes this soup a standout dish. The cream cheese adds a velvety texture, while tortilla chips give it that perfect finishing touch. This recipe is easy to customize—whether you prefer mild or spicy, you can adjust the green chiles and taco seasoning to your liking. Serve it with warm tortillas or a bowl of black beans, and you have a complete meal that’s both filling and satisfying.
Why We Love This Creamy Chicken Tortilla Soup Instant Pot
- Quick and easy
If you’re short on time, this Instant Pot creamy chicken tortilla soup is a lifesaver! Simply add everything to the pressure cooker, press start, and let it do the work for you. - Customizable and flavorful
This soup is packed with Tex-Mex spices, but you can tweak the seasoning, add bell peppers or extra green chiles, or adjust the spice level to suit your taste. - Perfect for any season
The Instant Pot creates less heat than the stove, keeping your kitchen cool in summer, while the warm, creamy texture makes it an ideal comfort meal for winter.
Other comfort foods that we crave all year long are creamy chicken noodle soup and Instant Pot chicken pozole!
Ingredient Notes and Substitutions
- Tomatoes: We prefer fire-roasted diced canned tomatoes for their smoky flavor. But fresh or regular canned diced tomatoes will work as well.
- Jalapeno peppers: You can use fresh or canned jalapeno peppers. Also, other types of hot peppers, such as chipotle or serrano can be used if you don’t have jalapenos in hand.
- Chicken: We used chicken breast for this recipe.
- Chicken stock or broth: Used as a liquid for the soup.
- Cumin: This is a staple spice in Mexican flavor and gives our soup its signature flavor.
- Cream cheese: Adds creaminess to the soup. For less calories and fat, Greek yogurt or light sour cream can be used as a substitute.
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.
- If you’re not a fan of cilantro, you can omit it or substitute it with parsley.
- The soup is also delicious and served with a squeeze of fresh lime juice.
New to the Instant Pot? Be sure to read how to use Instant Pot 101 and how to steam in Instant Pot first. You’ll be a pressure cooker boss in no time!
How to Make this Creamy Chicken Tortilla Soup Recipe
- Sauté. Set the pressure cooker to the sauté function until it is heated. Add onion and garlic and sauté them for 3 minutes.
- Pressure cook. Add the broth to deglaze the pot, then add the chicken and all the other ingredients to the Instant Pot, except for the cream cheese.
Press the cancel button to turn off the sauté mode. Then select high-pressure for 15 minutes.
🎯 TFN Pro Tip
Using hot liquid will help the Instant Pot come to pressure more quickly.
- Add the remaining ingredients. When the pressure cycle is done, let the Instant Pot release pressure naturally (leaving the pot undisturbed) for 10 minutes.
Then do a quick release by carefully turning the pressure lever or depressing the pressure button on your pot.
Keep the pot warm. Stir in cream cheese and let it melt for 10 minutes until the soup is creamy and thickened. - Ready to Serve. You can garnish with broken tortilla chips, avocado, cilantro, Cotija cheese, salsa, or hot sauce.
Making Chicken Tortilla Soup in a Crock Pot
- Prepare. Layer the ingredients (except tortilla chips and cream cheese) to make this in the beef shredded recipe. Start with the chicken and add the water and broth.
- Cook. Set the Crock-Pot and cook on low for 7-8 hours.
- Serve. Stir in some cream cheese 10 minutes before serving. Then top with tortilla chips before serving.
Serving Suggestions
This creamy chicken tortilla soup recipe is loaded with flavor, and the best part is dressing it up with your favorite toppings! Serve it in a bowl, garnished with tortilla chips, lime wedges, and chopped cilantro for an extra burst of freshness. A sprinkle of shredded cheddar cheese or Cotija cheese adds richness, while a dollop of sour cream enhances the creaminess.
For an even heartier meal, pair this soup with instant pot pork chops, black beans, or pinto beans on the side. You can also add extra spice with chili powder, taco seasoning, or diced green chiles. And if you’re looking for something extra satisfying, serve it with flour or corn tortillas for dipping. No matter how you enjoy it, this creamy chicken tortilla soup Instant Pot recipe is the perfect balance of comfort and flavor!
Recipe FAQs
A great method for thickening any dairy-based soup is to sauté the soup on saute less (or low) for 10-15 minutes until it thickens.
Yes, corn tortillas will typically dissolve in soup. To retain their shape, add them to the soup at the end and let them sit for a few minutes until they soften. Or, add corn tortillas to the soup by cutting them into smaller pieces.
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.
More Soup Recipes To Love…
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Instant Pot Creamy Chicken Tortilla Soup
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 *See Notes
- 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.
- 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 house. Stir in cream cheese 10 minutes before serving. Garnish with broken tortilla chips for serving.
Notes
Nutrition
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Lauren says
I
m a bog fan of any soup that’s made into a creamier version. This chicken tortilla soup is SO good! I’ll definitely make this recipe again!
Tiffany says
I love how quickly this can come together! My family loves this for dinner! Thank you