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Creamy Chicken Tortilla Soup (Instant Pot Recipe) - The Chunky Chef
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Creamy Chicken Tortilla Soup (Instant Pot)

This comforting Tex-Mex soup is a restaurant-quality meal made quickly in your pressure cooker. Featuring tender shredded chicken, hearty black beans, sweet corn, and a velvety, lime-kissed creamy base, this recipe is designed to save you time on busy weeknights without sacrificing depth of flavor. By pressure cooking the chicken directly in the seasoned broth, every bite stays succulent and perfectly infused with aromatic spices.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Tex-Mex
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Boneless skinless chicken breast
  • 15 oz Black beans, rinsed and drained
  • 1 cup Corn, frozen or canned
  • 4 cups Low sodium chicken broth
  • 4 oz Cream cheese, softened to room temperature
  • 14 oz Diced tomatoes with green chilies
  • 2 tbsp Spice blend (cumin, chili powder, onion powder)

Method
 

  1. Place chicken breasts, black beans, corn, diced tomatoes, spices, and chicken broth into the Instant Pot liner.
  2. Stir the ingredients until the spices are thoroughly incorporated.
  3. Lock the lid and set the valve to the sealing position.
  4. Cook on high pressure for 12 minutes.
  5. Allow a 10-minute natural pressure release once the cooking time finishes.
  6. Remove the lid carefully and shred the chicken directly in the pot using two forks.
  7. Stir in the softened cream cheese until the soup is smooth and velvety.

Notes

Ensure cream cheese is at room temperature for the smoothest texture. Adjust the spiciness by choosing mild or hot diced tomatoes with green chilies. Serve garnished with fresh cilantro, crushed tortilla strips, or avocado slices.