Creamy chicken tortilla soup instant pot. You must try it now. It’s delicious and easy. Dinner with the family is indeed a special moment. Do not let you give ordinary dishes to your family. Try serving this soup on the dining table.
If you’ve been wanting to make this dish for a long time, maybe now is the time. You just have to understand the recipe. Learn what the ingredients are and step-by-step how to cook this. Even if you are a beginner, don’t worry. You can definitely make this and it will taste delicious.
Creamy Chicken Tortilla Soup Instant Pot
Ingredients
- 2 Tbsp vegetable oil
- 1 medium yellow onion diced
- 1 poblano pepper diced
- 3 cloves garlic minced
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp oregano
- 3 tsp chili powder
- 2 tsp ground cumin
- 2 tsp better than bouillon chicken base (optional)
- 1/2 tsp kosher salt
- 3 boneless skinless chicken breasts
- 4 cups chicken broth (reduced sodium)
- 2/3 cup heavy whipping cream
- Juice of 1/2 lime
- 15 oz can fire-roasted diced tomatoes Undrained
- 15 oz can black beans drained and rinsed
- 15 oz can corn kernels drained
TOPPING OPTIONS
- avocado
- lime slices
- sour cream
- cheese
- minced fresh cilantro
- tortilla strips
Instructions
1Press the saute button on Instant pot. Add vegetable oil and heat until hot. Add the onion and poblano and cook 4-5 minutes, until soft. Add garlic and cook until fragrant, about 30 seconds.
2Add chili powder, cumin, chicken base (if using), salt, pepper, paprika, and oregano and stir.
3Add can of undrained tomatoes and stir using a wooden spoon to scrape the bottom of the pot to ensure no browned bits are stuck on there.
4Add in can of drained black beans and can of drained corn, then pour in chicken broth.
5Place chicken breasts into the liquid, then cancel the saute function, and secure Instant Pot lid, making sure the valve is set to “sealing”. Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 12 minutes.
6Once the timer beeps, let out the pressure by carefully moving the valve to “venting” to perform a quick release.
7When the pin drops, remove lid and set aside. Remove chicken breasts to a mixing bowl or cutting board and shred.
8Press the saute button once again, and add heavy cream and lime juice.
9Stir and heat for just a minute or two, until cream is warmed through.
10Press Cancel and unplug the Instant Pot. Serve soup hot, topped with desired toppings.
Notes
slow cooker directions
Cook onion and poblano in vegetable oil for 4-5 minutes until soft. Add garlic and cook 30 seconds. Add to the bottom of a slow cooker.
Add remaining ingredients (except heavy cream, lime juice, and toppings) to the slow cooker, cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
Shred chicken and return to the slow cooker. Add cream and lime juice and cook another 5-10 minutes to heat through.
Serve hot with desired toppings.
stovetop directions
To a large and deep pot add vegetable oil and heat over medium-high heat. Add onion and poblano and cook for 4-5 minutes, until soft. Add garlic and cook 30 seconds.
Stir in spices, then add all remaining ingredients (except heavy cream, lime juice and toppings). Bring to a boil, then reduce heat, cover and simmer for 15-18 minutes, until chicken is cooked through.
Remove chicken and shred. Add back to the pot, along with the heavy cream and lime juice.
Stir and simmer another few minutes to heat through.
Serve hot with desired toppings.
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