Instant Pot Creamy Chicken Tortilla Soup Recipe
Cozy Up with Instant Pot Creamy Chicken Tortilla Soup!
Is there anything more comforting than a warm bowl of soup on a chilly day? This Instant Pot Creamy Chicken Tortilla Soup is a game-changer! It’s packed with flavor, incredibly easy to make, and comes together in under an hour. Forget spending all day simmering – the Instant Pot does the work for you, delivering tender chicken and a rich, creamy broth in a fraction of the time.
This soup is perfect for busy weeknights, weekend gatherings, or anytime you’re craving a hearty and satisfying meal. It’s a family favorite and always a crowd-pleaser. The best part? It’s easily customizable! Add more spice, swap out the beans, or load up on your favorite toppings – the possibilities are endless.
What makes this recipe special?
- Quick & Easy: The Instant Pot drastically reduces cooking time.
- Flavorful: A blend of chili powder, cumin, and smoked paprika creates a delicious Southwestern flavor.
- Creamy & Comforting: The heavy cream adds a luxurious texture and richness.
- Versatile: Easily adapt the recipe to your preferences.
Serving Suggestions:
Don’t forget the toppings! We love serving this soup with crispy tortilla strips, diced avocado, shredded cheese, a dollop of sour cream, and a squeeze of lime juice. A side of warm cornbread is also a fantastic addition.
Frequently Asked Questions:
Q: Can I use chicken breasts instead of thighs?
A: While chicken thighs are recommended for their flavor and tenderness, you can use chicken breasts. Just be sure to reduce the cooking time slightly to prevent them from drying out. About 10-12 minutes on high pressure should do the trick.
Q: Can I make this soup spicier?
A: Absolutely! Increase the amount of cayenne pepper, or add a pinch of red pepper flakes. You can also use a spicier chili powder.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly after freezing. It’s best to freeze it before adding the heavy cream. Add the cream after thawing and reheating.
Q: What kind of toppings do you recommend?
A: The possibilities are endless! We love tortilla strips, avocado, cheese, sour cream, lime juice, cilantro, and jalapeños.
Q: Can I use pre-shredded cheese?
A: Yes, pre-shredded cheese works just fine! However, freshly shredded cheese melts a bit smoother.
Get ready to enjoy a bowl of pure comfort! This Instant Pot Creamy Chicken Tortilla Soup is sure to become a new family favorite.
Instant Pot Creamy Chicken Tortilla Soup
Ingredients
- 1.5 lbs Chicken Thighs
- 8 cups Chicken Broth
- 1 medium Yellow Onion diced
- 2 cloves Garlic minced
- 1 can Diced Tomatoes 14.5oz
- 1 can Black Beans 15oz, rinsed and drained
- 1 can Corn 15oz, drained
- 1 tsp Chili Powder
- 1 tsp Cumin
- 0.5 tsp Smoked Paprika
- 0.25 tsp Cayenne Pepper optional
- 0.5 cup Heavy Cream
- to taste Salt
- to taste Pepper
Instructions
- Add chicken broth, onion, garlic, diced tomatoes, black beans, corn, chili powder, cumin, smoked paprika, and cayenne pepper to the Instant Pot.
- Add chicken thighs to the Instant Pot.
- Seal the Instant Pot and cook on high pressure for 15 minutes.
- Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Remove chicken from the Instant Pot and shred with two forks or a hand mixer.
- Return shredded chicken to the Instant Pot.
- Stir in heavy cream and season with salt and pepper to taste.
- Serve and top with your favorite toppings (tortilla strips, avocado, cheese, sour cream, etc.).
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
