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4.97 from 33 votes

Creamy Chicken Tortilla Soup

Chicken, poblanos, tomatoes, beans and corn in a creamy tex-mex style soup!
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken soup, instant pot soup
Servings: 6 servings
Calories: 310kcal
Author: The Chunky Chef

Ingredients

  • 2 Tbsp vegetable oil
  • 1 medium yellow onion diced
  • 1 poblano pepper diced
  • 3 cloves garlic minced
  • 3 tsp chili powder
  • 2 tsp ground cumin
  • 2 tsp better than bouillon chicken base (optional)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 15 oz can fire-roasted diced tomatoes UNdrained
  • 15 oz can black beans drained and rinsed
  • 15 oz can corn kernels drained
  • 3 boneless skinless chicken breasts
  • 4 cups chicken broth (reduced sodium)
  • 2/3 cup heavy whipping cream
  • Juice of 1/2 lime

TOPPING OPTIONS

  • minced fresh cilantro
  • tortilla strips
  • lime slices
  • sour cream
  • avocado
  • cheese

Instructions

  • Press 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.
  • Add chili powder, cumin, chicken base (if using), salt, pepper, paprika, and oregano and stir.
  • Add 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.
  • Add in can of drained black beans and can of drained corn, then pour in chicken broth.
  • Place 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.
  • Once the timer beeps, let out the pressure by carefully moving the valve to “venting" to perform a quick release.
  • When the pin drops, remove lid and set aside. Remove chicken breasts to a mixing bowl or cutting board and shred.
  • Press the saute button once again, and add heavy cream and lime juice. Stir and heat for just a minute or two, until cream is warmed through.
  • Press Cancel and unplug the Instant Pot. Serve soup hot, topped with desired toppings.

Notes

 

slow cooker directions

  1. 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.
  2. 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.
  3. Shred chicken and return to the slow cooker.  Add cream and lime juice and cook another 5-10 minutes to heat through.
  4. Serve hot with desired toppings.
 

stovetop directions

  1. 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.
  2. 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.
  3. Remove chicken and shred.  Add back to the pot, along with the heavy cream and lime juice. 
  4. Stir and simmer another few minutes to heat through.
  5. Serve hot with desired toppings.

Nutrition

Calories: 310kcal | Carbohydrates: 31g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 773mg | Potassium: 561mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1236IU | Vitamin C: 22mg | Calcium: 92mg | Iron: 3mg