Instant Pot Creamy Chicken Tortilla

This Instant Pot creamy chicken tortilla soup transforms ordinary ingredients into a rich, flavorful Tex-Mex meal that's become my go-to comfort food for busy weeknights. The pressure cooker works magic, infusing the broth with deep flavors while keeping the chicken incredibly tender, all in a fraction of the time it would take on the stovetop.

I first made this recipe during a particularly hectic week when I needed something satisfying but simple. My family was so impressed they requested it three times the following month, and it's now in our regular dinner rotation.

Ingredients

• Chicken breasts or thighs: the recipe allows flexibility with cuts, but a mixture provides the best flavor profile and texture
• Onion and garlic: these aromatics create the essential flavor foundation for any good soup
• Fire-roasted diced tomatoes: these add a subtle smokiness that regular diced tomatoes simply cannot match
• Jalapeños: adjust the heat by controlling how much membrane and seeds you remove before mincing
• Cream cheese: this transforms the broth from standard to luxuriously creamy with minimal effort
• Cumin: this warm spice brings authentic Tex-Mex character to the soup
• Chicken stock: use homemade if possible for the richest flavor, but a good quality store-bought works well too

Step-by-Step Instructions

Sauté The Aromatics:

Heat olive oil using the Instant Pot's sauté function until it shimmers. Add the diced onions and minced garlic, cooking for a full 3 minutes until translucent and fragrant. This creates the flavor foundation for your soup and prevents the raw taste of uncooked garlic.

Build The Soup:

Cancel the sauté function and add all remaining ingredients except the cream cheese. The order isn't critical, but I typically add the chicken first, then spices, then liquids. Make sure the chicken is fully submerged in the liquid for even cooking.

Pressure Cook:

Secure the lid, ensuring the vent is in the sealed position. Set to high pressure for exactly 15 minutes. The pot will take approximately 10 minutes to come to pressure before the cooking countdown begins.

Natural Release:

Once cooking completes, allow the pressure to release naturally for 10 minutes. This gentle decompression keeps the chicken tender rather than forcing it to contract with a quick release. After 10 minutes, carefully perform a quick release for any remaining pressure.

Create The Creaminess:

With the pot on the warm setting, add the cream cheese in chunks and stir gently until completely melted and incorporated. This takes about 10 minutes and transforms the texture completely. The soup will continue to thicken slightly as it cools.

Serve And Garnish:

Ladle into bowls and top with broken tortilla chips for that authentic crunch. This is where personalization happens with your favorite toppings like avocado, cilantro, or cheese.

Save This

The cream cheese is truly the secret weapon in this recipe. I discovered its magic when I ran out of heavy cream one evening and improvised with a block from the fridge. The resulting texture was so much richer and more satisfying that I've never gone back to the original version. My daughter now specifically requests this soup when friends come over for dinner, and I love how it introduces them to homemade Tex-Mex flavors.

Make-Ahead Options

This soup actually improves with time as the flavors meld together. You can make it up to three days ahead and store it in the refrigerator in an airtight container. Just reheat gently on the stovetop or in the microwave, adding a splash of broth if it's thickened too much. The cream cheese might make the texture look slightly separated when cold, but it will smooth out perfectly upon reheating.

Freezer Instructions

Portion the cooled soup into freezer-safe containers, leaving about an inch of headspace for expansion. Freeze for up to three months. For best results, thaw overnight in the refrigerator before reheating slowly on the stovetop. If the soup separates slightly after freezing, simply whisk vigorously while reheating to restore the creamy texture. Add fresh garnishes only after reheating.

Customization Ideas

This recipe welcomes adaptation based on what you have available. Add a cup of frozen corn or black beans during the pressure cooking for extra texture and nutrition. Replace the jalapeños with a tablespoon of canned chipotle peppers in adobo sauce for a smokier heat profile. For a lighter version, use Neufchâtel cheese instead of full-fat cream cheese. Vegetarians can substitute vegetable broth and add extra beans and vegetables in place of the chicken.

Serving Suggestions

Create a toppings bar with diced avocado, shredded cheese, sour cream, lime wedges, and cilantro for a fun, interactive dinner. Serve smaller portions as a starter before enchiladas or tacos for a festive Mexican-themed dinner party. For a complete meal, pair with a simple side salad dressed with lime vinaigrette and a piece of warm cornbread for soaking up every last drop of the flavorful broth.

Common Queries

→ Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs, breasts, or tenderloins all work well. A mix provides the richest flavor and tender texture.

→ How can I adjust the soup's spice level?

For mild heat, remove jalapeño seeds and membranes. For extra heat, add another pepper or include the seeds.

→ Can I make this dairy-free?

Swap cream cheese for a dairy-free alternative or omit it for a brothier version with bold flavors.

→ What are the best toppings?

Top with crushed tortilla chips, sliced avocado, fresh cilantro, Cotija cheese, or a spoonful of salsa for variety.

→ Is frozen chicken suitable for this dish?

Yes, you can use frozen chicken. Increase the cook time by 5 to 7 minutes to ensure it cooks through fully.