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Creamy Chicken Tortilla Soup Instant Pot

Creamy Chicken Tortilla Soup Instant Pot recipe is an easy & outstanding Tex-Mex soup filled with amazing creamy flavors, beans, corn, tomatoes & shredded chicken. A great hearty Instant Pot soup to warm up any day.
5 from 3 votes
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Course: Entree, Soup
Cuisine: American, Tex Mex
Keyword: Creamy Chicken Tortilla Soup Instant Pot, Instant Pot Creamy Tortilla Soup
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 436kcal
Author: Meghna
Cost: $5


  • 1.5 pounds chicken **boneless, skinless breasts or thighs
  • 15.25 oz Black Beans **drained & rinsed
  • 15.25 oz Sweet Corn **Whole sweet corn kernel drained & rinsed. If using frozen corn thaw them. 432 g.
  • 1 cup onion **roughly chopped. Use yellow onion. 432 g.
  • 2 tbsp garlic **minced
  • 1 Jalapeno **roughly chopped. Skip if heat intolerant
  • 14.5 oz diced tomatoes ** with juices. I used diced tomatoes with Jalapeno for extra heat. You can use regular diced tomatoes.
  • 1 tbsp Tomato Paste **Read NOTES below.
  • 3/4 cups heavy cream **at room temp. or slightly warmed.
  • 3 tbsp Avocado oil **or use any neutral oil of your choice.
  • Salt (to taste) **use according to your taste preference.


  • 1 tbsp Worcestershire sauce
  • 1 tbsp paprika
  • 1/2 tbsp Cumin Powder
  • 1 tsp chili powder **or use cayenne pepper powder. Skip if you are heat intolerant.
  • 1/2 tsp oregano **dried
  • 1/2 tsp red pepper flakes


  • 4 cups chicken stock **or use 2 tbsp better than bouillon paste diluted in 4 cups warm water.

Garnishes (use your choice of toppings)

  • 1/4 cup Cilantro **finely chopped
  • 1 cup avocado **diced or sliced. You can use more.
  • lime wedges
  • Tortilla chips **I used store bought.


  • Instant Pot Settings: Set the Instant Pot on SAUTE function & keep it on HIGH heat setting.
  • Saute Aromatics: Add oil. When the oil becomes hot gently release the chopped onion and garlic and saute until the onion begins to become translucent. Than, add the chopped jalapenos (skip if you hate spicy food) and saute for about 30 seconds. Also, add salt to quicken the process.
  • Saute seasonings: Now, add all the dry seasonings like paprika, cumin powder, oregano, red pepper flakes & chili/cayenne powder (skip if you are heat intolerant) and saute for 30 seconds.
  • De-glaze the pot: Next, add the chicken stock and de-glaze the pot very well scraping the sides & the bottom of the pot with the help of a spatula. This is help loosen any stuck food particles and prevent the BURN error.
  • Pressure Cook: Now, add the Worcestershire sauce, the diced tomatoes with juice and the tomato paste and give everything a very good mix. Add the drained and rinsed black beans and corn and stir well. Now, transfer the boneless & skinless chicken breasts into the pot. Do not stir. CANCEL the SAUTE function. Pressure Cook: PRESSURE COOK on HIGH for just 6 minutes.
  • Quick Pressure Release: Once, the pressure cooking cycle is over the Instant Pot will begin to beep. Immediately perform a quick pressure release (QPR) by manually moving the valve from the sealing to the venting position. Open the lid carefully once the steam escapes & the floating pin drops.
  • Shred Chicken: Fish out the cooked chicken breasts onto a plate and shred the chicken with the help of a fork. Set it aside.
  • Add dairy: Now, turn off the Instant Pot and add the cream (at room temperature or slightly warmed up) into the pot. Mix well. Hit back the SAUTE function and set the heat to LOW. For thicker soup read NOTES below #4.
  • Add Shredded Chicken: Transfer back the shredded chicken into the pot. Give everything a good mix to fully incorporate the chicken into the soup. Bring the soup to a gentle simmer.
  • Garnish & Serve: Turn off the Instant Pot. Serve the Creamy Tortilla Soup and top it with the topping of your choice like chopped avocados, chopped cilantro, lime wedges, tortilla chips & cream (we did not add any). Dig in! Enjoy!



  1. Tomato Paste: Dilute the tomato paste with 4-5 tbsp water. This will help the tomato paste to blend easily and quickly into the stock. Otherwise it'll form a lump and you have to stir a lot in order to uniformly incorporate it into the liquid.
  2. Heat Intolerant: Skip adding the Jalapenos, chili/cayenne pepper powder. You add the red pepper flakes in order to have a slight kick. 
  3. Creamy chicken Tortilla soup consistency: This is a thin soup meant to be on the thinner side. This soup contains no thickeners. You can however control the consistency of the soup according to your liking by adding more stock, if you love super thin soups.
  4. To Thicken the soup: We did not use any thickener for todays recipe. If you wish to thicken the soup use about 2-3 tablespoons Masa Harina diluted in same amount of water. Add the slurry to the soup before adding the cream. Simmer to thicken and than proceed with the recipe.
  5. Storing Tips: The creamy tortilla soup will last for 5 days in the fridge when stored in air tight containers.
  6. Re-heating Tips: Re-heat the fridge cold soup over medium high heat on the stove top. You can also re-heat the soup in the microwave oven. For frozen soup, thaw the soup overnight in the fridge first and than re-heat following the above mentioned directions.
Calorific details are provided by a third party application & are to be used as indicative figures only.
Nutrition Facts
Creamy Chicken Tortilla Soup Instant Pot
Amount Per Serving
Calories 436 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 9g56%
Cholesterol 65mg22%
Sodium 262mg11%
Potassium 823mg24%
Carbohydrates 37g12%
Fiber 9g38%
Sugar 7g8%
Protein 19g38%
Vitamin A 1228IU25%
Vitamin C 16mg19%
Calcium 73mg7%
Iron 3mg17%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 436kcal | Carbohydrates: 37g | Protein: 19g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 262mg | Potassium: 823mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1228IU | Vitamin C: 16mg | Calcium: 73mg | Iron: 3mg