Description
Instant Pot Cheesy Chicken Tortilla Soup is the ultimate creamy comfort food packed with tender chicken, melted cheese, and bold Southwestern spices for a quick, hearty dinner.
Ingredients
2 teaspoons olive oil
1 cup chopped onion
4 cloves garlic, minced
1–2 teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon smoked paprika
1 (4-ounce) can mild diced green chiles
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can black beans, rinsed and drained
1 cup corn kernels, frozen or canned
4 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts
1 (10-ounce) can red enchilada sauce
4 ounces cream cheese, softened
1½ cups shredded cheddar or Monterey Jack cheese
Salt and black pepper, to taste
Toppings: tortilla strips, avocado, cilantro, shredded cheese, and lime wedges
Instructions
Set Instant Pot to sauté mode. Add olive oil and onion; cook 3 minutes until softened. Stir in garlic, chili powder, cumin, and paprika.
Add diced green chiles, tomatoes, enchilada sauce, black beans, corn, and broth. Stir well, scraping up browned bits.
Nestle chicken breasts into the liquid. Seal lid, set valve to sealing, and cook on high pressure for 10 minutes.
Allow a natural release for 10 minutes, then vent remaining steam. Remove chicken, shred, and set aside.
Switch to sauté mode; stir in cream cheese until melted and smooth. Add shredded cheddar gradually, stirring until creamy.
Return shredded chicken to the pot, season with salt and pepper, and serve hot with your favorite toppings.
Notes
Add cheese only after pressure cooking to prevent curdling.
For extra spice, use pepper jack cheese or add jalapeños.
Freeze before adding cheese for best texture; stir in dairy after reheating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Comfort Food Bowls & One-Pot Meals
- Method: Instant Pot / Pressure Cook
- Cuisine: Mexican / Southwest