Creamy Chicken Tortilla Soup
User Reviews
5.0
111 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
26 mins
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Servings
6 servings
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Calories
310 kcal
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Course
Main Course
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Cuisine
Mexican
Creamy Chicken Tortilla Soup
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Chicken, poblanos, tomatoes, beans and corn in a creamy tex-mex style soup!
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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
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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
- 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.
- 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.
- Shred chicken and return to the slow cooker. Add cream and lime juice and cook another 5-10 minutes to heat through.
- Serve hot with desired toppings.
- 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.
- 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.
- Remove chicken and shred. Add back to the pot, along with the heavy cream and lime juice.
- Stir and simmer another few minutes to heat through.
- Serve hot with desired toppings.
Nutrition Information
Show Details
Calories
310kcal
(16%)
Carbohydrates
31g
(10%)
Protein
11g
(22%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
37mg
(12%)
Sodium
773mg
(32%)
Potassium
561mg
(16%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
1236IU
(25%)
Vitamin C
22mg
(24%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 773mg | 32% |
| Potassium | 561mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 1236IU | 25% |
| Vitamin C | 22mg | 24% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
111 reviews
Excellent
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