Servings
Font
Back
0 from 111 votes

Creamy Chicken Tortilla Soup

Chicken, poblanos, tomatoes, beans and corn in a creamy tex-mex style soup!

Prep Time
10 mins
Cook Time
10 mins
Total Time
26 mins
Servings: 6 servings
Calories: 310 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. Add chili powder, cumin, chicken base (if using), salt, pepper, paprika, and oregano and stir.
  3. 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.
  4. Add in can of drained black beans and can of drained corn, then pour in chicken broth.
  5. 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.
  6. Once the timer beeps, let out the pressure by carefully moving the valve to “venting" to perform a quick release.
  7. When the pin drops, remove lid and set aside. Remove chicken breasts to a mixing bowl or cutting board and shred.
  8. 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.
  9. 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

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

% 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.