Creamy Chicken Tortilla Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
16 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
Description
Creamy Chicken Tortilla Soup starts by sautéing onion and poblano peppers until soft, then adding garlic and warming spices such as chili powder, cumin, paprika, and oregano. Fire-roasted diced tomatoes, drained black beans, corn, and chicken broth create a flavorful base. Chicken breasts cook directly in the broth under pressure in an Instant Pot or via stovetop or slow cooker methods until tender. Shredded chicken is returned to the soup, which is then enriched with heavy cream and lime juice for a delicate creaminess and bright citrus note. The soup offers a savory and layered flavor profile with a smooth texture contrasted by hearty beans and corn. Garnishing options allow tailored freshness and crunch.
This soup works well as a warming main course, especially in cooler weather, and pairs nicely with fresh tortillas or chips. It can be prepared ahead and refrigerated before adding the cream and lime juice to preserve freshness.
The recipe provides flexibility for cooking methods, including Instant Pot, slow cooker, or stovetop, accommodating different kitchen setups. Because heavy cream and lime juice are added at the end, heating gently helps maintain the soup’s creamy consistency and bright flavor balance.
Ingredients
- 2 Tbsp vegetable oil
- 1 medium yellow onion diced
- 1 poblano pepper diced
- 3 cloves garlic minced
- 3 tsp chili powder
- 2 tsp cumin ground
- 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 diced tomatoes UNdrained, fire-roasted, canned
- 15 oz black beans drained and rinsed, canned
- 15 oz corn kernel drained, canned
- 3 boneless skinless chicken breast
- 4 cups chicken broth reduced sodium
- 2/3 cup heavy whipping cream
- lime juice of 1/2 lime
TOPPING OPTIONS
- cilantro fresh, minced
- tortilla strips
- lime slices
- sour cream
- avocado
- cheese
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
- Sauté onion and poblano until soft before adding garlic to develop depth of flavor.
- The soup can be made in an Instant Pot, slow cooker, or on the stovetop depending on your preference and time available.
- Add heavy cream and lime juice near the end of cooking to maintain creaminess and brightness.
- Top the soup with cilantro, tortilla strips, lime slices, sour cream, avocado, or cheese for added texture and freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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