Creamy Chicken Tortilla Soup
This creamy chicken tortilla soup is a cozy, flavor-packed classic made with tender chicken, corn, black beans, and a rich cheesy broth, perfect for chilly evenings or meal prep.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 Tablespoons Butter
- 1 small Yellow onion diced
- 1 Jalapeno pepper diced
- 3 cloves Garlic diced
- 1 Tablespoon Tomato paste
- 1 15 oz can Corn drained
- 1 10 oz can Rotel diced tomatoes with green chilies undrained
- 1 15 oz can Black beans drained and rinsed
- 5 cups Chicken broth
- 2 small Boneless skinless chicken breasts or 2 cups shredded chicken
- 1 pinch Cayenne pepper
- 1 teaspoon Cumin
- 1-2 teaspoons Hot sauce to taste
- 1 oz packet Taco seasoning about 3 Tbsp
- 1 ½ cups Cheddar cheese shredded
- ⅓ cup Cream cheese softened
- Corn or flour tortillas for garnish
Instructions
Instructions
- Melt the butter in your pressure cooker pot over medium heat. Add diced onion and jalapeno pepper. Cook for about 5 minutes until softened.
- Stir in garlic and tomato paste. Cook for 1-2 minutes until fragrant and well combined.
- Add corn, Rotel, black beans, and chicken broth. Stir to mix evenly.
- Place chicken in the soup, seal the lid, set pressure cooker to high for 10 minutes.
- Let pressure naturally release for 10 minutes, then open and shred chicken with forks.
- Return shredded chicken to pot. Stir in cream cheese and cheddar cheese until melted.
- Simmer for 5 more minutes to blend flavors.
- Serve hot and garnish with tortilla strips or preferred toppings.
Notes
Optional toppings include: sour cream, avocado, jalapenos, extra cheese, and cilantro. Cream cheese melts smoother when near room temperature. Tortilla strips can be fried ahead of time for extra crunch.