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Creamy Chicken Tortilla Soup (Instant Pot)

Ingredients

  • 1 tbsp avocado oil (or cooking oil of your choice)
  • 1 cup diced onion
  • 14 oz prepared salsa or pico de gallo
  • 6 cups chicken broth
  • 5 cups cooked and shredded chicken (meat from about 1 whole medium sized chicken)
  • 2 cups cooked and drained black beans (works out to be about 1/3lb dry beans or a 14oz can)
  • 2 cups cooked and drained kidney beans (works out to be about 1/3lb dry beans or a 14oz can)
  • 16 oz bag of frozen corn kernels
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp chili powder
  • ½ tsp creole seasoning
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp arrowroot starch or cornstarch
  • 1 cup half and half (use full fat coconut milk for a dairy free version)

Garnish:

  • Avocado slices
  • Sour cream
  • Tortilla chips/strips (I like to use Frito-type chips)
  • Cojita or shredded Mexican blend cheese

Instructions

  1. Select Saute (more or high) and add the oil to the inner pot. When the pot is hot, add in the onion and saute for 3-4 minutes until translucent.

  2. Add in the salsa and saute for 1 more minute.

  3. Add in the broth, shredded chicken, black beans, kidney beans, corn, garlic powder, onion powder, chili powder, creole seasoning, cumin, salt and pepper and stir to combine.

  4. Lock the lid and set the steam release valve to the sealing position. Select Pressure Cook (high) and set the cook time for 2 minutes.

  5. Once the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the rest of the pressure.

  6. Press Cancel to turn off the Keep Warm mode and select Saute (more or high).

  7. In a small bowl whisk together the starch and half and half. Add the starch mixture to the inner pot and stir to combine.

  8. Bring the soup up to a simmer to thicken slightly and then remove the inner pot from the Instant Pot base to stop the cooking. Do not allow to boil heavily after adding the half and half.

  9. Garnish each serving with avocado slices, a dollop of sour cream, tortilla strips and a sprinkle of cheese if desired. Serve immediately and enjoy!

Recipe Notes

This recipe works well in 6 or 8qt size pressure cookers. If you are using a 3qt pressure cooker, reduce all of the ingredients in half. The cook time remains the same. 

 

As an alternative to using prepared salsa you could use a 14oz can of diced tomatoes and a 4oz can of diced green chilies or 2 de-seeded and finely chopped jalapeños.