Instant Pot Creamy Chicken Tortilla Soup

🧂 Ingredients

• 2 tablespoons butter

  or oil
• 1 medium onion

  diced
• 5 cloves garlic

  minced
• 6 cups low sodium chicken broth
• 3 10oz cans Rotel green chilies and tomatoes
• 1 4oz can diced green chilies
• 1 15oz can black beans, drained and rinsed
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon ground black pepper
• ¼ cup crushed tortilla chips
• 3 large chicken breasts

  about 1 ½ pounds
• 2 limes

  1 juiced and 1 for serving
• 1 ½ cups frozen corn
• 1 8oz brick cream cheese, cubed
• Chopped cilantro
• Crushed tortilla chips
• Shredded cheese
• Sour cream
• Cotija cheese
• Diced avocado

Instructions

• 1 Select the “sauté” function of your Instant Pot and set the timer for 30
  minutes.
• 2 Once the inner pot is hot, add the butter or oil, and use a wooden spoon to
  swirl it around to evenly coat the bottom of the pan.
• 3 Add in the onions, and sauté until translucent and lightly browned, about 5
  minutes.
• 4 Add the garlic and sauté until fragrant, about 1 minute. Be careful not to burn
  the garlic!
• 5 Pour in the chicken broth and stir well to combine. Use the bottom of your
  wooden spoon to scrape any brown bits off the bottom of the Instant Pot.
• 6 Hit the “cancel” button of the Instant Pot to turn off the sauté mode.
• 7 Add in the Rotel, diced green chilies, black beans, chili powder, ground cumin,
  paprika, black pepper, crushed tortilla chips, and the juice of 1 lime. Stir
  well to combine.
• 8 Use a pair of tongs to add the chicken breasts to the Instant Pot. 
• 9 Place the lid on the Instant Pot and cook for 12 minutes on manual pressure.
• 10 The Instant Pot will beep to indicate it has come to pressure, it will cook for
  12 minutes, and then it will beep to indicate it is done and switch onto the
  “warm” mode. Do a natural pressure release for 5 minutes, before switching the
  valve to “venting” to do a manual pressure release.
• 11 When the pin has dropped, indicating it is safe to open the Instant Pot,
  carefully remove the lid of the Instant Pot.
• 12 Remove the chicken breasts and set aside on a plate.
• 13 Add the corn kernels and cubed cream cheese. Stir well. Place the lid on the
  Instant Pot and let the soup sit for about 5 minutes.
• 14 Meanwhile, use two forks to shred the chicken breast.
• 15 Once you have waited 5 minutes, return to the Instant Pot and stir the mixture
  well, using a fork or the back of a spoon to break up any soft chunks of cream
  cheese. If your cream cheese hasn’t melted well, bring the soup to a simmer
  using the sauté function. Stir often to help the cream cheese melt into the
  soup. 
• 16 Add the chicken breast back to the soup and stir.
• 17 Serve immediately with lime wedges, and your favorite toppings.

Nutrition Info