Instant Pot Creamy Chicken Tortilla Soup

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4 from 196 votes

Instant Pot Creamy Chicken Tortilla Soup

50 minutes
Calories 830kcal


  • 1 cup yellow onion (chopped)
  • 1 cup bell pepper (chopped)
  • 1/2 cup shredded carrots
  • 1 cup cauliflower florets (chopped)
  • 2 pounds boneless chicken thighs
  • 4 ounces cream cheese
  • 1/2 cup heavy cream
  • 4 cups chicken stock
  • 28 ounces roasted tomatoes (chopped)
  • 1 tablespoon olive oil
  • 1/2 tablespoon smoked paprika (chopped)
  • tortillas (use low carb tortilla for keto)
  • sour cream
  • green onions
  • lime wedges


  • Turn the Instant Pot on Sautee.
  • Add in 1 tbsp olive oil, then add onion, bell pepper and carrots.
  • Cook until starting to soften, about 5-10 minutes.
  • Add in chicken thighs and 1 cup chicken stock.
  • Turn Instant Pot on poultry setting add raise time to 18 minutes.
  • Let the Instant Pot come to pressure.
  • You can manually or naturally release pressure.
  • Open the pot and add in fire roasted tomatoes OR 2 tomato boullion cubes.
  • Add in 2 more cups of chicken stock plus cauliflower florets.
  • Add in paprika, cumin, red pepper, garlic.
  • Put Instant Pot on soup setting.
  • Let manually release.
  • Open lid, turn Instant Pot on saute setting.
  • When soup starts to bubble, add in cream cheese and allow to melt into soup, stirring frequently or it will clump.
  • Add in heavy cream and mix in well.
  • Add in juice of 1 lime.
  • Stir.
  • If soup is too thick, add in one more cup of chicken stock.
  • In a separate pan, add 2 tbsp olive over medium heat.
  • Thinly slice tortillas into ribbons and add to pan, cook until crispy.


Calories: 830kcal

Originally posted 2019-02-20 18:44:25.

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