A bowl of creamy chicken tortilla soup is one of those comfort soups that you can eat on the couch while watching a movie. When I used to work at Houston’s Restaurant, they would only have two soups that I would eat prior to my shift, a clam chowder and the creamy chicken tortilla soup. So I have decided to make a recipe for the blog. Also, a few coworkers at work have been asking for this soup recipe for a while so I figured I would make it for them too.
Is it hard to make this soup?
Absolutely not! At first, I was worried that it was going to be complicated, and I know a lot of people don’t like to make complicated recipes; especially since the majority of the people reading this are home cooks. But honestly this recipe is extremely easy! You basically throw all the ingredients in a pressure cooker (I use my instant pot) and allow them to cook themselves.
What if I don’t have a pressure cooker?
That is perfectly fine! Just follow the recipe and instead of using a pressure cooker, use a large stock pot! Once you add all your ingredients (including the chicken), bring the soup to a simmer and cook the chicken for 15 minutes. Once the chicken is thoroughly cooked, remove and shred with a fork and continue following the recipe.
How do you make creamy chicken tortilla soup?
- Sautee: Press the sautee mode on the instant pot and add 2 tablespoons of oil. Sautee your onions for about 3-5 minutes. After, add your garlic and jalapeno and saute for another 3 minutes.
- Pressure cook: Once your onions, garlic, and jalapeno peppers have been sauteed, add the remaining ingredients (see below), and cook under high pressure for 15 minutes.
- Shred chicken: After 15 minutes of being in the pressure cooker, remove the pieces of chicken and shred them using two forks. Place back into the soup once all the chicken has been shredded.
- Add heavy cream: Once you have placed your shredded chicken back into the soup, add one cup of heavy cream, and allow the soup to simmer for 5-10 minutes, until the heavy cream is well incorporated.
- Serve: Once you have finished cooking the soup, serve and dress with your favorite toppings. Enjoy!
Ingredients
- 1 cup of onions diced
- 3 garlic cloves diced
- 1 tbsp of jalapeno peppers diced
- 1 tbsp of salt
- 1 tbsp of garlic powder
- 1 tsp of black pepper
- 1 tsp of chili powder
- 1 tsp of cumin
- ¼ tsp of cayenne pepper
- 1 ½ lb of chicken breast
- 14.5 oz can of fire roasted tomatoes
- 1 can of corn drained
- 1 15 oz can of black beans drained
- 1 32 oz low sodium chicken stock
- 1 cup of heavy cream
Toppings
- Tortilla strips
- Cilantro
- Sour cream
- Avocado
- Shredded Cheese
Instructions
- Dice your onions, garlic, and jalapeno.
- Press the sautee mode on the instant pot and add 2 tablespoons of oil. Sautee your onions for about 3-5 minutes. After, add your garlic and jalapeno and saute for another 3 minutes. (if using a pot or stove top pressure cooker, cook over medium-high heat)
- Once your onions, garlic, and jalapeno peppers have been sauteed, add the remaining ingredients (except for the heavy cream), and cook under high pressure for 15 minutes. (if you don’t have a pressure cooker see below.)
- After 15 minutes of being in the pressure cooker, remove the pieces of chicken and shred them using two forks. Place back into the soup once all the chicken has been shredded.
- Once you have placed your shredded chicken back into the soup, add one cup of heavy cream and allow the soup to simmer for 5-10 minutes until the heavy cream is well incorporated.
- Once you have finished cooking the soup, serve and dress with your favorite toppings. Enjoy!
