Creamy Chicken Tortilla Soup: A Beginner’s Guide to Comfort in a Bowl

There’s nothing quite like a bowl of soup to bring comfort on a chilly evening, and this Creamy Chicken Tortilla Soup is the perfect blend of warmth, richness, and spice. A few years ago, I was searching for a recipe that would not only satisfy my craving for something hearty and flavorful but also one that wouldn’t take hours to prepare. After experimenting with various ingredients, this version of chicken tortilla soup became my go-to. It’s a crowd-pleaser, healthy, and quick to make, making it an ideal choice for beginners in the kitchen.

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This soup combines tender shredded chicken, beans, corn, and a medley of spices to create a rich and creamy texture that will have you coming back for seconds. Plus, it’s incredibly easy to prepare, especially with the help of an Instant Pot. If you’re new to cooking, this recipe offers clear, step-by-step instructions that you can follow with confidence.

Why This Recipe is Perfect for Beginners

This Creamy Chicken Tortilla Soup is perfect for beginner cooks because of its simplicity and minimal hands-on time. With just a few basic ingredients, the soup comes together quickly and requires little preparation. The Instant Pot does most of the work, making this an ideal recipe for someone who wants to get dinner on the table without spending hours in the kitchen. It’s also very forgiving, so even if you make a mistake along the way, it will still turn out delicious.

Additionally, this recipe offers a healthy alternative to many traditional comfort foods. With lean chicken breasts, beans, and vegetables, it’s packed with protein and fiber. And with the addition of lime and fresh toppings, it’s not only filling but also light and refreshing.

Ingredients and Preparation

To make this creamy, comforting soup, you’ll need the following ingredients. These measurements are for six servings, but you can easily adjust the recipe depending on how many people you’re cooking for.

• 2 Tbsp vegetable oil
• 1 medium yellow onion, diced
• 1 poblano pepper, diced
• 3 cloves garlic, minced
• 3 tsp chili powder
• 2 tsp ground cumin
• 2 tsp better than bouillon chicken base (optional but recommended for extra flavor)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp oregano
• 15 oz can fire-roasted diced tomatoes, undrained
• 15 oz can black beans, drained and rinsed
• 15 oz can corn kernels, drained
• 3 boneless, skinless chicken breasts
• 4 cups chicken broth (reduced sodium preferred)
• 2/3 cup heavy whipping cream
• Juice of 1/2 lime

Topping Options (Optional but Recommended):

• Minced fresh cilantro
• Tortilla strips
• Lime slices
• Sour cream
• Avocado
• Shredded cheese

Ingredient Substitutions

• Chicken: If you’re not a fan of chicken or want a different flavor profile, you can use beef or turkey breasts. Both will work well in this soup.
• Cream: If you want a lighter version, substitute the heavy whipping cream with half-and-half or coconut milk.
• Poblano Pepper: If you can’t find poblano peppers, feel free to swap them out for any mild chili pepper, like Anaheim or even bell peppers.
• Canned Goods: If you prefer fresh ingredients, you can replace the canned tomatoes, beans, and corn with their fresh counterparts. Just make sure to adjust the cooking time to accommodate the different textures.

Step-by-Step Instructions

This Creamy Chicken Tortilla Soup recipe is as easy as it gets for beginners. Here’s how to make it:

1. Prepare the Instant Pot: Start by pressing the “Saute” button on your Instant Pot. Once the pot is hot, add 2 tablespoons of vegetable oil. Wait for the oil to heat up, which will only take about a minute.
2. Cook the Aromatics: Add the diced onion and poblano pepper to the pot and cook them for 4-5 minutes. You want them to soften and develop a little color. Stir occasionally to prevent burning. Once soft, add the minced garlic and cook for an additional 30 seconds, just until fragrant.
3. Add the Spices: Stir in the chili powder, ground cumin, chicken base (if using), kosher salt, black pepper, paprika, and oregano. Cook this spice mixture for about a minute, just to allow the flavors to bloom and become aromatic.
4. Add the Tomatoes, Beans, and Corn: Pour in the can of undrained fire-roasted diced tomatoes, black beans, and corn. Stir everything together, scraping the bottom of the pot with a wooden spoon to loosen any browned bits stuck to the bottom. These bits add flavor to the soup, so make sure to get them off.
5. Add the Chicken and Broth: Now, pour in the chicken broth, and place the chicken breasts directly into the liquid. Stir everything together one last time to combine.
6. Pressure Cook: Cancel the “Saute” function and close the lid of the Instant Pot. Ensure the valve is set to “Sealing.” Press the “Pressure Cook” or “Manual” button and adjust the time to 12 minutes using the +/- buttons.
7. Quick Release and Shred the Chicken: Once the timer beeps, carefully turn the valve to “Venting” to perform a quick release. Wait for the pin to drop before removing the lid. Take the chicken breasts out of the pot and place them on a cutting board or into a mixing bowl. Use two forks to shred the chicken into bite-sized pieces.
8. Add Cream and Lime Juice: Press the “Saute” button again and pour in the heavy cream and lime juice. Stir well and allow the soup to heat through for 1-2 minutes, just until the cream is warmed.
9. Serve: Press “Cancel” to turn off the Instant Pot and unplug it. Ladle the soup into bowls and add any of the suggested toppings like fresh cilantro, tortilla strips, sour cream, avocado, cheese, or lime slices.

Beginner Tips and Notes

Here are a few tips to make this recipe even easier and ensure it turns out perfect every time:

• How to Tell If the Chicken is Cooked Through: When the Instant Pot’s timer goes off, the chicken should be fully cooked. To check, use a meat thermometer. The internal temperature of the chicken should be 165°F (74°C). If you don’t have a thermometer, simply shred a piece of chicken—if it pulls apart easily, it’s ready.
• Don’t Overcook the Veggies: If you cook the onion and poblano pepper too long, they can become mushy. Keep an eye on them while sautéing to avoid this.
• Thickening the Soup: If you find the soup too thin after adding the cream, you can thicken it by letting it simmer for a few extra minutes, uncovered, or by adding a slurry of cornstarch and water.
• Avoid Burning the Garlic: Garlic can burn quickly and turn bitter, so make sure to add it after the onions and peppers are softened. Stir constantly when cooking the garlic, and only cook for about 30 seconds until fragrant.

Serving Suggestions

This soup is delicious on its own, but you can elevate it with a few simple additions. Consider serving the soup with:

• Tortilla Chips: Serve alongside a small bowl of crunchy tortilla chips or crispy tortilla strips to add texture to your soup.
• Fresh Lime: A squeeze of fresh lime juice on top brightens the flavors and balances the richness of the cream.
• Avocado or Guacamole: Creamy avocado slices or a dollop of guacamole will add a refreshing contrast to the soup.
• Side Salad: Pair with a simple side salad of mixed greens, tomatoes, and a tangy vinaigrette to add a fresh element to the meal.
• Cheese: A sprinkle of shredded cheddar or Monterey Jack cheese will melt into the soup and add a cheesy, savory touch.

Storage Tips

If you have leftovers, this soup stores beautifully. Simply let it cool to room temperature before transferring it into an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, just warm it gently on the stovetop or in the microwave. The soup also freezes well for up to 3 months. Just be sure to store it in freezer-safe containers, leaving a little room for expansion.

Engagement Features

We hope you enjoy making this Creamy Chicken Tortilla Soup as much as we do! If you try the recipe, we’d love to hear how it turned out for you. Don’t forget to leave a comment below with your thoughts, and feel free to share any modifications you made or topping combinations you loved.

Cooking can be an intimidating skill to master, but it’s all about practice and having fun with it. This soup is a great entry point to expand your cooking skills, and with each bowl, you’ll feel more confident and excited to try new dishes. Happy cooking, and we can’t wait to see you in the kitchen again soon!