This easy instant pot creamy chicken tortilla soup is packed with flavor, low in points and is so incredibly simple to make!
It has been cold and rainy more days than not in Los Angeles recently, and I have definitely been feeling all the soup vibes this winter. Ever since getting my instant pot, I have loved experimenting with different soups and chilis. There is seriously nothing better than a warm, thick, creamy and flavorful bowl of soup on a cold night. If you haven’t already check out my instant pot turkey chili, you can find it here!
This easy pot instant creamy chicken tortilla soup combines several of my favorite food groups: Mexican food, zero point foods, filling foods and “definitely doesn’t taste healthy” foods. Anyone else out there follow the same food groups as me??
I have loved tortilla soup since I can remember. Growing up in Los Angeles, Mexican food is everywhere and I grew up on all things tacos, enchiladas, burritos, albondigas soup and tortilla soup. This easy instant pot creamy chicken tortilla soup is a play off of the classic that I grew up eating, but packed with WW friendly zero point foods! I call that a WIN!
What you will need for this easy instant pot creamy chicken tortilla soup:
- 2 chicken breasts, boneless & skinless
- 1 jar of chunky salsa (*note: not all salsas – very few, in fact – are zero points for the entire jar. If you follow WW, please scan and track your salsa accordingly. The salsas that I have found that are zero points for the entire jar are Tostitos brand and Herdez brand*)
- 1 can of black beans
- 1 can of corn
- 4 oz cream cheese (I use reduced fat cream cheese)
I hope your family enjoys this delicious creamy tortilla soup as much as we do! It has definitely become a fan favorite in our household this winter!
Easy Instant Pot Creamy Chicken Tortilla Soup
This easy instant pot creamy chicken tortilla soup is packed with flavor, low in points and is so incredibly simple to make!
Ingredients
- 2 chicken breasts boneless, skinless
- 1 jar salsa
- 1 can black beans undrained
- 1 can corn drained
- 4 oz cream cheese reduced fat
Instructions
Add 2 boneless/skinless chicken breasts, 1 jar of salsa, 1 can of black beans (undrained) and 1 can of corn (drained) into the Instant Pot.
Mix everything together.
Close the lid to the Instant Pot, make sure the venting valve is turned in the upright position and cook on high pressure for 30 minutes.
After the 30 minutes is done, let the Instant Pot slow release for an additional 30 minutes. (keep the venting valve in the upright position).
After the 2nd 30 minutes is over, the Instant Pot will be completely released of pressure. Turn the venting valve to the left and open the lid.
The chicken will fall apart at the touch of a fork. Keep the chicken in the pot and lightly shred up with a fork and tongs.
Add in 4oz of cream cheese and stir until the soup becomes thick and creamy and the cheese is completely melted.
Recipe Notes
This recipe makes 4 large servings for 3 WW Smartpoints each. *note: this smartpoints calculation is based on reduced fat cream cheese and zero point salsa. If you use different ingredients, please make sure to adjust your points accordingly.*
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