This easy instant pot creamy chicken tortilla soup is packed with flavor, low in points and is so incredibly simple to make!
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.
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.*