If you were to ask me what my favorite tortilla soup recipe is, I’d have to point you to this one! Yes, I know, there are so many tortilla soup recipes out there, but really, this Cheesy & Creamy Tortilla Soup is truly the best. It’s made with so many delicious ingredients like salsa con queso, sour cream, shredded chicken, shredded cheese, corn, and fire roasted green chilis! This soup screams flavor, and it is so creamy you’re sure to fall in love with this dish!! Make it with me!
What makes this soup so creamy & cheesy?
The secret addition to this recipe falls in its creamy ingredients. To this creamy chicken tortilla soup we are adding a full jar of salsa con queso, a handful of sour cream, a can of cream of potato soup, and a very generous amount of shredded cheese. What can I say, this dish is delish! I named it Cheesy & Creamy Chicken Tortilla Soup for a reason!
Don’t worry, we will be adding other ingredients than just cheese and cheese products to this soup. It actually turns out to be rather hearty and super filling. So good! Everyone loves this creamy chicken tortilla soup recipe!
How do you prepare the chicken?
This recipe calls for 2-3 cups of fully cooked, shredded chicken. You can buy it that way or prepare the chicken ahead of time.
You know me, I LOVE the Instant Pot! Chicken is SO EASY to cook and shred thanks to the Instant Pot!
For Instant Pot Shredded Chicken: add chicken breasts, 1/2 cup water, a dash of taco seasoning, and salt & pepper to the pot. Lock the lid, and manually set the pressure to 20 minutes. Quick release and shred chicken with two forks.
For Oven Shredded Chicken: Preheat oven to 350. Season chicken with taco seasoning & salt and pepper and place in a baking dish. Bake for 35-45 minutes, or until the chicken is cooked through. After it’s fully cooked, shred.
Cooking Tortilla Soup in the Instant Pot?
I could have called this instant pot creamy tortilla chicken soup, because I love cooking this in the Instant Pot! For this particular recipe, I have actually made it a number of different ways! You can make this soup on the stove top, but if you know me, I actually love making it in the Instant Pot! It’s quick and easy!
If you want to make it on the stovetop, you can totally adjust the recipe to do so! You can do all the sautéing and simmering in a large stock pot on your stove, you’ll just want to adjust the simmering time to 20 minutes instead of the 10 Instant Pot minutes!
Other than that, this recipe is easy to convert to cook it however you prefer!
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Cheesy & Creamy Tortilla Soup
This Cheesy & Creamy Tortilla Soup is truly the best. It's made with so many delicious ingredients like salsa con queso, sour cream, shredded chicken, shredded cheese, corn, and fire roasted green chilis!
Ingredients
- 2 white sweet potatoes, peeled & cubed *see notes
- 2 tablespoons olive oil
- 1/2 cup onion, diced
- 1/2 cup yellow & orange bell peppers, diced
- 15 ounce Jar Tostitos Salsa Con Queso
- 1 can Cream of Potato Soup
- 1 3/4 cups Chicken Broth
- 2-3 cups fully cooked and shredded chicken
- 1 can Fire Roasted Diced Green Chiles
- 1 can White Kidney Beans
- 2 cups Frozen Corn
- 1 packet Taco Seasoning
- Juice of one Lime
- 1 cup Sour Cream
- 1/2 cup shredded Cheddar Cheese
- A few tablespoons chopped cilantro
- A cup or so of Fritos chips or any tortilla chip
Instructions
- Preheat oven to 400. Peel and cube sweet potatoes, and spread onto lined baking sheet. Bake for 30 minutes until soft.
- In the meantime, set the Instant Pot to sauté, and add olive oil, onion, and bell peppers. Cook until onions are soft.
- Turn the Instant Pot off, and add the salsa con queso, cream of potato soup, and chicken broth. Whisk until combined.
- Next add the shredded chicken, diced green chiles, kidney beans, frozen corn, taco seasoning, and lime juice. Stir.
- Lock the lid, set the valve to "seal", and manually set the timer for 15 minutes. The pot will display "ON" while the pot comes to pressure (about 10 minutes) and then it will start counting down from 15.
- When the cook time finishes and the timer sounds, quick release the pressure by turning the valve from "seal" to "vent".
- Remove the lid, stir, and add the fully cooked sweet potato cups, sour cream, and shredded cheese. Continue stirring, and allow the cheese to melt and combine for a few minutes before serving.
- Top with cilantro, more shredded cheese, and chips! Enjoy!
Notes
* for this recipe, I love using white sweet potatoes! I think they add a really good flavor and texture! You could also use regular sweet potatoes, red potatoes, or russet potatoes.
