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Creamy Chipotle Chicken Tortilla Soup Recipe – Using Instant Pot. Crockpot, Or Stovetop

This creamy chipotle chicken tortilla soup is packed with flavor — made with juicy seared chicken, smoky chipotle peppers, bone broth for extra protein, and a swirl of cream cheese for the perfect cozy finish. Easy to make in the Instant Pot, Crockpot, or stovetop for a hearty, comforting weeknight dinner!
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Recipe Type: Dinner
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings

Ingredients

  • 1.5 lbs chicken breast
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 jalapeño, diced
  • 1 bell pepper, diced any color
  • 2 finely chopped chipotle peppers in adobo
  • 1 can fire-roasted diced tomatoes 14 oz
  • 1 can black beans, drained and rinsed 14 oz
  • 1 can Rotel 10 oz
  • 1 can corn, drained 14 oz
  • 32 oz bone broth chicken or roasted chicken flavor
  • Juice of 2 limes
  • 1 ½ tsp chili powder
  • 1 ½ tsp paprika
  • 1 ½ tsp ground cumin
  • ¾ tsp salt
  • ¾ tsp pepper
  • 4 oz cream cheese room temperature, cubed

Instructions

Instant Pot Instructions:

  • Sear the chicken:Set your Instant Pot to Sauté mode. Add olive oil. Season chicken breasts with salt, pepper, chili powder, paprika, and cumin. Sear for 3 minutes per side (no need to cook through). Remove and set aside.
  • Sauté the veggies:Add onion, garlic, jalapeño, bell pepper, and chipotle adobos. Cook for 4–5 minutes, stirring often, until fragrant and softened.
  • Add everything in:Add fire-roasted tomatoes, Rotel, black beans, corn, bone broth, lime juice, and remaining seasonings. Stir, then nestle chicken back in.
  • Pressure cook:Seal lid and cook on High Pressure for 15 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
  • Shred + make it creamy:Remove the chicken, shred with two forks, and return to the pot. Stir in cream cheese until fully melted and creamy.
  • Serve:Ladle into bowls and top with crushed tortilla strips, shredded cheese, avocado, cilantro, or extra lime juice.

Crockpot Instructions:

  • Sear seasoned chicken breasts in olive oil for 3 minutes per side; transfer to Crockpot.
  • In the same pan, sauté onion, garlic, jalapeño, bell pepper, and chipotle adobos for 5 minutes; add to Crockpot.
  • Add diced tomatoes, Rotel, black beans, corn, bone broth, lime juice, and spices.
  • Cook on Low for 6–7 hours or High for 4 hours.
  • Shred chicken and stir in cream cheese just before serving.

Stovetop Instructions:

  • Heat olive oil in a large pot over medium heat. Season chicken and sear for 3 minutes per side. Remove and set aside.
  • Add onion, garlic, jalapeño, bell pepper, and chipotle adobos. Sauté for 5–7 minutes until soft and fragrant.
  • Add fire-roasted tomatoes, Rotel, black beans, corn, bone broth, lime juice, and remaining seasonings. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until chicken is fully cooked.
  • Shred chicken, return to the pot, and stir in cream cheese until melted and creamy.

Toppings (The Fun Part!):

  • Avocado: Creamy and cooling, avocado slices or chunks help balance the heat and add richness.
  • Jalapeño: Add fresh jalapeño slices if you want to kick the spice up a notch.
  • Tortilla Chips: Crushed chips give this soup a satisfying crunch. You can use store-bought or make your own!
  • Shredded Cheese: Cheddar or Monterey Jack works great for that gooey, melty goodness.
  • Extra Lime: A fresh squeeze of lime over your bowl gives the soup that final zesty touch.

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