Cheesy Southwestern Chicken Tortilla Soup [+ Video]
This creamy and cheesy Southwestern Chicken Tortilla Soup is packed with flavor from salsa con queso, tender shredded chicken, fire-roasted chiles, and corn—making it the perfect warm, comforting soup for chilly weeknights.
Equipment
- 1 Pressure Cooker for fast cooking and tender results
Ingredients
Main ingredients
- Salt and Pepper for seasoning the chicken
- 3 Chicken Breasts
- 15 ounce Tostitos Salsa Con Queso
- 10.5 ounce Cream of Potato Soup 1 standard can
- 1 cup Sour Cream
- 1 ¾ cups Chicken Broth or 1 14.5 ounce can
- 2 ounce Fire Roasted Diced Green Chiles
- 2 cups Frozen Corn
- 1 packet Taco Seasoning
- ¼ cup Chopped Fresh Cilantro plus more for garnish
- Tostitos Scoops Chips for serving
Instructions
Instructions
- Season the chicken breasts with salt and pepper.
- Heat pressure cooker on sauté setting or large pot on medium heat. Brown the chicken 6-8 minutes per side until cooked through. Remove and shred with forks.
- Return shredded chicken to the pot. Add salsa con queso, cream of potato soup, sour cream, chicken broth, green chiles, corn, and taco seasoning. Stir well.
- Place the lid on the pressure cooker securely. Set to high pressure for 10 minutes.
- After cooking, use slow release or carefully quick release steam.
- Remove lid, stir in fresh chopped cilantro. Adjust seasoning if needed.
- Serve hot with Tostitos Scoops chips on the side or crumbled on top.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, store soup and chips separately. Reheat gently on the stove or using natural release in the pressure cooker.