Multicooker Creamy Chipotle Chicken Tortilla Ranch Soup

Name: Multicooker Creamy Chipotle Chicken Tortilla Ranch Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 Servings
Cuisine: N/A
Ingredients: 1 lb boneless skinless chicken breasts or thighs; 2 cups chicken broth; ½ cup salsa; 1 (14.5-oz.) can small diced tomatoes with juice; 2 tsp Hidden Valley™ Rancho Taco Premium Recipe Mix; 1 (14-oz.) can black beans, rinsed and drained; ½ cup Hidden Valley™ Southwest Chipotle Ranch Condiment & Dressing; kosher salt and ground black pepper, to taste; Tortilla Chips, for serving, plus optional grated cheese, sour cream, avocado, diced red onion and fresh cilantro

Prep time10 min
Cook time20 min
Servings6

This multicooker favorite combines tender chicken, creamy avocado, crispy tortilla chips and black beans with a salsa-and-Ranch-infused broth to pack every spoonful with layers of tantalizing texture and flavor.

Please enable cookies to buy ingredients.

Notes
100% would recommend

Ingredients(9)

boneless skinless chicken breasts or thighs
1 lb
chicken broth
2 cups
salsa
½ cup
small diced tomatoes with juice
1 (14.5-oz.) can
Hidden Valley™ Rancho Taco Premium Recipe Mix
2 tsp
black beans, rinsed and drained
1 (14-oz.) can
Hidden Valley™ Southwest Chipotle Ranch Condiment & Dressing
½ cup
kosher salt and ground black pepper, to taste
Tortilla Chips, for serving, plus optional grated cheese, sour cream, avocado, diced red onion and fresh cilantro

For safe meat preparation, reference the USDA website.

Need to swap out an ingredient? Try this:

ground turkey, ground beef or rotisserie chicken (for chicken breasts or thighs)
vegetable or bone broth (for chicken broth)

This soup gets better as it sits, so you can make it a day or two in advance — just leave the chips out until the very end. To freeze, cool and pour into a Glad Zipper bag; lay flat to save space.

You can make this recipe in the rice cooker as well — cook for 25 minutes before shredding the chicken and adding the chips. For a spicier kick try this with Hidden Valley™ Creamy Jalapeño Ranch Seasoning, Dressing & Recipe Mix.

Feelin’ extra? Amp it up with a fun twist:

extra chipotle peppers or use a hot sauce
add frozen corn kernels
black beans/kidney beans

Pairings:

Mexican street corn salad
chopped Southwest salad
cheesy quesadillas
crispy chipotle-spiced sweet potato wedges
warm jalapeño cheddar bread

Storage Tips:

Cool Before Storing: Let the soup cool at room temp (no longer than 1–2 hours) before refrigerating. Refrigerate in Airtight Containers: Store in sealed containers for up to 4 days. If you served the soup with toppings like crushed tortilla chips, cheese, or avocado, store those separately to maintain their texture.

Freeze for Later: This soup freezes well, though the texture of the cream base may slightly change. Freeze in individual portions using freezer-safe containers or bags.Store for up to 2–3 months. Leave space in containers for expansion and label with the date.

Reheating Tips:

Stovetop (Best for Cream-Based Soups): Pour soup into a saucepan. Warm over medium-low heat, stirring frequently to prevent sticking and to reincorporate any separation from the cream. Add a splash of broth or milk if it has thickened too much.

Microwave (Quick & Easy): Transfer to a microwave-safe bowl. Cover loosely and heat in 1-minute intervals, stirring between rounds until hot throughout. Add a splash of liquid and stir if it thickens during reheating.

Bonus Tips:

From Frozen: Thaw overnight in the fridge for best texture.
Top with fresh tortilla strips, shredded cheese, diced avocado, or a swirl of ranch or sour cream after reheating for the full flavor experience.

Always wrap and refrigerate perishable food as soon as possible to maintain quality and cross-contamination. Please visit the USDA website for more food storage and reheating tips.

Steps(5)

1
Place chicken in the bowl of an multicooker. Add in chicken broth, salsa, tomatoes, Hidden Valley™ Rancho Taco Premium Recipe Mix, beans and Hidden Valley™ Southwest Chipotle Topping & Dressing. Don’t stir.
2
Secure the lid of the multi cooker and seal the valve. Set the manual/pressure cook button to 10 minutes.
3
Let the pressure release naturally for 5 minutes and then move the valve to venting. Remove the lid and stir the soup.
4
Shred the chicken with two forks and then add back into the soup, along with a big handful of crushed tortilla chips.
5
Season to taste and divide between bowls. Serve with more tortilla chips plus any desired toppings.

Ingredient Tips:

Chicken: If you’re using frozen chicken, just be sure to increase the cooking time slightly (add about 5 minutes).

Did you make this recipe?

Please enable cookies

Keeping Notes? Save 'em here.

Categories(3)

Enable cookies to see personalized content

Have You Tried These Yet?

Hidden Valley™ Lemon Pepper Ranch Premium Recipe Mix

Gluten-free

SHOP RANCH
SWAG ALL
YEAR LONG

Shop

Enable cookies to see personalized content

Overview
Recipe
Notes
Reviews
Recommended

Overview
Recipe
Notes
Reviews
Recommended

Save
Share
Print
Text

Please enable cookies to see reviews

Multicooker Creamy Chipotle Chicken Tortilla Ranch Soup

Ingredients(9)

Substitutions

Serving variations

Storage & Reheat tips