Do you want the best Instant Pot Chicken Tortilla soup recipe? I have tried a few and this recipe is the one that has all the flavor and spicy, delicious goodness you want in a chicken Tortilla soup. It is so good you don’t even need the tortillas!
This turned out to be the Best Instant Pot chicken Tortilla soup! My husband loves a good chicken tortilla soup and I was determined to find one that had the depth of flavor that makes it stand apart from all the rest. I tested several recipes but I had to modify them to get the flavor we were looking for.
Pin for later
Is it the easiest? No, but it is the tastiest and what is better…it uses up some leftovers and freezes well!
You start with the leftovers of a roasted or rotisserie chicken. Yep, make a roasted chicken one night and use the leftovers for this. I will share a recipe soon on how I roast a chicken on the Weber but I also use up the leftovers of a store bought rotisserie chicken. Usually Costco rotisserie chicken.
Note: when using a left over roast chicken the amount of actual chicken will vary. There is no set amount, it would taste good with just the broth. To guesstimate I would say a couple chicken breasts or three thighs would be more than enough. And even that is hard to nail down. Have you seen the size of some of those chicken breast these days? Monsters.
Moral of this story is, add chicken to your taste. Like more chicken in your soup? Go for it. Don’t have that much? It will still work just fine.
You can also use chicken breast or thighs but the real flavor comes from stewing the chicken with the bones.
This is a link to the actual Instant Pot that I own. I love it and it is the perfect size for the two of us.
- Leftover roasted or rotisserie chicken (see options in notes)
- Approximately 5 cups of chicken broth (created by stewing chicken)
- 1 tsp granulated garlic
- 1/2 of a sweet onion, diced
- 1 1/2 tsp of chili powder
- 2 tsp of Cumin
- 1 tsp Paprika
- 1/2 tsp cayenne pepper flakes (optional)
- 1 tsp Mexican Oregano
- 1 - 15 oz can of Tomato Sauce or diced Tomatoes
- 1 - 5 or 7 oz can of diced Green Chiles
- 1 - can of corn, drained (I live the organic from Costco) or 1 cup frozen
- 1 - 15 oz can of black beans, drained, rinsed
- 1 tbls of Better Than Bouillon Roasted chicken base
- Grated Cheese
- Tortilla Chips or strips
- Sliced green onion
- Avocado, sliced
- A squeeze of lime
Place leftover roasted (rotisserie) chicken into Instant Pot. Cover with water to a little over an inch above chicken. Put lid on Instant Pot, lock lid and set on Manual High pressure for 30 minutes.
When it is done let pressure release naturally for about 10 minutes. Quick release the rest. Let chicken cool until you can handle it comfortably.
I remove the chicken from pot and place in colander or mesh strainer and strain broth into a bowl to remove any floating bits. Remove chicken bones and put de-boned chicken back into the Instant Pot.
Add the strained broth and all other ingredients into the Instant Pot. I put the lid on and cook on Manual High Pressure for 10 minutes. This melds the flavors together.
You can certainly use boneless chicken breast or thighs but you lose intensity of flavor.
I usually set the pot to stew the chicken during the day sometime and come back to it later. I love the Instant pot just shuts off instead of me having to keep watch on a pot on the stove.
Sometimes I will stew and de-bone a chicken then freeze the resulting broth and de-boned chicken for use later. This soup also freezes very well.
Serving Size:1 cup
Amount Per Serving: Calories: 100
If you make this please let me know what you think. We have eaten so much of this soup this winter you would think we would be sick of it and yet we are not. It is just that good.
Happy Soup Making!