Slimming World Chicken Tortilla Soup In Instant Pot. Introducing you to a super easy chicken tortilla soup cooked in the instant pot pressure cooker using leftovers.
You will love how cheap it is to make this chicken tortilla soup and how you can use leftover rotisserie chicken, leftover tortilla wraps and even leftover pasty ingredients and transform it into a creamy Mexican chicken soup.
Originally shared in 2017, this update includes new ideas, new photos and forms part of our money saving instant pot recipe series.
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Chicken Tortilla Soup
If you have followed me for a while, then you will know that I am obsessed with leftovers and love to make lots of delicious meals and snacks from food that would normally be wasted.
If you are new to Recipe This, then get ready be wowed with a chicken tortilla soup, that is not like any other.
Everything about it is a creamy corn tortilla soup recipe, but when you take a look at the ingredients list, you will realise that its much more than this and a great way for a fridge clear out.
I am using spare tortilla wraps from making our slimming world pasties that I have placed in a bag ready for the soup.
Then I have also used a bag of rotisserie chicken that I have leftover from our air fryer shredded chicken. It makes a big bag of chicken and ideal for dumping in the instant pot to make a soup.
But I am not stopping there. When I was making my slimming world pasties, I also had leftover cheese and onion filling that I also used for our cheese and potato pasties.
Then add to that various canned food I had forgotten about in my pantry such as Aldi taco beans mix, and I have a fantastic ingredients that I can throw into my chicken tortilla soup.
You can do the same and grab together your odd bits of food that you know will make an amazing soup.
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What Is Chicken Tortilla Soup?
Chicken tortilla soup, also known as Mexican chicken soup and similar to taco soup, is a delicious Mexican soup made with chicken, crispy tortilla strips and served with avocado.
There are many different ways that you can make a chicken tortilla soup and we are making one with leftovers in the instant pot.
Instant Pot Chicken Tortilla Soup
If you have not made a soup yet in the instant pot, then it is an absolute MUST. You can dump the ingredients into the instant pot and come back when it beeps to perfectly cooked soup.
Do check out our guide to the instant pot soup setting as you features some delicious instant pot soups too.
But back to your instant pot chicken tortilla soup… You can sauté first, dump everything in and then put your feet up and wait for it to beep to tell you that it is done.
Even better, you can keep your leftovers in the instant pot, and reheat them the next day.
Slimming World Chicken Tortilla Soup
This chicken tortilla soup was originally created for Slimming World. If using healthy extras for your tortilla wraps, then you only need to syn the white wine that is used to deglaze the instant pot and the extra virgin olive oil.
Note this slimming world recipe will feed six therefore the syns are incredibly low per person.
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Instant Pot Tortilla Soup Ingredients
Chicken – You can use any chicken, but I recommend if you have it shredded then it will make a better soup. Or follow our example and make this with leftover rotisserie chicken.
Beans – Because we are making an instant pot Mexican chicken soup, I recommend loading it up with beans. My favourite is Aldi and their taco bean mix along with some black beans.
Corn – Then combine those beans with frozen corn and you have the basis of a Mexican soup.
Tomatoes – I also rescued a pack of cherry tomatoes that needed using too. Along with a can of tinned tomatoes.
Potatoes – For some cheese, onion and potato, I used leftover cheese and potato pasty filling. Though you could add in a peeled and diced onion and potato.
Seasonings – Then for your tortilla soup seasoning, I recommend salt, pepper, mexican seasoning, cumin, coriander and cayenne pepper.
Then for the kitchen gadgets that we have used in this instant pot tortilla soup recipe it has just been our Instant Pot. We have this one and its my favourite and great for a quick dump and start dinners.
Plus, we recommend you head over to our instant pot recipes category as we have many electric pressure cooker recipes and have been using instant pots for 5 years.
How To Make Chicken Tortilla Soup In Instant Pot?
- Sauté. Peel and dice a red onion and sauté it in the instant pot with extra virgin olive oil. Cancel the sauté and stir in garlic puree and then deglaze with white wine.
- Load. Dump everything else into the instant pot (apart from the leftover tortilla wraps) and stir.
- Cook. Pressure cook, stir your tortilla soup, stir in extra seasoning and serve with crispy tortilla strips and sliced avocado.
And I am sure you can see now how easy it is to pressure cook chicken tortilla soup and why it has become one of my favourite cheap dinners.
Easy Chicken Tortilla Soup With Rotisserie Chicken
That you can shred your chicken, load it into a bag and then you have an easy tortilla soup another day.
Though if you don’t plan to consume your chicken soup within 3 days, then freeze it for later.
Making Your Tortilla Strips
Whilst the instant pot is working its magic, you can be using the air fryer to work its magic in creating the best crispy tortilla strips.
I recommend you read our air fryer tortilla chips recipe first, then you understand the recipe better.
But in a nutshell, grab your leftover tortilla wraps and cut into strips that would look appropriate in a tortilla soup instant pot recipe.
Then load them into a bowl and mix with seasoning and extra virgin olive oil.
Then load them into the air fryer and cook for 5 minutes at 200c/400f and then they are ready for being served over your soup with some avocado.
Chicken Tortilla Soup Instant Pot Tips & Tricks
- Use mixed beans. They are a total life changer and can make Mexican soup so much easier to prep.
- You can also use shredded turkey and make this as a post thanksgiving or Christmas treat.
- The instant pot can strip flavour. Add extra seasoning at the end if you feel its not spicy enough.
Interesting Instant Pot Trick – tinned tomatoes are thin in texture and make a fantastic alternative to water or broth for bringing the instant pot to pressure. I recommend adding tinned tomatoes, then refilling the tin, shake it a little and then add this water to the instant pot.
What about leftover chicken tortilla soup? This instant pot Mexican soup recipe is based on precooked chicken. This means you cant reheat it. If you have leftovers add some mayo and create a delicious cold bean salad.
More Instant Pot Cheap Dinner Ideas
- Instant Pot Spaghetti & Frozen Meatballs
- Instant Pot Frozen Vegetable Soup
- Instant Pot Frozen Hamburgers
- Ninja Foodi Spaghetti Bolognese
- Ninja Foodi Mac & Cheese
Your chicken tortilla soup instant pot recipe is below, note you can print it out with or without photos, adjust servings, or click between metric and imperial depending on where you are in the world.
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Slimming World Chicken Tortilla Soup In Instant Pot Recipe
- 1 Medium Red Onion
- 100 ml White Wine
- 100 g Cherry Tomatoes
- 100 g Leftover Potato & Onion Pasty Filling
- 1 Cup Frozen Corn
- 2 Cups Leftover Rotisserie Chicken
- 1 Can Taco Mixed Beans
- 1 Can Black Beans
- 1 Can Tinned Tomatoes
- 1 Tsp Garlic Puree
- 1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Mexican Seasoning
- 1 Tbsp Cumin
- 1 Tbsp Coriander/Cilantro
- ½ Tsp Cayenne Pepper
- Salt & Pepper
- Peel and dice your red onion. Load into the instant pot with extra virgin olive oil and sauté. After a 2-3 minute sauté, press cancel and stir in garlic puree and then deglaze with white wine.
- Dump in all your other main ingredients, refill your tinned tomatoes can with water and shake, and pour the tomato water in, stir and place the lid on the instant pot pressure cooker.
- Cook for zero minutes and do a quick pressure release.
- In the meantime, cut your tortilla wraps into strips, load in a bowl with the Mexican seasoning and extra virgin olive oil and mix with your hands.
- Load into the air fryer basket and air fry for 5 minutes at 200c/400f.
- When the instant pot is done, do a quick pressure release, stir, and load into soup bowls. Add crispy tortilla strips and sliced avocado over and serve.