Instant Pot Chicken Tortilla Soup

A delicious and healthy soup the whole family will love. It only has six ingredients + toppings, too!


  • Rotisserie chicken meat from one whole chicken
  • 4 oz canned diced green chilies
  • 1 heaping tablespoon tomato paste
  • 3 cloves of garlic, minced
  • 1 heaping teaspoon ground oregano (if you can, pick it up in the international aisle)
  • about 40 oz chicken broth

For toppings

  • Tortilla chips (salted or unsalted; I prefer unsalted and then can add more salt at the end)
  • Lime juice
  • Cilantro
  • Sour cream*
  • Cheese*
  • *= can use a dairy-free version. All toppings are optional!


  1. 1. Set the Instant Pot to sauté mode and let it heat up for a minute or two.
  2. 2. Add some olive oil to the pot, the green chilies, garlic, and season with salt and pepper. Cook for 2 minutes, until fragrant.
  3. 3. Add the tomato paste and oregano. Heat for a minute, then whisk in the broth until smooth.
  4. 4. Stir in the chicken and cover.
  5. 5. Set for 20 minutes on the soup setting. Allow the pressure to release naturally for about 10 minutes, then quick release to get the remaining pressure out.
  6. 6. Place some chips at the bottom of each serving bowl. Pour the broth/chicken mixture on top and add your toppings. Feel free to add more salt if needed.


  • If you’re using the slow cooker instead of the Instant Pot, follow the same steps, but cook 3-4 hours on high (for 4-6 hours on low) in the slow cooker.
  • Feel free to change up the toppings according to your preference! Fresh lime juice is a must, k?


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