Chicken Tortilla Soup

Idaho’s winter season seems so long and chicken tortilla soup is a great answer for warming up. We are starting to warm up a little. But on cold days, soup is such a great dinner option! Even better when its simple! This recipe is designed for Pampered Chef’s Multicooker. However, you can use an instant pot as well. To be honest, you can even do this on the stove. I enjoy using my multicooker because it imparts “all day slow cooker flavor in a short amount of time”.

This recipe calls for leftover rotisserie chicken. You can make your own chicken stock with the carcass. Check it out! Click here for the recipe.


If you want to get the multicooker for $119.60, talk to me about hosting a Pampered Chef Party in March of 2022! You can even do it virtually!

Chicken Tortilla Soup

A yummy Mexican inspired soup that the whole family is sure to love
Prep Time 10 mins
Cook Time 30 mins
Course Soup
Cuisine Mexican
Servings 8


  • 1 Pampered Chef Multi Cooker (or instant pot)


  • 1 small onion, diced
  • 2 jalapeno, diced
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 can diced tomatoes
  • 1 can black beans, rinsed and drains
  • 2 cup leftover rotisserie chicken shredded
  • 1 lime cut into wedges
  • cheese, for topping, shredded
  • 1 bunch cilantro, for garnish
  • 1 tortilla, grilled and sliced


  • Sautee onions and jalepnos in olive oil until translucent
  • Add two cloves of minced garlic, sautee for 30 seconds
  • add 6 cups of chicken broth
  • add can of diced tomatoes
  • add a can of rinsed and drains black beans
  • add shredded chicken
  • Set on the soup or stock setting for 30 minutes. Release pressure immediately.
  • Top with cheese, tortilla strips, cilantro, and place a lime wedge on the side of the bowl.
  • Serve
Keyword instant pot, multicooker, quick cooker
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