The Bored Foodie
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Chicken Tortilla Soup

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It’s hard to find a better value than a Costco rotisserie chicken.  Those chickens are one of my favorite ways to make a stock for soup.  This chicken tortilla soup I do exactly that.  First, I remove the meat from the chicken that I wan to use as a topping, then I use the bones from the chicken, cooked with some seasonings and vegetables, in the Instant Pot to create the foundation of the soup. 

I went in a non-traditional way when it came to assembling the soup.  First I made the broth, then I strain it and add more vegetables, and finally use this broth to almost cook the thinly cut vegetables and warm all the toppings up.

 I used avocado to give the soup a creamy texture without adding in sour cream to keep it light and on the healthier side.  As an alternative sour cream or Cilantro Lime Crema could easily be used and they would both work perfectly in this soup.

One thing about this recipe i love is that it works perfectly for meal prep.  I like to make it in a large batch and eat for lunches.

Chicken Tortilla Soup
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Chicken Tortilla Soup

Recipe by The Bored Foodie Course: SoupsCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 

Made with a rotisserie chicken in an Instant Pot

Ingredients

  • 1 1 Rotisserie Chicken (meat removed and shred)

  • 64 oz 64 Chicken Stock

  • 1 Can 1 Rotel

  • 1 1 Yellow Onion (roughly chopped)

  • 1 1 Purple Onion (diced)

  • 2 2 Bell Peppers (diced)

  • 1 1 Anaheim Pepper (diced)

  • 3 3 Limes (2 Juiced)

  • 1 Head 1 Garlic (roughly smashed)

  • 2 T 2 Coriander Seeds (crushed)

  • 1 T 1 Chili Powder

  • 1 T 1 Tajin Clasico Seasoning

  • 1 t 1  Black Pepper

  • Soup Toppings  (This is what I used, but the possibilities are endless)**

  • Tortilla Chips

  • Shredded Cheese

  • Avocado (diced)

  • 1 1 Lime (wedges)

  • Cilantro (finely chopped)

  • Green Onion (finely sliced)

  • Jalapeno (thinly sliced)

  • Fresno Chili (finely chopped)

  • Serrano Pepper (finely chopped)

Directions

  • Remove meat from chicken carcass and set aside.  Place carcass into Instant Pot and add in yellow onion, head of garlic, coriander, Tajin, black pepper, and 64oz of chicken stock. Depending on the size of your Instant Pot you might need to top everything off with some water to get it to the max liquid fill line.  Pressure cook on high for 1 hr then allow to slow release for another hour.  (All the ingredients can be left roughly chopped because they wont be in the finished soup.)
  • After Instant Pot has finished strain liquid into a large container and discard the strained part.  Wipe out pot and set it to sauté.
  • When pot has come to temperature add a small amount of oil to coat the bottom of the pot then add the Rotel.  Sauté the Rotel for a few minutes, just until the liquid starts to evaporate.
  • Add the strained liquid back into the instant pot.  Add in the lime juice, red onion, bell peppers, and Anaheim pepper.  Set pot to pressure cook for 10 min then quick release once it has finished.  Taste soup base and adjust seasoning levels with kosher salt and black pepper.
  • Serve soup by filling bowl with the soup base then adding in desired ingredients.  The soup base will be enough to warm up the chicken meat and other ingredients.

Notes

  • With this soup I found that by adding in the avocado you really don't need sour cream to achieve a somewhat creamy texture.  I'm including a picture of my soup toppings so you have a general idea on how much you will need.

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