Chicken Tortilla Soup- Instant Pot or Slow Cooker

Chicken Tortilla Soup made in the instant pot or slow cooker for an easy meal that everyone can customize with their favorite toppings.

I love a soup where I can throw everything together at once, and there’s no chopping or sautéing involved. This Chicken Tortilla Soup is exactly that! 

I’ve also included instructions on how to make a creamy version of this soup.

Ingredients for Chicken Tortilla Soup

We’re using a few pantry staples and chicken of course. I’ve used both chicken breast and tenders and they both work well.

For the black beans and corn, be sure to drain them first. However the diced tomatoes we want to add the whole can including the juices. The soup also has enchilada sauce, feel free to use a store bought one or my homemade version.

The soup will also need 1 carton or 4 cups of chicken broth. I prefer low sodium, or a bone broth for more immune boosting properties.

For the dairy or creamy option, you’ll need 1 cup of heavy cream or half and half to add once the soup is done.

Slow Cooker Method

When I first developed this recipe, I used a slow cooker/ crock pot. While I love the smell of something cooking all day in the slow cooker, I also love the time saver of the Instant Pot. I know everyone has their preferences, so I’ll include instructions for both methods.

Add all the chicken broth, enchilada sauce, chicken breast (or tenders), fire roasted or diced tomatoes with juices, black beans, and corn to a slow cooker.

Place the lid and cook on High for 4 hours or Low for 8 hours. When done, you can shred the chicken breast in the slow cooker or remove, shred, and place back in the soup.

To make a Creamy chicken tortilla soup, add a cup of heavy cream or half and half, at the end and stir to combine. Keep warm in the slow cooker until ready to serve.

Instant Pot Method

Add the Chicken broth to the instant pot first. For most instant pot recipes, it’s important to have the clear liquid on the bottom to prevent getting a burn warning.

Then add the enchilada sauce, chicken breast (or tenders), fire roasted or diced tomatoes with juices, black beans, and corn.

Lock the lid on, place the valve to ‘sealing’ and set the time to high pressure 25 minutes. Once the timer goes off, you can allow the pressure to release naturally for 10 minutes or carefully quick release the pressure.

I use a wooden spoon to move the valve under my stove vent.

Then shred the chicken in the pot or remove, shred, and place back into the soup.

Taste the soup for seasoning and add more salt if needed.

To make a Creamy chicken tortilla soup, add a cup of heavy cream or half and half, at the end and stir to combine. Keep warm in the instant pot until ready to serve.

Baked Tortillas Strips

Cut corn tortillas into thin strips, place on a large baking sheet and spray with oil. Bake for 8 minutes at 350 degrees or until crispy. Remove and sprinkle with salt.

Or you can use store bought tortilla chips and just crunch them up.

Get toppings ready and everyone can customize their own bowl. We like to do Shredded Cheese, Diced Avocado, Chopped Cilantro, Sour Cream, Hot Sauce, and Tortilla Strips.