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 so chopping or sautéing involved. This Chicken Tortilla Soup is exactly that! The process is very similar to my White Chicken Chili and Chicken Taco Chili, where everything cooks all together in the Instant Pot or Slow cooker.
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 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.
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 tomatoes with juices, black beans, and corn.
Lock the lid on, place the valve to 'sealing' and set the time to high pressure 30 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.
Want the soup to be creamy? Add a cup of heavy cream at the end and stir to combine. Keep warm in the slow cooker or 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 tortilla chips and just crunch them up.
Get toppings ready and everyone can cutomize their own bowl. We like to do Shredded Cheese, Diced Avocado, Chopped Cilantro, Sour Cream, Hot Sauce, and Tortilla Strips.
Chicken Tortilla Soup Recipe
Ingredients
- 1½ pounds Chicken Breast
- 4 Cups Low Sodium Chicken Broth
- 1 Cup Red Enchilada Sauce
- 14.5 oz Fire roasted diced tomatoes with juices
- 15 oz Black beans Drained/Rinsed
- 15 oz Sweet Corn Drained/Rinsed
Toppings
- 3 Corn Tortillas Cut into strips, drizzled with olive oil
- Avocado, Cilantro, Shredded Cheese, Sour Cream, Greek Yogurt, Hot sauce.
Instructions
- Add Chicken broth and enchilada sauce first to Instant Pot or Slow Cooker, then chicken breast, tomatoes with juices, black beans, and corn.
- Slow Cooker- Cook on Low for 8 hours, or high for 4 hours. Shred Chicken in the pot, or remove to shred and place back in. Taste for seasoning and add more salt if needed.
- Instant Pot: Lock the lid on, place the valve to 'sealing' and set the time to high pressure 30 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.Shred Chicken in the pot, or remove to shred and place back in. Taste for seasoning and add more salt if needed.
Baked Tortilla Strips
- Cut corn tortillas into thin strips, place on a large baking sheet and drizzle with oil. Bake for 8 minutes at 350 degrees or until crispy. Remove and sprinkle with salt. Or use crushed up tortilla chips.
Notes
Nutrition
Want to Save this Recipe? Click on the Pinterest button below to Pin It!
Leave a Reply