Chicken Tortilla Soup- Instant Pot or Slow Cooker
Chicken Tortilla Soup is cooked all in the instant pot or slow cooker for a super easy meal that everyone can customize with their favorite toppings.
Low Sodium Chicken Broth
Red Enchilada Sauce
Fire roasted diced tomatoes
Cut into strips, drizzled with olive oil
Avocado, Cilantro, Shredded Cheese, Sour Cream, Greek Yogurt, Hot sauce.
Add Chicken broth and enchilada sauce first to Instant Pot or Slow Cooker, then chicken breast, tomatoes with juices, black beans, and corn.
Instant Pot: High Pressure for 30 minutes, then release pressure carefully. Shred chicken right in pot and serve with toppings.
Slow Cooker- Cook on Low for 8 hours, or high for 4 hours. Shred chicken right in pot and serve with toppings.
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.
Chicken Tortilla Soup