Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top)
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
8
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Calories
106 kcal
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Course
Main Course, Soup
Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top)
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This Chicken Tortilla Soup is hearty and delicious. Slow cooker, Instant Pot, and stovetop instructions for a quick and easy family favorite!
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Ingredients
- 4 boneless skinless chicken breasts
- 1 1/2 /2 cups Homemade Enchilada Sauce or 1 (10-ounce) can, store-bought
- 1 (28-ounce) can crushed tomatoes
- 1 medium onion diced
- 4 cloves garlic chopped
- 2 cups chicken stock or broth or store-bought
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 /2 teaspoon Sriracha optional
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 (12-ounce) bag frozen whole kernel corn optional
- 1 (15-ounce) can black beans optional, rinsed and drained
Garnish (optional)
- tortillas
- cilantro chopped
- avocado
- sour cream
- Monterey jack cheese shredded
- Lime slices
Instructions
Slow Cooker (Crock Pot) Instructions: (4 hours)
- Place chicken on the bottom of slow cooker insert. Pour enchilada sauce and crushed tomatoes over the chicken. Add remaining ingredients, except garnish ingredients, and stir together with a spoon. Cover the slow cooker insert and cook on high for 4 hours or on low for 6-8 hours, depending on your slow cooker.
- When slow cooker has finished cooking, shred chicken with two forks while still inside the slow cooker insert and serve with optional toppings.
- Add tortillas to a medium skillet set over medium heat and toast until lightly crisp. Cut tortillas into strips or serve crumbled on top of each bowl of soup along with other toppings, as desired.
Instant Pot Instructions: (15 minutes)
- Add chicken, enchilada sauce, tomatoes, onion, garlic, chicken stock, spices, black beans, and corn to the instant pot. Seal the lid and select the soup setting. Set the timer for 10 minutes. Then, when cooking has completed, use the natural release for 5 minutes. Test for doneness by pricking chicken with a sharp knife for the juices to run clear. Shred the chicken using two forks and stir the soup to combine well.
- Add tortillas to a medium skillet set over medium heat and toast until lightly crisp. Cut tortillas into strips or serve crumbled on top of each bowl of soup along with other toppings, as desired.
Stovetop Instructions: (30 minutes)
- Cut the chicken into 3/4-inch pieces and set aside. Add the onion, garlic, and spices to a 6-quart Dutch oven or heavy stockpot set over medium heat. Cook, stirring frequently until the onion is tender and the spices are fragrant, about 3 minutes. Stir in the chicken, enchilada sauce, crushed tomatoes, chicken stock, and the corn. Cook until the chicken is cooked through, about 30 minutes.
- Add tortillas to a medium skillet set over medium heat and toast until lightly crisp. Cut tortillas into strips or serve crumbled on top of each bowl of soup along with other toppings, as desired.
Equipments used:
Notes
- Enchilada SauceI love to use my easy, less than 5-minute, gluten-free blender enchilada sauce recipe. You can also use my homemade enchilada sauce that is cooked on the stovetop if you prefer. Both are delicious!
- Storage and Freezer Instructions
- To store. Allow the soup to cool completely and store it in an airtight container in the refrigerator for up to 3 days.
- To freeze. Place completely cooled soup without the garnishes in airtight, freezer-safe containers. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight when ready to serve.
- To serve. Simply reheat on the stovetop or in the microwave. Add optional garnishes and serve.
Nutrition Information
Show Details
Serving
1cup
Calories
106kcal
(5%)
Carbohydrates
2g
(1%)
Protein
18g
(36%)
Fat
2g
(3%)
Cholesterol
54mg
(18%)
Sodium
401mg
(17%)
Potassium
349mg
(10%)
Vitamin A
100IU
(2%)
Vitamin C
2.7mg
(3%)
Calcium
12mg
(1%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 106kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 18g | 36% |
| Fat | 2g | 3% |
| Cholesterol | 54mg | 18% |
| Sodium | 401mg | 17% |
| Potassium | 349mg | 7% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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