Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 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)
Description
This Chicken Tortilla Soup recipe blends chicken breasts with enchilada sauce, diced tomatoes, onion, garlic, and spices including cumin and chili powder, creating a robust, flavorful base. Optional additions like corn and black beans contribute texture and heartiness. The cooking method varies from slow cooking over several hours to a quick pressure-cooked version in the Instant Pot, resulting in tender chicken that can be shredded directly in the soup.
The soup’s flavor profile is rich with tomato and enchilada sauce umami, balanced by aromatic spices and a touch of heat optionally from sriracha. The broth is filling yet brothy enough to pair well with crisp tortilla strips or crumbled tortillas as garnish, along with fresh toppings like cilantro, avocado, sour cream, shredded cheese, and lime wedges.
This dish suits lunch or dinner and can be made in advance, with leftovers storing well refrigerated or frozen. It reheats easily and adapts well to various garnishes according to preference or availability.
Using homemade enchilada sauce is suggested for freshness, but store-bought works well. The recipe provides instructions for storage: refrigerated up to 3 days, or frozen up to 3 months. Garnishes are best added fresh at serving.
Ingredients
- 4 chicken breast boneless skinless
- 1 1/2 /2 cups enchilada sauce or 1 (10-ounce) can, store-bought, homemade
- 1 (28-ounce) can crushed tomatoes
- 1 medium onion diced
- 4 cloves garlic chopped
- 2 cups chicken stock or store-bought, or broth
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1/2 /2 teaspoon sriracha optional
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 1 (12-ounce) bag corn optional, frozen whole kernel
- 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.
Notes
- Store cooled soup in an airtight container refrigerated for up to 3 days.
- Freeze cooled soup without garnishes in airtight containers for up to 3 months; thaw overnight before reheating.
- Reheat soup on stovetop or in microwave before serving with fresh garnishes.
- Use homemade or store-bought enchilada sauce according to preference; both yield delicious results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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