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Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top)
5 from 34 votes

Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top)

Chicken Tortilla Soup is a hearty, spiced broth featuring boneless chicken breasts simmered with enchilada sauce, crushed tomatoes, onion, garlic, cumin, chili powder, and optional corn and black beans. This recipe offers tender shredded chicken immersed in a savory tomato-based soup with layers of smoky and spicy flavors. It’s suitable for slow cooker, Instant Pot, or stovetop cooking, making it convenient for various meal planning needs.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8
Calories: 106 kcal
Course: Main Course, Soup
Cuisine: American, Mexican

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)
    Cup of Yum
  1. 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.
  2. When slow cooker has finished cooking, shred chicken with two forks while still inside the slow cooker insert and serve with optional toppings.
  3. 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)
  1. 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.
  2. 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)
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 106

% 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.