Chicken Tortilla Soup {Instant Pot, Slow Cooker or Stovetop!}

This recipe for Chicken Tortilla Soup was originally posted in April, 2013. The photos were updated in April, 2018.

Since Cinco de Mayo is almost here, I have an easy and tasty Mexican-inspired recipe for you today.  We love this Chicken Tortilla Soup, which can be prepared in the Instant Pot (or pressure cooker), in a slow cooker, or on the stovetop!  It’s full of flavor, but it’s also very healthy.  Add as many (or as few) tortilla chips as you like…it’s completely customizable!

Dairy-free?  Just leave off the cheese on top.  The rest of this soup is lean protein (chicken), beans, veggies, and broth.  Vegetarian?  Skip the chicken in the “Chicken Tortilla Soup,” throw in an extra can of beans, and use vegetable broth.  It’s satisfying, it’s hearty, and it’s incredibly easy!

I like to put all of the ingredients in my slow cooker and let it sit on my counter for the day.  But, if you don’t have a Crock Pot (or if you just don’t have time to cook it low and slow), then no worries – it will be just as good in a pot on your stovetop.

And now that I’ve finally jumped on the Instant Pot bandwagon, I can assure you that my favorite Chicken Tortilla Soup is even delicious in a pressure cooker!

This particular recipe is pretty mild, since I’m serving my soup to young kids.  If you want it spicier, add an extra tablespoon or so of taco seasoning, use spicy salsa, or even add some hot sauce at the end.  Again, it’s totally flexible!

I serve my Chicken Tortilla Soup with cheese quesadillas on the side – it’s the Mexican version of tomato soup with grilled cheese (and it makes the kiddos very happy). 

CHICKEN TORTILLA SOUP

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Chicken Tortilla Soup {Instant Pot, Slow Cooker or Stovetop!}

An easy and healthy Chicken Tortilla Soup that can be made in the Instant Pot (pressure cooker), in a Slow Cooker, or on the Stovetop!

Course Dinner

Cuisine Mexican

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 12 cups

Calories 121 kcal

Author The Seasoned Mom

Ingredients

• 4 cups chicken broth
• 3-4 cups cooked chopped or shredded chicken (the meat from about 1 rotisserie chicken) OR 1 ½ - 2 lbs. uncooked boneless, skinless chicken breasts or thighs
• 2 cups frozen corn
• 1 15 ounce can diced tomatoes, undrained
• 1 15 ounce can black beans, drained and rinsed
• 1 4.5 ounce can diced green chilies
• 1 cup taco sauce or salsa of your choice
• 1 cup diced onion
• ½ teaspoon garlic powder
• 1 teaspoon cumin
• 2 tablespoons taco seasoning
• Optional garnish for serving: shredded cheddar cheese sliced green onions, lime, cilantro, sliced avocado, sour cream
• Bag of tortilla chips

Instructions

SLOW COOKER INSTRUCTIONS:

1. Combine chicken broth, chicken, corn, diced tomatoes, black beans, green chilies, taco sauce, onion, garlic powder, cumin, and taco seasoning in slow cooker.
2. Cook on low for 3-4 hours or on high for 1 ½ - 2 hours.
3. Crumble a handful of tortilla chips and place in bottom of individual bowls. Ladle soup over chips and garnish with desired toppings.

Note: If using raw chicken breasts, you will need to increase the cooking time to 4-6 hours on LOW or 2-3 hours on HIGH. At the end of cooking, shred or chop the chicken breasts, return to the pot, and serve.INSTANT POT/PRESSURE COOKER INSTRUCTIONS:

1. If using uncooked chicken breasts, start by cutting the chicken into bite-sized pieces.
2. Turn instant pot on sauté setting and add 2 tablespoons olive oil. Once heated, add the chicken and cook, stirring often, for 3 minutes.
3. Note: If you’re starting with cooked chicken, you can skip the first step and just add the chicken to the Instant Pot with the rest of the ingredients.
4. Turn off instant pot.
5. Add the chicken broth, corn, diced tomatoes, black beans, green chilies, taco sauce, onion, garlic powder, cumin, and taco seasoning to the pot with the chicken. Stir well.
6. Seal the Instant Pot lid and turn the valve to sealing. Pressure cook on high pressure for 6 minutes.
7. Allow the Instant Pot to naturally release for 2 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release by using a towel or potholder to carefully turn the valve to venting to release the steam and pressure.
8. Crumble a handful of tortilla chips and place in bottom of individual bowls. Ladle soup over chips and garnish with desired toppings.STOVETOP INSTRUCTIONS:
9. If using uncooked chicken, start by heating 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken and cook, stirring regularly, just until chicken is browned (it doesn’t need to be cooked through).
10. Note: If you’re starting with diced, cooked chicken, you can skip the first step and just add the chicken to the Instant Pot with the rest of the ingredients.
11. Add the chicken broth, corn, diced tomatoes, black beans, green chilies, taco sauce, onion, garlic powder, cumin, and taco seasoning to the pot with the chicken. Stir well.
12. Bring to a boil. Once boiling, cover the pot and reduce heat to a low simmer.
13. Let soup simmer for about 20 minutes or until chicken is cooked through.
14. Crumble a handful of tortilla chips and place in bottom of individual bowls. Ladle soup over chips and garnish with desired toppings.

Recipe Notes

Have leftovers? This soup freezes really well!

Nutrition Facts

Chicken Tortilla Soup {Instant Pot, Slow Cooker or Stovetop!}

Amount Per Serving (1 cup)

Calories 121 Calories from Fat 8

% Daily Value*

Total Fat 0.9g 1%

Saturated Fat 0.2g 1%

Cholesterol 22.8mg 8%

Sodium 500.8mg 21%

Total Carbohydrates 17g 6%

Dietary Fiber 3.2g 13%

Sugars 3.6g

Protein 12.8g 26%

* Percent Daily Values are based on a 2000 calorie diet.