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

Lasted edited . Originally published by Blair

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Bowl of Chicken Tortilla Soup that can be made in the slow cooker, pressure 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!

Total Time: 45 minutes
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Since Cinco de Mayo is almost here, I have an easy and tasty Mexican-inspired recipe for you today. We love this Easy 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!

Easy chicken tortilla soup in a stone bowl topped with chopped herbs and tortilla chips

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 “Easy 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!

A bowl of easy chicken tortilla soup with a spoon scooping out some corn, beans and tomatoes

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!

A bowl of easy chicken tortilla soup on a white surface with tortilla chips and chopped herbs scattered around

Tips For Serving This Easy Chicken Tortilla Soup

  • 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 Easy 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). Smile
  • Use a rotisserie chicken to speed things up
  • Add some option toppings to make it extra delicious such as, grated cheddar cheese, sour cream, sliced green onions, lime, cilantro, sliced avocado
  • Freeze leftover soup in an airtight container for up to 3 months, or store in the refrigerator for 4-5 days.

An overhead shot of easy tortilla soup in a bowl with a spoon and ingredients scattered around the side

More easy soup recipes that you might enjoy:

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!
Bowl of Chicken Tortilla Soup that can be made in the slow cooker, pressure cooker or stovetop.
5 from 20 votes
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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
Keyword Mexican soup, tortilla soup
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*
Fat 0.9g1%
Saturated Fat 0.2g1%
Cholesterol 22.8mg8%
Sodium 500.8mg22%
Carbohydrates 17g6%
Fiber 3.2g13%
Sugar 3.6g4%
Protein 12.8g26%
* Percent Daily Values are based on a 2000 calorie diet.

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

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Reader Interactions

Comments

  4. Rebecca says

    . This is absolutely fantastic. I subbed refried beans for the whole beans. We have kids who “don’t like beans”, but would happily exist of refried bean burritos. Go figure!

    Reply

  6. Julie says

    Delicious! My husband and I love it. Definitely a fall and winter favorite from now on. I added cilantro and avocado. Yummmmm

    Reply

  7. Francine says

    It was very tasty and easy. I used shredded rotisserie chicken to make it even easier. We could have used more broth, maybe a cup more. I’ll up the amount next time.

    Reply

  8. Bobbi B says

    Made this yesterday. The family raved about how good it is. Some of the comments were “you can make this twice a month” and there wasn’t enough leftovers. Thank you “Seasoned Mom” – you have a new follower.

    Reply

  9. Melissa says

    My boyfriend and I loved this recipe! So easy and so delicious!! I used uncooked chicken and cooked on high for 3 hours in the slow cooker. Came out perfect! Will definitely be making again 🙂

    Reply

  10. Charlie says

    Trying this today. Added some peppers for the flavor and the color. Smells delicious! Easy to make I was able to get the pot going while two kids under four tried to tear down the house around me. Now that is a recipe I can use.

    Reply

  11. Alex says

    This is the second soup recipe I’ve tried from you in the last week. The first one was leftover turkey and wild rice soup which was very tasty. This recipe is even easier. I originally started with a healthy chicken tortilla soup recipe but it didn’t include corn or many things I look for in this type of soup. Yours looked better and it’s currektjy in the slow cooker. I did sub fifer roasted corn and fire roasted chopped tomatoes with green chilles. I hope it turns out good.

    Thanks for the recipe

    Reply

  12. Danielle says

    My boyfriend loves chicken tortilla soup and has had it from just about everywhere. This recipe is now his #1 favorite! Everybody else loved the recipe as well even those who aren’t crazy about chicken tortilla soup. Thanks 🙂

    Reply

  13. Laura says

    I have been wanting to try a chicken tortilla soup recipe for quite some time now. I stumbled across this one and thought it sounded delicious. So, I tried it and I don’t need any other recipe! I loved it! Thank you so much for sharing this recipe!

    Reply

  15. Diana says

    Sooo yummy… easy to make even in pot on stove… used Costco rotisserie chicken , a bit more vegetable broth, and fire roasted diced tomatos w/green chilis and some salsa tomatoes and for me the spice levels weee perfect. Great recipe… I two would give it 5 stars if the site would let me! Looking forward to leftovers of it tomorrow night too!

    Reply

  16. Kay says

    I was thinking about ways to use the leftover turkey from Thanksgiving and my daughter suggested I make a tortilla soup instead of the usual turkey noodle. This recipe was so easy to throw together in the crockpot and since members of the family were late getting home from work, the crockpot kept it warm until we were all ready to sit down together. It’s great because most all the ingredients were things I typically keep on hand. Everyone raved about it!

    Reply

  17. Nosheen says

    I’m going to make this tonight. Had a couple f questions: I don’t have a can of green chilis – how many fresh ones should I sub in? Will it make it to spicy? Also, don’t have taco seasoning – any suggestions for sub? Thank you!

    Reply

    • Blair says

      I’d sub in maybe 1 or 2. It’s a small can, so it shouldn’t take much. I don’t know if it will make it too spicy. Definitely remove the seeds from the chilis, which will help to keep it mild.

      If you don’t have taco seasoning, I would suggest making your own homemade taco seasoning. You may also need to add some more salt, since the packaged taco seasoning is pretty salty. Here’s a recipe for homemade taco seasoning, but you can look around on Google and see if you find something that you prefer. There are so many different versions of taco seasoning! Here you go: https://www.foodrenegade.com/homemade-taco-seasoning/

      Reply

  18. Cathy Rice says

    Boom chacka a lacka….. i had cooked chicken yesterday to make a batch of chicken broth….. So when i found your recipe i knew it would be what’s for supper… i can’t wait!

    Reply

  19. Gena says

    I made and it was DELICIOUS!! Even my picky eater enjoyed it. I live in the UK and can not get taco sauce or green chilies. I made using mild salsa in place of both. This recipe is a keeper. Thanks!

    Reply

  22. Kristi Hassell says

    Great recipe. I added a 1/2 package of cream cheese and some Mexican blend shredded cheese to make a creamier version. Since I don’t like black beans, I substituted kidney beans. Love the recipe. Flavor is spot on.

    Reply

  23. Kishi says

    This is sooooooo good and a breeze to make. I’ve made it once and I’m currently making it right now. Using cooked rotesserie chicken makes this even faster to prepare. Yummy! Thanks for sharing!

    Reply

  24. Catherine A Reid says

    This soup was delicious. I only used half the chicken and it was perfect. I like more broth in the soup. I used the Instapot and it worked out very well. I used sour cream and grated cheese for toppings. You can adjust the hotness with buying either the mild or the medium taco sauce.

    Reply

  25. Jamie says

    I’ve made this recipe many times and my husband and I LOVE it. I just did the instant pot variation with uncooked chicken and it was also delicious! Wonderful recipe!

    Reply

  26. Kathleen says

    This tortilla soup is so tasty. This meal is probably my family’s favorite. I get a request to make it every week and I can’t say no. It is very easy to make. The soup is very hearty and has a great a taste.

    Reply

  28. Amber says

    First of all…I am NOT a good cook, it just doesn’t come naturally! But I made this for the first time and it was ABSOLUTELY DELICIOUS! Thank you for the amazing and easy to follow recipe! I was soo surprised how much it can feed, wow! Such a great meal on this fall night! I served it with all the additional options that you suggested and Tostito Scoops chips on the the side and avocados and it was a huge hit with my family! I will definitely be making this again!! Your recipe is awesome!!

    Reply

  29. Jenna says

    This soup is tasty! Got lots of compliments on it when I made it for a get together. So easy using Rotisserie chicken & slow cooker.

    Reply

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