Slow Cooker Chicken Tortilla Soup

5 from 40 votes

Slow Cooker Chicken Tortilla Soup

An easy and healthy slow cooker chicken tortilla soup that also works in the Instant Pot (pressure cooker) or on the stovetop!

Course Dinner

Cuisine American, Mexican

Keyword chicken tortilla soup, crock pot chicken tortilla soup, crockpot chicken tortilla soup, slow cooker chicken tortilla soup

Prep Time 10

Cook Time 3

Total Time 3 10

Servings cups

Calories 121kcal

Author Blair Lonergan

Ingredients

2 lbs. boneless, skinless chicken breasts or chicken thighs
4 cups chicken broth
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 salsa
1 cup finely diced onion
½ teaspoon garlic powder
1 teaspoon cumin
2 tablespoons taco seasoning
Bag of tortilla chips
Optional garnish for serving: shredded cheddar cheese, sliced green onions, lime, cilantro, sliced avocado, sour cream

Instructions

SLOW COOKER INSTRUCTIONS

Combine the chicken, chicken broth, corn, diced tomatoes, black beans, green chilies, salsa, onion, garlic powder, cumin, and taco seasoning in a slow cooker.
Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and the vegetables are tender. Crumble a handful of tortilla chips in the bottom of each individual serving bowl.
Ladle the soup over the chips and garnish with desired toppings.

INSTANT POT INSTRUCTIONS

Dice the chicken into bite-sized pieces.
Turn instant pot on sauté setting and add 2 tablespoons olive oil. Once heated, add the chicken and cook, stirring often, for 3 minutes.
Turn off instant pot.
Add the chicken broth, corn, diced tomatoes, black beans, green chilies, salsa, onion, garlic powder, cumin, and taco seasoning to the pot with the chicken. Stir well.
Seal the Instant Pot lid and turn the valve to sealing. Pressure cook on high pressure for 6 minutes.
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.
Crumble a handful of tortilla chips in the bottom of each individual serving bowl. Ladle the soup over the chips and garnish with desired toppings.

STOVETOP INSTRUCTIONS

Dice the chicken into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook, stirring regularly, just until the chicken is browned (it doesn’t need to be cooked through).
Add the chicken broth, corn, diced tomatoes, black beans, green chilies, salsa, onion, garlic powder, cumin, and taco seasoning to the pot with the chicken. Stir well.
Bring to a boil. Once boiling, cover the pot and reduce the heat to a low simmer.
Let the soup simmer for about 20 minutes or until the chicken is cooked through.
Crumble a handful of tortilla chips in the bottom of each individual serving bowl. Ladle the soup over the chips and garnish with desired toppings.

Video

Notes

If you prefer to use shredded, cooked rotisserie chicken in this recipe, you'll need a total of about 3-4 cups of meat. You can reduce the total cooking time to 3-4 hours on LOW or 1½ - 2 hours on HIGH.

Nutrition