Easy Chicken Tortilla Soup
This Easy Chicken Tortilla Soup makes the perfect weeknight meal that can easily be made right in your instant pot, slow cooker or on the stove! Packed with tender shredded chicken, veggies, beans and all the toppings for a delicious, flavor-packed meal!
Servings: 8
Ingredients
- 1 Tbsp olive oil if using Instant Pot or stove top
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 (28 oz) can crushed tomatoes
- 4 cups low sodium chicken broth
- 1 (10 oz) can enchilada sauce
- 1 (4.5 oz) can chopped green chiles
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- 1 (15 oz) can black beans drained and rinsed
- 1 cup fresh or frozen corn
- 1 1/2 lbs boneless skinless chicken breasts
- Juice of 1 lime
- Optional Toppings: cilantro, avocado, tortilla strips
Instructions
To Make on the Stove Top:
- In a large pot or dutch oven, heat olive oil over medium high heat and sauté onion for 3 to 4 minutes. Add in the garlic and sauté for an additional minute.
- Add in the rest of the ingredients, except the cilantro and lime juice, and bring to a boil. Lower the heat and let the soup simmer for about 30 minutes, until chicken is tender and cooked through.
- Once the chicken is cooked, remove from the post and shred using two forks. Add the shredded chicken back into the pot along with the cilantro and lime juice.
- Ladle the soup into bowls and serve with your favorite toppings like crunchy tortilla strips, avocado and extra cilantro or green onions.
To Make in the Crock Pot:
- In a 6-quart slow cooker, add the chicken and rest of the ingredients, except cilantro and lime juice). Cover and place on high for 3 to 4 hours or low 6 to 8 hours. Remove chicken and shred with two forks then add back into the slow cooker along with the cilantro and lime juice.
To Make in the Instant Pot:
- Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Once oil is simmering, sauté the onion for 3 to 4 minutes then add garlic, sautéing an additional minute.
- Add the rest of the ingredients (except lime juice) and set the Instant Pot to the soup setting and set timer for 7 minutes. Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position.
- Remove chicken and shred using two forks, then return chicken to the pot and stir in the cilantro and lime juice.
Nutrition
Serving: 11/2 cups | Calories: 285kcal | Carbohydrates: 26.7g | Protein: 32.4g | Fat: 5.1g | Saturated Fat: 1g | Cholesterol: 72.3mg | Sodium: 1388.8mg | Fiber: 5.4g | Sugar: 5.6g