Chicken Tortilla Soup Recipe

Ingredients

• 680 g (1½ pounds)chicken breast
• 946 ml (4 cups)low-sodium chicken broth
• 237 ml (1 cup)red enchilada sauce
• 411 g (14.5 oz)fire-roasted diced tomatoes, with their juices
• 425 g (15 oz)black beans, drained and rinsed
• 425 g (15 oz)sweetcorn, drained and rinsed
• 227 g (8 oz)double cream or half-and-half, for the creamy version
• 3corn tortillas, cut into strips and drizzled with olive oil
• to tasteavocado
• to tastecoriander
• to tastegrated cheese
• to tastesoured cream
• to tasteGreek yoghurt
• to tastehot sauce

Instructions

1. 1

   Add the ingredients

   Pour the chicken broth and enchilada sauce into the Instant Pot or slow cooker first. Add the chicken breast, tomatoes and their juices, black beans and sweetcorn.

2. 2

   Cook it slowly

   For the slow cooker, cook on Low for 8 hours or High for 4 hours. Shred the chicken in the pot, or take it out to shred and return it. Taste and add more salt if needed. For a creamy soup, stir in 227 g (1 cup) double cream or half-and-half.

3. 3

   Pressure cook

   For the Instant Pot, lock the lid and set the valve to Sealing. Cook at high pressure for 25 minutes. When the timer ends, let the pressure release naturally for 10 minutes or carefully use a quick release. Shred the chicken in the pot, or remove it to shred and return it. Taste and add more salt if needed. For a creamy soup, stir in 227 g (1 cup) double cream or half-and-half.

4. 4

   Prepare the strips

   Cut the corn tortillas into thin strips and arrange them on a large baking sheet. Drizzle with olive oil and bake at 175°C (350°F) for 8 minutes, or until crisp. Remove from the oven and sprinkle with salt. Alternatively, use crushed tortilla chips.

5. 5

   Serve with toppings

   Serve the soup with toppings such as grated cheese, avocado, jalapeños, coriander and soured cream.

What is chicken tortilla soup?

Tortilla soup is a Mexican-style soup served with tortillas, often as crisp strips or other toppings. This version brings together chicken, beans, sweetcorn and tomatoes in a broth flavoured with red enchilada sauce.

The pressure cooker and slow cooker offer two ways to make the soup with little hands-on work. Crisp tortilla strips and a choice of fresh, creamy or spicy toppings add contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 29g protein, 35g carbs, 15g fat.

The beans, sweetcorn and tortillas supply much of the carbohydrate, while chicken provides most of the protein. The chicken, olive oil, cheese and any cream contribute fat; cream and toppings change the balance from bowl to bowl. For a more balanced plate, add a generous portion of avocado or another fresh topping and choose the amount of cheese and cream that suits you.

Building the soup base

Broth first: adding the chicken broth and enchilada sauce before the other ingredients gives the liquid a head start in the pot.

Beans and sweetcorn: draining and rinsing them helps keep excess canning liquid out of the soup. The tomatoes go in with their juices, which become part of the broth.

Choosing a cooking method

Slow cooker: use Low for 8 hours or High for 4 hours, as directed. This is a convenient option when you want the soup to cook over the day.

Instant Pot: cook at high pressure for 25 minutes, then allow a 10-minute natural release or carefully quick-release the pressure. Keep your hands clear of the steam when releasing it.

Shredding and seasoning

Tender chicken: shred it in the pot or lift it out to shred, then return it to the soup. Check that the chicken is cooked through before serving.

Final taste: taste the soup after shredding and add salt if needed. The broth and enchilada sauce already contribute flavour, so season to your preference.

Making it creamy

Cream at the end: stir in the double cream or half-and-half once the soup is cooked. This keeps the creamy addition separate from the cooking stage.

Leave it out: the soup can also be served without cream, with soured cream or Greek yoghurt offered as individual toppings instead.

Getting crisp tortilla strips

Thin strips: cut the corn tortillas evenly so they crisp in about 8 minutes at 175°C (350°F). Watch for the edges to turn crisp, as ovens can vary.

Serve separately: add the strips just before eating so they keep their crunch. Crushed tortilla chips are an alternative when you want to skip the baking step.

Toppings and serving ideas

Fresh toppings: avocado and coriander bring a fresh contrast to the warm, savoury soup. Grated cheese and soured cream add a richer finish.

At the table: set out hot sauce and the other toppings separately so each person can build a bowl to suit their taste. Serve the tortilla strips alongside or scatter them over the soup at the last moment.

Recipe notes & tips

• Rinse and drain the beans and sweetcorn before adding them.
• Shred the chicken after cooking and return it to the pot so it mixes through the broth.
• Taste the soup before adding salt, then adjust a little at a time.
• Bake the tortilla strips until crisp and keep them separate until serving.
• Offer the toppings in separate bowls so everyone can choose their own combination.

Variations

• Creamy finish: stir in the listed double cream or half-and-half once the soup has cooked.
• Yoghurt topping: use Greek yoghurt in place of soured cream at the table.
• More heat: serve with hot sauce or sliced jalapeños.
• Tortilla-chip shortcut: use crushed tortilla chips instead of baking tortilla strips.
• Fresh finish: add avocado and coriander to each bowl just before serving.

Common mistakes to avoid

• Adding cream too early: stir it in only after the soup has cooked, as directed.
• Skipping the first ingredients: add the broth and enchilada sauce before the chicken and other ingredients.
• Overcooking the tortilla strips: check them at 8 minutes and remove them once crisp.
• Leaving the strips in the soup: add them at serving time so they do not lose their crunch.
• Releasing pressure carelessly: keep clear of the steam and follow your cooker’s safe-release instructions.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Store tortilla strips separately so they stay crisp, and reheat the soup until piping hot. Add fresh toppings after reheating.

Frequently asked questions