Chicken Tortilla Soup Recipe

Chicken Tortilla Soup is cooked all in the instant pot or slow cooker for a super easy meal that everyone can customize with their favorite toppings.

📝 Ingredients

• 1½ pounds Chicken Breast
• 4 Cups Low Sodium Chicken Broth
• 1 Cup Red Enchilada Sauce
• 14.5 oz Fire roasted diced tomatoes (with juices)
• 15 oz Black beans (Drained/Rinsed)
• 15 oz Sweet Corn (Drained/Rinsed)
• 8 oz Heavy Cream (or Half & Half, to be added once soup is done for creamy version.)
• 3 Corn Tortillas (Cut into strips, drizzled with olive oil )
• Avocado, Cilantro, Shredded Cheese, Sour Cream, Greek Yogurt, Hot sauce.

👨‍🍳 Instructions

1. 1Add Chicken broth and enchilada sauce first to Instant Pot or Slow Cooker, then chicken breast, tomatoes with juices, black beans, and corn.
2. 2Slow Cooker- Cook on Low for 8 hours, or high for 4 hours. Shred Chicken in the pot, or remove to shred and place back in. Taste for seasoning and add more salt if needed. For the Creamy version, add 1 cup of heavy cream or half & half. Stir to combine.
3. 3Instant Pot- Lock the lid on, place the valve to 'sealing' and set the time to high pressure 25 minutes. Once the timer goes off, you can allow the pressure to release naturally for 10 minutes or carefully quick release the pressure. I use a wooden spoon to move the valve under my stove vent.Shred Chicken in the pot, or remove to shred and place back in. Taste for seasoning and add more salt if needed. For the Creamy version, add 1 cup of heavy cream or half & half. Stir to combine.
4. 4--- Baked Tortilla Strips ---
5. 5Cut corn tortillas into thin strips, place on a large baking sheet and drizzle with oil. Bake for 8 minutes at 350 degrees or until crispy. Remove and sprinkle with salt. Or use crushed up tortilla chips.
6. 6Serve Chicken Tortilla Soup with toppings like Shredded cheese, avocado, jalapenos, cilantro, and sour cream.