Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top)

Name: Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 4 pieces Chicken Breast (4 boneless skinless chicken breasts); 1 ½ cup Enchilada Sauce (1 1/2 cups homemade enchilada sauce (or 1 (10-ounce) can, store-bought)); 28 oz Tomato (28 ounces crushed tomatoes (, canned)); 1 piece Yellow Onion (1 medium onion (diced)); 4 cloves Garlic (4 cloves garlic (chopped)); 2 cup Chicken Stock (2 cups chicken stock or broth (or store-bought)); 1 tsp Cumin Powder (1 teaspoon ground cumin); 1 tsp Chili Powder (1 teaspoon chili powder); ½ tsp Sriracha (1/2 teaspoon Sriracha (optional)) — optional; 1 tsp Kosher Salt (1 teaspoon kosher salt); 1 tsp Black Pepper (1 teaspoon ground black pepper); 12 oz Corn Kernels (12 ounces frozen whole kernel corn (optional)) — optional; 15 oz Black Beans (15 ounces black beans ((rinsed and drained, canned), optional)) — optional; 0 pieces Tortilla (tortillas); 0 pieces Cilantro (cilantro (chopped)); 0 pieces Avocado (avocado); 0 pieces Sour Cream (sour cream); 0 pieces Monterey Jack Cheese (monterey jack cheese (shredded)); 0 pieces Lime (lime slices)

Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top) - Main Course,Soup (American)

40 minAmerican

Servings8

Add to grocery list

Plan it in the app to put it on your week.

Egg Free

Ingredients

For 8 servings

Chicken Breast4 pieces · 4 boneless skinless chicken breasts
Enchilada Sauce1 ½ cup · 1 1/2 cups homemade enchilada sauce (or 1 (10-ounce) can, store-bought)
Tomato28 oz · 28 ounces crushed tomatoes (, canned)
Yellow Onion1 piece · 1 medium onion (diced)
Garlic4 cloves · 4 cloves garlic (chopped)
Chicken Stock2 cup · 2 cups chicken stock or broth (or store-bought)
Cumin Powder1 tsp · 1 teaspoon ground cumin
Chili Powder1 tsp · 1 teaspoon chili powder
Sriracha½ tsp · 1/2 teaspoon Sriracha (optional) · optional
Kosher Salt1 tsp · 1 teaspoon kosher salt
Black Pepper1 tsp · 1 teaspoon ground black pepper
Corn Kernels12 oz · 12 ounces frozen whole kernel corn (optional) · optional
Black Beans15 oz · 15 ounces black beans ((rinsed and drained, canned), optional) · optional
Tortilla0 pieces · tortillas
Cilantro0 pieces · cilantro (chopped)
Avocado0 pieces · avocado
Sour Cream0 pieces · sour cream
Monterey Jack Cheese0 pieces · monterey jack cheese (shredded)
Lime0 pieces · lime slices

Make it mine in the app

Steps

1Slow Cooker (Crock Pot) Instructions: (4 hours)
2Place chicken on the bottom of slow cooker insert. Pour enchilada sauce and crushed tomatoes over the chicken. Add remaining ingredients, except garnish ingredients, and stir together with a spoon. Cover the slow cooker insert and cook on high for 4 hours or on low for 6-8 hours, depending on your slow cooker.
3When slow cooker has finished cooking, shred chicken with two forks while still inside the slow cooker insert and serve with optional toppings.
4Add tortillas to a medium skillet set over medium heat and toast until lightly crisp. Cut tortillas into strips or serve crumbled on top of each bowl of soup along with other toppings, as desired.
5Instant Pot Instructions: (15 minutes)
6Add chicken, enchilada sauce, tomatoes, onion, garlic, chicken stock, spices, black beans, and corn to the instant pot. Seal the lid and select the soup setting. Set the timer for 10 minutes. Then, when cooking has completed, use the natural release for 5 minutes. Test for doneness by pricking chicken with a sharp knife for the juices to run clear. Shred the chicken using two forks and stir the soup to combine well.
7Add tortillas to a medium skillet set over medium heat and toast until lightly crisp. Cut tortillas into strips or serve crumbled on top of each bowl of soup along with other toppings, as desired.
8Stovetop Instructions: (30 minutes)
9Cut the chicken into 3/4-inch pieces and set aside. Add the onion, garlic, and spices to a 6-quart Dutch oven or heavy stockpot set over medium heat. Cook, stirring frequently until the onion is tender and the spices are fragrant, about 3 minutes. Stir in the chicken, enchilada sauce, crushed tomatoes, chicken stock, and the corn. Cook until the chicken is cooked through, about 30 minutes.
10Add tortillas to a medium skillet set over medium heat and toast until lightly crisp. Cut tortillas into strips or serve crumbled on top of each bowl of soup along with other toppings, as desired.