No Instant Pot? No worries! This recipe is adapted for both an Instant Pot or a slow cooker. Chicken tortilla soup is everything that is good in the world. Cold weather comfort food that satisfies cravings for Mexican food at the same time. People…this is heaven on earth! Super easy. Super tasty. You can mix and match ingredients to create the perfect combination for your family. The addition of corn tortillas to the soup before blending is what gives it its great creamy texture. Enjoy!
Remove the cooked chicken from the pot before blending.
Use a stick or immersion blender to blend the liquid in the Instant Pot until creamy and mostly smooth.
Tips
While the soup is cooking, crisp up some homemade tortilla strips to top it off. Start by heating a couple of tablespoons of vegetable oil over medium high heat in a small pan. Add your tortilla strips in batches and fry them until crispy. Drain on a paper towel lined plate and sprinkle with salt. Top soup just before serving. Yum!
Use rotisserie chicken. It will reduce your cook time too. Cook for one hour before blending. Substitute an equal amount of chicken and add with the other whole ingredients. Allow to heat through.
This yummy soup gets better with time. You can store it in the refrigerator for up to 5 days. Just reheat, top and serve!
More great recipes you might like
Instant Pot Black Bean Soup -Creamy and comforting.
Thai Coconut Curry Soup with Shrimp -A reader favorite!
Split Pea Soup -A tried and true family recipe.
Instant Pot Chicken Tortilla Soup
Equipment
- Instant Pot/ Pressure Cooker
- or a Slow Cooker
- Immersion Blender or Blender
Ingredients
- 2 tbsp vegetable oil
- 1 onion roughly chopped
- 1 jalapeno roughly chopped
- 5 cloves garlic roughly chopped
- 1 10oz can red enchilada sauce
- 4 corn tortillas ripped into small pieces
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp Mexican oregano
- 2 tsp Kosher salt or 1 tsp table salt
- 32 ounces chicken stock
- 1 can black beans drained
- 1 can diced tomatoes with chilis
- ½ cup corn fresh if its summer, but frozen or canned works great
- lime juice to taste
- 2 chicken breasts or boneless thighs
Instructions
Instant Pot Instructions
- Set pressure cooker to Saute. Once hot add oil. Drop in onion and jalapeno. Cook for two minutes stirring occasionally. Add garlic and spices. Cook until fragrant.
- Add the enchilada sauce, chicken stock, tomato sauce and torn corn tortillas to the pot. Stir to combine. Place the raw chicken breasts into the liquid and make sure the tortillas are submerged.
- Put the lid on the pressure cooker and set the valve to "sealing". Pressure cook on high for 10 minutes, followed by a 5 minute natural release. Finish with a quick release (carefully flip the valve to "venting") to release the remaining pressure.
- Remove the chicken. Shred using two forks once it has cooled enough to handle.
- Using an immersion blender , blend the liquid in the pressure cooker until creamy and mostly smooth. (You can also add it to your blender but be careful with the hot liquid)
- Turn the Instant Pot to slow cook mode and add drained black beans, corn, diced tomatoes with chilis and shredded chicken. Soup is ready when you are, but I always let it spend a little quality time slow cooking to really bring the flavors together.
- If you want to add more liquid on the back end, you can add either water or chicken stock.
Slow Cooker Instructions
- In a slow cooker place onion, jalapeno, garlic and spices. Mix to combine. Place the corn tortilla pieces and raw chicken into the liquid and cook on high for four hours.
- Remove chicken and shred using a couple of forks.
- Using an immersion blender , blend the liquid in the slow cooker until creamy and mostly smooth. (You can also add it to your blender but be careful with the hot liquid)
- Add drained black beans, corn, diced tomatoes with chilis and shredded chicken. Continue cooking to warm through while you prep the toppings. If you want to add more liquid on the back end, you can add either water or chicken stock.
Top It!
- Your topping options include avocado, cilantro, green onions, sour cream, cheese, pickled jalapenos, tortilla strips, tomatoes or some pico de gallo.
- See tips above recipe on how to make your own tortilla strips!
