Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup is the ultimate comfort food for any day of the week! It's so easy to make and is packed with flavors! Find instructions for slow cooker, instant pot and stove top.
Servings: 4
Calories: 404kcal
Ingredients
Tortilla strips
- 6 corn tortillas
- 2 tablespoon olive oil
Soup
- 2 chicken breasts bones and skin off
- 1 tsp paprika
- 1 teaspoon cumin
- 4 cloves garlic minced
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 can diced tomatoes 15 oz
- 3 tbsp tomato paste
- 1 jalapeno deseeded and diced
- 5 cups chicken stock
- one 15 oz. can black beans drained and rinsed
- one 15 oz. can corn drained and rinsed
- 1 tsp salt
Toppings:
- Shredded cheddar
- Sliced jalapenos
- Sour cream
- Lime
Instructions
Tortilla strips
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Cut the tortillas inti strips (they don't need to be perfect) and place them on the baking sheet. Drizzle with the olive oil.
- Bake the tortilla strips in the oven for 15 to 17 minutes until golden and crispy.
Slow cooker chicken tortilla soup:
- Place the chicken breasts in the slow cooker. Sprinkle paprika and cumin on the chicken breast.
- Add garlic, onion, red bell pepper, diced tomatoes and tomato paste. Add in diced jalapeno and chicken stock.
- Cover and cook on low for 8 hours or on high for 4.5 hours.
- Take the chicken breast out and shred it. Add it back to the slow cooker. Add in the black beans and the corn. Cook for another 30 minutes.
- Top with tortilla strips, shredded cheddar, sliced jalapenos, sour cream and lime.
Instant Pot chicken tortilla soup:
- Pour two tablespoons olive oil into the instant pot on saute function and saute cubed chicken with the spices for about two minutes until it’s browned on all sides. (If using cooked chicken, skip the first step and add chicken with the ingredients in the third step).
- Add in the onion, garlic bell peppers and diced tomatoes. Saute for another two minutes.
- Add in tomato paste, jalapenos and chicken stock and stir well. Secure the lid and cook on high pressure for 8 minutes.
- Do a natural release for two minutes and then a quick release by turning the valve.
- Stir in the black beans and the corn and turn on sauté for five minutes.
- Serve with tortilla strips and all the toppings.
Stove top chicken tortilla soup:
- Heat two tablespoons olive oil in a pot over medium heat.
- Sauté chicken, spices, onion, garlic and bell pepper in the pot until onions are translucent and chicken is brown on all sides.
- Add in diced tomatoes, tomato paste and jalapenos to the pot and stir well.
- Add in the chicken stock, bring to simmer and cover the pot. Cook for about thirty minutes until the chicken is fully cooked.
- Add in the black beans and the corn and cook for another ten minutes.
- Serve warm with toppings, tortilla strips and extra lime juice.
Notes
- If using cooked chicken such as leftover baked chicken or rotisserie chicken for this recipe, add it at the end with the canned black beans.
- You can also add canned corn (15 oz) to this soup alongside the black beans.
- Use vegetable stock of water instead of chicken stock if desired.
- Store the leftovers in an airtight container and refrigerate for up to 3 days.
Nutrition
Calories: 404kcal | Carbohydrates: 42g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 857mg | Potassium: 1131mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1564IU | Vitamin C: 57mg | Calcium: 113mg | Iron: 4mg