This easy Chicken Tortilla Soup makes a the best soup recipe. With slow cooker, Instant Pot and stovetop instructions included it is perfect for a weeknight meal!

Chicken Tortilla Soup topped with fresh avocado and cilantro - from

Chicken tortilla soup is one of my all-time favorite soups and one that I turn to time and again when I need a quick and easy, comforting meal for my family. I’m not sure if it is the spicy kick, the full-on comfort, or because it takes so little work that you just feel like you’ve done nothing to achieve such greatness by the time it is ready to eat.

Easy Chicken Tortilla Soup Recipe

Chicken Tortilla Soup topped with shredded cheese, sour cream and herbs - from

Normally, I load up my slow cooker full of the ingredients for chicken tortilla soup on the busiest of days when I know I’m going to be out and about and still want to have a hearty, delicious supper ready without even thinking about it. I shared that recipe with you way back in 2012.

But, I’ve also been making it more and more in my Instant Pot (talk about fast and easy!) and also wanted to share my stovetop instructions for those who prefer that method! So, I’ve updated the recipe to provide you with all three ways of making this family favorite!

White bowl with Chicken Tortilla Soup topped with fresh avocado, cilantro, being spooned for a bite -

I’ve also updated the recipe to include a few optional add-ins that make this soup even heartier! My friend Robin, told me how much she loves this recipe but always adds in beans. I loved the idea and have been adding in corn and black beans ever since! It is delicious without, but if you like give the addition of the beans and corn a try!

Chicken Tortilla Soup topped with cilantro and avocado in a white bowl - from

How to Make the Best Chicken Tortilla Soup

I’ve given you three ways to make this amazing soup recipe! It’s one of the easiest slow cooker chicken recipes ever, very quick to make in your Instant Pot,  and still simple to make on your stovetop too! I make my simple, easy and quick Blender Enchilada Sauce to use in this recipe. It’s ready in a few minutes and keeps well in the refrigerator so you can have on hand for Chicken Enchiladas, Beef Enchiladas or more of this favorite soup!

Here’s how you make this soup with any of these three methods.

Slow Cooker Chicken Tortilla Soup Recipe

To make it in the slow cooker, you simply add all of the ingredients to your slow cooker and set the timer for 4 hours on high or 8 hours on low. Then, when ready to serve, shred your chicken using two forks, garnish and serve!

Instant Pot Chicken Tortilla Soup Recipe

To make in the Instant Pot, you add all of the ingredients to the Instant Pot and cook on the soup setting for 10 minutes. Then, use the natural release for 5 minutes, shred the chicken, garnish, and serve.

Stovetop Chicken Tortilla Soup Recipe

For the stovetop, you’ll want to cut your chicken into 3/4-inch pieces so that it will cook more quickly and set aside. Then, you cook your onions, garlic, and spices until the onions are tender and then add the chicken and remaining ingredients. Cook until the chicken is tender and cooked through, about 30 minutes, garnish, and serve.

How to Store

Allow the soup to cool completely and store in an airtight container in the refrigerator for up to 3 days. To serve, simply reheat and serve with optional toppings.

chicken tortilla soup from

Here’s my detailed recipe for all three ways to make my Chicken Tortilla Soup. I hope you love it as much as we do!

Chicken Tortilla Soup Recipe - This easy Chicken Tortilla Soup makes a simple, yet scrumptious soup recipe. With slow cooker, Instant Pot and stovetop instructions included! //

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

Chicken Tortilla Soup makes a scrumptious soup with little effort. This easy chicken tortilla soup is simple, spicy and scrumptious.
5 from 14 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8
Course Main Course, Soup
Calories: 106kcal
Serving Size 1cup
Cuisine American, Mexican
Author: Robyn Stone | Add a Pinch


  • 4 boneless, skinless chicken breasts or thighs
  • 1 1/2 cups homemade enchilada sauce or 1 (10-ounce) can, store-bought
  • 1 (28-ounce) can crushed tomatoes
  • 1 medium onion diced
  • 4 cloves garlic chopped
  • 2 cups homemade chicken stock or store-bought
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon Sriracha optional
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 (12-ounce) bag frozen whole kernel corn optional
  • 1 (15-ounce) can black beans optional, rinsed and drained

Garnish (optional)

  • tortillas
  • fresh cilantro chopped
  • avocado
  • sour cream
  • Monterrey jack cheese shredded


Slow Cooker Instructions: (4 hours)

  • Place 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.
  • When slow cooker has finished cooking, shred chicken with two forks while still inside the slow cooker insert and serve with optional toppings.
  • Add 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.

Instant Pot Instructions: (15 minutes)

  • Add 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.
  • Add 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.

Stovetop Instructions: (30 minutes)

  • Cut 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.
  • Add 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.



Enchilada Sauce:
I now love to use my easy, less than 5 minute, gluten-free blender enchilada sauce recipe. You can also use my homemade enchilada sauce that is cooked on the stovetop if you prefer. Both are delicious!

Nutrition Information

Serving: 1cup | Calories: 106kcal | Carbohydrates: 2g | Protein: 18g | Fat: 2g | Cholesterol: 54mg | Sodium: 401mg | Potassium: 349mg | Vitamin A: 100IU | Vitamin C: 2.7mg | Calcium: 12mg | Iron: 0.6mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stovetop Instructions) - This easy Chicken Tortilla Soup makes a scrumptious soup with little effort. With slow cooker, Instant Pot and stovetop instructions included! //

From Add a Pinch recipe archives, originally published October 2012.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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95 Comments Leave a comment or review

  1. It would be very helpful if when you post something for the slow cooker, you could indicate which size you make it in. Slow cookers are designed to work best when at least 3/4 full, and I can’t always tell from the recipe which size I should be using. Please consider this and if you have a size on this recipe (which I would love to make as all of your recipes I’ve tried have been delicious) please add it. THX!

  2. This recipe looks delicious. Will certainly give it a try in my slow cooker. We’ve been wanting an Instant Pot and I imagine it’s a lot faster in it. 

  3. Delicious bowls!!! Actually I’m quite confused about the real benefits of using slow cooker method by the majority of kitchener that is this right that you use the slow cooker due to its convenience and simplity such as just throw everything in the crock pot and let it for hours? Or because of its healthy advantages? For me, I prefer cooking in instant pot and stove ways which is faster for busy people like me – Natalie

  4. Wow! I had a cup of Tortilla Soup from El Pollo Loco over the holidays and it was delicious. When I received the recipie from you I thought I have to make this. When I tell you this was so easy and turned out absolutely great! Me and my family scant stop eating it. It’s so perfect for the cold weather. I usually don’t like Advocado but I cut it up because wanted follow the recipe to the T! You are a Rock Starr!

  5. Robyn, you are the best! Just want you to know how much I appreciate your delicious recipes and tips! We have enjoyed so many of them, and I enjoy them all. Ok, real talk: do you ever get tired of being the one who always does it all? I’m exhausted!!!!

  6. I soooooo dislike my slow cooker, but this soup is a definite KEEPER! Delicious. Also used your homemade enchilada sauce. Easy and flavorful. Thank you!!!

  7. I made this recipe and it was wonderful ! Having leftovers tonight with homemade cornbread. Also, I have your cookbook, too, and I love it !!

  8. Thanks for sharing! I added the corn per the instructions then stirred in the rinsed beans after the pressure cooking was completed. Can’t wait to make many more batches as fall and winter settle in.

  9. This soup was AMAZING !!! We had it for lunch, and already looking forward to leftovers for dinner. I made it in my Instant Pot… super duper easy! Thank you!

  10. OMG! I LOVE tortilla soup. This is truly the BEST tortilla soup I’ve ever made, and I’ve made it from at least a dozen other recipes. I live in New Mexico, and tortilla soup is quite common to see on restaurant menus. This beats it at all the restaurants too. I used my Instant Pot. I had chicken thighs in the fridge, so I used those. And I only had a red onion. Again, I had to use it. I topped it with grated sharp cheddar Cheese and crumbled blue corn tortilla chips. To die for! Make this today. You won’t be disappointed! Thank you for this gem of a recipe ❤️.

  11. The tortilla soup was delicious! I have quite a bit extra. Is it ok to freeze the soup? Thank you for the recipe❤️

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