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This easy Chicken Tortilla Soup makes the best soup recipe. With the slow cooker, Instant Pot, and stovetop instructions included, it is perfect for a weeknight meal!
Looking for more delicious and somewhat spicy dinner ideas? You’ll love my Chicken Enchiladas, Steak Fajitas, and Cilantro Lime Rice!
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.
Why You’ll Love This Recipe
Can make by three methods – Pick the method you wish for the time you have to cook and know the soup will be delicious whichever method you use!
Easy to make – So simple to make with simple and delicious ingredients. The blender enchilada sauce is ready in about 5 minutes, and the soup is a snap to make!
Loaded with flavor – From the juicy chicken to the spicy enchilada sauce to the crispy tortilla strips and cool and creamy sour cream or avocado, this is a tasty favorite!
Easy Chicken Tortilla Soup Recipe
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 too (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!
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 beans and corn a try!
How to Make the Best Chicken Tortilla Soup
I’ve given you three ways to make this amazing soup recipe! It’s simple to make each of the three ways and delicious each way 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 it 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.
To make this Chicken Tortilla Soup recipe, you’ll need these ingredients:
Ingredients
- chicken – breasts or thighs – boneless, skinless
- blender enchilada sauce – or homemade enchilada sauce – or can use store-bought
- crushed tomatoes
- onion – diced
- garlic – chopped
- chicken stock or broth or store-bought
- cumin
- chili powder
- kosher salt
- black pepper – freshly ground
- Sriracha – optional
- whole kernel corn, frozen – optional – I’ve updated my recipe to include the corn and beans to make it even heartier! You’ll love this addition too, but it is completely optional.
- black beans – optional – rinsed and drained
Garnishes – Optional
- tortillas
- fresh cilantro – chopped
- avocado
- sour cream
- Monterrey jack cheese – shredded
Step-by-Step Instructions for Three Cooking Methods
This is one of the easiest slow cooker chicken recipes, fast to make in the Instant Pot and simple to make on your stovetop! Here is how to make with each of those cooking 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 it 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 use a 6 qt Dutch oven for cooking. 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.
Serve Cooked Soup – 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 to garnish, as desired.
Storage and Freezer Instructions
To store. Allow the soup to cool completely and store it in an airtight container in the refrigerator for up to 3 days.
To freeze. Place completely cooled soup without the garnishes in airtight, freezer-safe containers. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight when ready to serve.
To serve. Simply reheat on the stovetop or in the microwave. Add optional garnishes and serve.
More Favorite Soup Recipes
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 (Slow Cooker, Instant Pot, and Stove Top)
Equipment
Ingredients
- 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 chicken stock or broth 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
Instructions
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.
Video
Notes
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! Storage and Freezer Instructions To store. Allow the soup to cool completely and store it in an airtight container in the refrigerator for up to 3 days. To freeze. Place completely cooled soup without the garnishes in airtight, freezer-safe containers. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight when ready to serve. To serve. Simply reheat on the stovetop or in the microwave. Add optional garnishes and serve.
Nutritional Information
Enjoy!
Robyn xo
From Add a Pinch recipe archives, originally published October 2012.
Forgot the stars in my last post. This deserves 10!
Do we add the black beans to the IP along with the corn?
Karen, you would add the black beans with the corn to the Instant Pot. Hope you enjoy!
The tortilla soup was delicious! I have quite a bit extra. Is it ok to freeze the soup? Thank you for the recipe❤️
Eileen, you can freeze the soup. So glad you liked it.
Last night I made your recipe for chocolate buttercream icing and chocolate cake for my son’s birthday- it was a huge hit (and I am not the best baker, but I followed your recipes to the letter)! And tonight I made this recipe for chicken tortilla soup, again followed the recipe exactly (usually I’m know to improvise a little). The soup turned out perfectly- my family swooned! And it was the exact flavor I’ve been searching for! Thank you! I’ve subscribed so I can learn more of your great recipes!
Thanks, Lou. I hope your son had a happy birthday! Maybe you can find many more recipes here you like.