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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93 Comments Leave a comment or review

  1. This looks amazing!! We are expecting a huge cold front tomorrow (30 degree drop in temp) and this would be perfect to be simmering away in the crock pot all day.

    I also love that you didn’t add beans…my husband HATES beans and it seems like all enchilada soups have them!!

  2. I just purchased a slow cooker and chicken tortilla soup is one of my favorites. This soup moved to the top of the list! By the way did you happen to notice for COOK TIME it reads “4 mins.” and TOTAL TIME “14 mins.”

    1. I’m so glad you love it, Barbara! I can’t thank you enough for letting me know about the cook time. I’ve updated to correct now! Thanks again! xo

  3. I made this soup over the weekend and it is so good and so easy to make! To our leftovers I added a can of black beans just to give it some extra color and fiber. Of course without the toppings, it’s a weight watchers friendly recipe! Thank you so much for sharing this recipe, this is one I will make again!

  4. Slow Cooker recipes are my favorite!! Without a doubt it is my favorite small appliance! This sounds like a recipe that’s going to meet my Ninja 3-in-one cooker!! You know I’m pinning it!!

  5. I used beef broth for less sodium and used tortillas already cooked broken instead of frying for a little less grease and to control calories. A fantastic recipe. And i addes beans on side for those who wanted to add them.

  6. You are so wonderful human being share with so much love give you recipes thank you for your kindness I love and I make some of your dishes delicious , thank so much

  7. Made this today. It was amazing! Used chicken breasts on the bone, which I had in hand. And waited until the last 30 minutes to add the dried or ground herbs which tend to break down during long cooking times causing many slow cooker recipes to turn out bland. Hubby was unusually complimentary. 🙂

  8. I’ve been looking for a chicken tortilla soup that I can make in my slow cooker. This sounds delicious! Can’t wait to make it! Thanks for sharing 🙂

  9. This recipe looks terrific (as a Texan living up north I don’t get this soup that often)
    One question – do you drain the canned corn or just add the whole can?
    Thanks again for the recipe!

  10. I made this soup for dinner tonight. It was a hit! My hubby is even taking some for his lunch tomorrow. A warm and yummy soup on a drizzly Georgia day.

  11. Just had to tell you that I pinned this reciped several years ago, and it is our favorite soup! I probably make this at least twice a month all winter long! I throw in a can of black beans, and thats it! The flavor is so perfect… we love it!

  12. Aces! I made this on a weekend but with the low setting it could easily be made on a weekday. Delicious, easy, and company-worthy. Frying the tortillas in oil really makes this. Oh, and our sour cream had gone bad and all we had was Greek yogurt–we used that and it was possibly more delicious. Will make again!

  13. Oh my gosh, I made this chicken tortilla soup at 8:00 this morning and had it for lunch (4 hrs in slow cooker). It was to die for! Invited several of my friends on the spur of the moment to taste it and they all loved it. The consensus was that next time (which may be tomorrow or the day after as it was so good) I should increase the cumin and chili. I served it with Robyn’s garnishes but also added an avocado thinly chopped. Sooooooooo good, makes you “slap your momma”!!!

    1. I’m so glad you all loved it, Marie and love the idea of adding the avocado! I’ll have to do that next time. It is actually on my menu for this week! 🙂

  14. This sounds sooo good. One question, what brand of enchilada sauce do you use?
    Really want to make this soup, but want the right enchilada sauce. Thanks so much.

  15. This instant pot sounds too good to be true lol. I enjoy reading the recipes and soon in sha allah I will get around to makING one or two.

  16. I cannot wait to make this soup!! I love chicken tortilla soup, but have only started eating healthier recently, and I look forward to making this!!


  17. Can hardly wait to make the soup. It is one of my favorites when I go to a Mexican food restaurant Now I will have my own. My slow cooker is almost worn out so I would love the one you are giving away. We made chili in ours yesterday and it took forever. Your addapinch is my favorite website. I make many of your posts. Keep up the good work.

  18. I’m a new reader and love your recipes! Can you do a simple bone broth recipe and I’m looking forward to trying the weeknight black bean chili recipe. Thank you

    1. Thanks so much, Elizabeth! I love making bone broth and I will share a delicious recipe with you soon! I hope you enjoy the chili – it’s one of our favorites! So glad to have you as a reader! xo

  19. I remember many years ago having the old fashioned pressure cooker and it made the best pot roast for my family. My pressure cooker went to cooker Hearn years ago and haven’t had one since then. I would love to make my family my famous pot roast again. I would love it if you considered my entry Robyn ! Happy Cooking, Michele 🙂

  20. I am looking forward to trying this soup! I make a great Taco soup but I only get that soup at restaurants.

    I live in the South as well and smiled when I read your posts about everyone rushing to gro store! It’s sooo true!

    Since I’m iced in today due to this storm, I’m making sausage casserole , but plan to do a pot roast tomorrow in the crock pot using a chuck roast.
    I’d love to be able to do it in your instant pot, esp if I don’t have to brown it in a separate pan first like I do when I use the crock pot. So, I’d love to see your recipe for pot roast in the instant pot and would love to win it!’

  21. Every recipe I’ve tried from you has been delicious. I’d love to cook barbecued beef brisket. Please share a recipe for that dish if possible, or a good comfort food like pot roast or chili.

  22. I’ve never owned or used a pressure cooker, though my mother did . I have wanted to try one, but so far never have. I would love to win this. As to a recipe, I’d love to see your favorite recipe and recommendation for use in a pressure cooker !! Thank you -Cindy

  23. I am so impressed that you gave three ways to make the same recipe! It is a chilly day down in Tampa, Fl. and a great day for Chicken Tortilla Soup.

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