Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top)
 
Prep time
Cook time
Total time
 
Chicken Tortilla Soup makes a scrumptious soup with little effort. This easy chicken tortilla soup is simple, spicy and scrumptious.
Author:
Serves: 6-8
Ingredients
  • 6-8 boneless, skinless chicken breasts or thighs
  • 1½ 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
  • ½ teaspoon Sriracha (optional)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 (12-ounce) bag frozen whole kernel corn (optional)
Garnish (optional)
  • tortillas
  • fresh cilantro, chopped
  • avocado
  • sour cream
  • Monterrey jack cheese, shredded
Instructions
Slow Cooker Instructions: (4 hours)
  1. 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.
  2. When slow cooker has finished cooking, shred chicken with two forks while still inside the slow cooker insert and serve with optional toppings.
  3. 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)
  1. Add chicken, enchilada sauce, tomatoes, onion, garlic, chicken stock, spices, 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.
  2. 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)
  1. Cut the chicken into ¾-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.
  2. 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.
Recipe by Add a Pinch at https://addapinch.com/chicken-tortilla-soup-recipe-slow-cooker/