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

Bowl of chicken tortilla soup garnished with tortilla strips, avocados, sour cream, and shredded cheese, served in a white bowl.

5 from 19 votes

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

This Chicken Tortilla Soup Recipe is a hearty, flavorful favorite filled with chicken, beans, corn, and homemade enchilada sauce. Easy to make in the slow cooker, Instant Pot, or on the stovetop, this dish is perfect for busy weeknight dinners or casual gatherings.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Soup

Cuisine: American, Mexican

Servings:

Author: Robyn Stone

Equipment

Ingredients

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

Garnish (optional)

tortillas
cilantro chopped
avocado
sour cream
monterey jack cheese shredded
lime slices

Instructions

Slow Cooker (Crock Pot) 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

Enchilada Sauce
I 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 Instructions

Store: Cool soup. Store in airtight containers in the refrigerator for up to 3 days (without toppings).
Freeze: Cool completely, place into freezer-safe containers (without toppings), and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm over medium heat on the stovetop or in the microwave. Wait to add fresh toppings after reheating.
Make-Ahead Tip: Prepare the soup up to 2 days in advance and store it in the fridge. The flavors taste even better together over time. Reheat, garnish with toppings, and serve.

Nutrition