You can actually make this on your stove top or in an Instant Pot (THIS ONE is my favorite!) if you’re running short on time OR feel free to let this simmer all day in your slow cooker! When making this on the stove top, I love to use rotisserie chicken because it just keeps things really simple, especially during those busy weeknights when you’re trying to cook something in a pinch. Plus I LOVE the flavor of rotisserie chicken, especially in soups! If you’re making this in your slow cooker, you can simply throw in your chicken breasts along with the rest of the ingredients, let them cook all day, then just shred the chicken before serving. Either way you choose to make this recipe, it’s guaranteed a winner!
Ingredients You’ll Need
- Chicken – I like to use shredded rotisserie chicken because it’s quick and easy with so much flavor, but if you’re making this in your crock pot or instant pot you can use uncooked chicken breasts or chicken thighs. Leftover chicken (or turkey) works great too!
- Onion + garlic – chopped onion and garlic cloves really punch up the flavor in this soup
- Chicken broth – I used a low sodium chicken broth, but you could also use vegetable broth or any stocks you have in your pantry
- Tomatoes – I used a large 28 ounce can of crushed tomatoes, but diced tomatoes or even canned tomato sauce would work
- Green chiles – adds a kick of spice (I used a 4.5 oz can of green chiles)
- Enchilada sauce – this really enhances the flavor of this soup, I don’t recommend skipping this ingredient
- Black beans – adds some extra protein and texture to the soup
- Corn – feel free to use fresh or frozen corn
- Lime juice – tastes amazing with these Mexican flavors
- Spices – a delicious combination of chili powder, cumin, kosher salt, black pepper and a bay leaf (you could even add a little cayenne pepper for additional spice)
Optional Toppings
- Avocado slices
- Fresh cilantro leaves, parsley or green onions
- Tortilla strips or crushed tortilla chips
- Shredded cheese such as Monterey jack cheese, cheddar cheese or even shredded Mexican cheese
- Dollop of sour cream
- Sliced jalapeno peppers
- Extra lime wedges to squeeze over top
How to Make Chicken Tortilla Soup
Because I know all of you use a variety of different methods when making soups, I’m sharing how to make this chicken tortilla soup in the crock pot, your Instant Pot and on the stovetop!
Crock Pot
In a 6-quart slow cooker, add chicken and the rest of the ingredients (except lime juice), cover and place on high for 3 to 4 hours or low 6 to 8 hours. Remove chicken with a slotted spoon or tongs and shred with two forks. Add the shredded chicken back into the slow cooker along with the lime juice. Taste and season with additional salt and pepper, if needed.
Instant Pot
Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Once oil is simmering, sauté the onion for 3 to 4 minutes then add garlic, sautéing an additional minute. Then add the rest of the ingredients (except lime juice) and set the Instant Pot to the soup setting and set timer for 7 minutes. Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position. Remove chicken and shred using two forks, then return chicken to the pot and stir in lime juice. Taste and season with additional salt and pepper, if needed.
Stovetop
In a large dutch oven or pot on medium high heat, drizzle oil and sauté onion for 3 to 4 minutes then add garlic, sautéing an additional minute. Add the rest of the ingredients (except for lime juice) and bring to a boil, then cover and simmer for about 30. If using chicken breasts and not rotisserie chicken, remove the chicken with a slotted spoon or tongs and shred with two forks. Add the shredded chicken back into the pot along with some lime juice and give it a good stir. Taste and season with additional salt and pepper, if needed.
Prepping and Storing
To Store: This chicken tortilla soup will last in your fridge in a sealed, airtight container for up to 5 days. You can easily reheat this soup in the microwave or stovetop for a quick, delicious meal. I love making this soup for my weekly meal prep!
To Freeze: If planning to freeze this soup, first let the soup cool completely and then store it in a sealed container in the freezer for up to 3 months. When ready to enjoy, let the soup thaw completely in the fridge. Warm it up in a pot on the stove or re-heat individual servings in the microwave.
More Healthy Soup Recipes
- Chicken and Wild Rice Soup – the perfect cozy soup packed with flavor and loaded with chicken, veggies and tender wild rice
- Creamy Broccoli Cheddar Soup – a delicious low carb soup packed with veggies and made in under 30 minutes
- Detox Immune-Boosting Chicken Soup – the perfect remedy for cold and flu season filled with antioxidants that boost immunity and tastes delicious
- Sausage and Spinach Tortellini Soup – creamy, cozy and made with cheesy tortellini, sausage and fresh veggies
- One Pot Spicy Sausage & Kale Soup – this soup is hearty, delicious and literally takes just 5 minutes to throw together in a pot or slow cooker
RECIPE
Chicken Tortilla Soup
Healthy Chicken Tortilla Soup for the perfect weeknight meal that can easily be made in your instant pot, slow cooker or even right on the stove!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
Ingredients
- 1 Tbsp olive oil (if using Instant Pot or stove top)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups low sodium chicken broth
- 1 (10 oz) can enchilada sauce (I used hot to give it a kick)
- 1 (4.5 oz) can chopped green chiles
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 bay leaf
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup fresh or frozen corn
- 1 1/2 lb. boneless skinless chicken breasts (if using Instant Pot or slow cooker) or 3 cups shredded rotisserie chicken (if using stove top)
- Juice of 1 lime
- Toppings (optional): Cilantro, avocado, shredded cheese
Instructions
- To make in your instant pot: Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Once oil is simmering, sauté the onion for 3 to 4 minutes then add garlic, sautéing an additional minute. Then add the rest of the ingredients (except lime juice) and set the Instant Pot to the soup setting and set timer for 7 minutes. Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position. Remove chicken and shred using two forks, then return chicken to the pot and stir in lime juice.
- To make in your slow cooker: In a 6-quart slow cooker, add chicken and the rest of the ingredients (except lime juice), cover and place on high for 3 to 4 hours or low 6 to 8 hours. Remove chicken and shred with two forks then add back into the slow cooker along with the lime juice.
- To make on your stove top: In a large dutch oven or pot on medium high heat, drizzle oil and sauté onion for 3 to 4 minutes then add garlic, sautéing an additional minute. Add the rest of the ingredients (except for lime juice) and bring to a boil, then cover and simmer for about 30. Add lime juice and any additional toppings you prefer. Enjoy!
Nutrition Facts:
- Serving Size: 1 1/2 cups
- Calories: 285
- Sugar: 5.6 g
- Sodium: 1388.8 mg
- Fat: 5.1 g
- Saturated Fat: 1 g
- Carbohydrates: 26.7 g
- Fiber: 5.3 g
- Protein: 32.4 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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