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!
 
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!
YES you read that correctly, this was the first recipe I ever made for the blog almost 9 years ago!  This chicken tortilla soup recipe is a FAVORITE with my whole family and we have made it for years.  The flavors are incredible, it really is so easy to throw together and the best part is, this soup is a light and heathy dish so you don’t have to feel guilty about indulging because this recipe makes a TON!

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
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!

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

4.88 from 16 votes

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: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8

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
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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

Serving: 11/2 cups | Calories: 285kcal | Carbohydrates: 26.7g | Protein: 32.4g | Fat: 5.1g | Saturated Fat: 1g | Sodium: 1388.8mg | Fiber: 5.3g | Sugar: 5.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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67 Comments

  1. Eva says:

    What if I don’t have enchilada sauce – is this still okay to make if I don’t have that?

    1. Kelly says:

      Absolutely! It’s not necessary for this recipe, just adds a little something extra, but still tastes delicious without it! 🙂

  2. Cassy says:

    Just made this and it was soooooooo sooooo good
    I added green squash cuz I needed to use it up before
    It went bad and I didn’t have regular diced tomatoes but
    Fire roasted instead but no matter because it came
    Out so delicious 😋

    1. Kelly says:

      Yay!! So glad you enjoyed this! 🙂

      1. Leanne says:

        5 stars
        So easy and so delicious! I followed recipe exactly and did instant pot. My husband loved it as well.

        1. Kelly says:

          So glad you both enjoyed this! 🙂

  3. Pam says:

    I would say as well that I found your website and your recipes just before starting an intermittent eating system and we have both lost weight! Your recipes provide us with an easy way to calculate the right number of calories on our fasting days so thank you!

    1. Kelly says:

      Hi Pam! I’m SO glad to hear it! Hope you continue to find recipes you enjoy 🙂

  4. Pam says:

    I made this but grabbed the wrong spice!! It was not cumin, but curry! Lol…but it was still delicious. Going to make it again with cumin and have to say did not care for the curry but even with that it was great!

  5. Maxine says:

    Just made this on the stove top as I already had shredded chicken from a previous meal. Easy and delicious — hubby loved it too!

  6. Alyssa Horn says:

    This is one of the best soups I have ever made!!! It is SO flavorful.

  7. Erlyne says:

    So excited to try the IP version of this soup! If the chicken is frozen, does that impact the cooking time? Thanks!

    1. Kelly says:

      Yes I would just add an additional 10 minutes to your cooking time!