Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Yield: 8 servings
Make this healthy Chicken Tortilla Soup either in an Instant Pot, Slow cooker, or Stovetop for a wonderful and easy weeknight meal that’s perfect for your entire family! This recipe is another great addition to your weekly menu rotation – delicious, very comforting, and excellent all year round.
INGREDIENTS
1 tablespoon olive oil (if using Instant Pot or stovetop)
1 medium onion, chopped
3 cloves garlic, minced
1 (28 ounces) can of crushed tomatoes
4 c. low sodium chicken broth
1 (10 ounces) can enchilada sauce (I used hot to give this some kick)
1 (4.5 ounces) can chop green chiles
1 tablespoon cumin
1 tablespoon chilli powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (15 ounces) can of black beans, drained and rinsed
1 c. fresh or frozen corn
1 1/2 pounds boneless skinless chicken breasts (Instant Pot or slow cooker) or 3 c. shredded rotisserie chicken (stovetop)
Juice of 1 lime
Toppings (optional): Cilantro, avocado, shredded cheese
How to make Chicken Tortilla Soup
Instant Pot:
In the bowl of your Instant Pot, drizzle the olive oil. Set the IP to “Saute”. Add the onion once the oil is hot and saute for about 3 to 4 minutes. Add in the garlic and saute for a minute more. Place the remaining ingredients in the pot except for the lime juice, then turn the setting to “Soup” and the timer to 7 minutes. Leave the IP be for at least 12 minutes once done cooking before releasing the steam. Take the chicken out of the pot and shred with two forks. Add back the shredded chicken to the pot and stir in the lime juice.
Slow Cooker:
Add the chicken and the remaining ingredients in a 6-quart slow cooker except for the lime juice. Cover with the lid, set on high, and cook for 3 to 4 hours or 6 to 8 hours on low. Take the chicken out and shred using two forks. Add the shredded chicken back to the slow cooker and stir in the lime juice.
Stovetop:
Heat oil in a large dutch oven or pot over medium-high heat. Add the onion to the hot oil and saute for about 3 to 4 minutes. Add in the garlic and saute for a minute more. Then, add in the remaining ingredients except for the lime juice and bring to a boil. Cover the pot and simmer for about 30 minutes. Now, add in the lime juice and your preferred toppings.
NUTRITION INFORMATION:
SERVING SIZE: 1 1/2 CUPS, CALORIES: 285 | SUGAR: 5.6G | SODIUM: 1388.8MG | FAT: 5.1G | SATURATED FAT: 1G | CARBOHYDRATES: 26.7G | FIBER: 5.3G | PROTEIN: 32.4G
Ingredients
- 1 tablespoon olive oil (if using Instant Pot or stovetop)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounces) can of crushed tomatoes
- 4 c. low sodium chicken broth
- 1 (10 ounces) can enchilada sauce (I used hot to give this some kick)
- 1 (4.5 ounces) can chop green chiles
- 1 tablespoon cumin
- 1 tablespoon chilli powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (15 ounces) can of black beans, drained and rinsed
- 1 c. fresh or frozen corn
- 1 1/2 pounds boneless skinless chicken breasts (Instant Pot or slow cooker) or 3 c. shredded rotisserie chicken (stovetop)
- Juice of 1 lime
- Toppings (optional): Cilantro, avocado, shredded cheese
Instructions
Instant Pot:
In the bowl of your Instant Pot, drizzle the olive oil. Set the IP to “Saute”. Add the onion once the oil is hot and saute for about 3 to 4 minutes. Add in the garlic and saute for a minute more. Place the remaining ingredients in the pot except for the lime juice, then turn the setting to “Soup” and the timer to 7 minutes. Leave the IP be for at least 12 minutes once done cooking before releasing the steam. Take the chicken out of the pot and shred with two forks. Add back the shredded chicken to the pot and stir in the lime juice.
Slow Cooker:
Add the chicken and the remaining ingredients in a 6-quart slow cooker except for the lime juice. Cover with the lid, set on high, and cook for 3 to 4 hours or 6 to 8 hours on low. Take the chicken out and shred using two forks. Add the shredded chicken back to the slow cooker and stir in the lime juice.
Stovetop:
Heat oil in a large dutch oven or pot over medium-high heat. Add the onion to the hot oil and saute for about 3 to 4 minutes. Add in the garlic and saute for a minute more. Then, add in the remaining ingredients except for the lime juice and bring to a boil. Cover the pot and simmer for about 30 minutes. Now, add in the lime juice and your preferred toppings.
