Easy Chicken Tortilla Soup Recipe (with crockpot and instant pot instructions)
Our Easy Chicken Tortilla Soup is a simple, delicious and easy chicken tortilla soup recipe that is perfect for meal prepping!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion diced
- ¼ - ½ cup Anaheim pepper diced
- 1 tablespoon garlic minced
- 3 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 15 ounces canned corn drained
- 15 ounces diced tomatoes
- 15 ounces crushed tomatoes
- 15 ounces canned black beans drained and rinsed
- zest of 1 lime
- juice of 1 lime
- 2-3 teaspoons kosher salt more to taste
- 2 teaspoons chili powder
- 1 teaspoon cumin
Topping Suggestions:
- tortilla chips
- fresh cilantro
- avocado cubed
- lime wedges
Instructions
- Sauté: Bring Dutch Oven to medium-high heat. Add 1 tablespoon extra virgin olive oil and swirl to coat. Add diced onion, ¼ - ½ cup Anaheim pepper and 1 tablespoon garlic; move around pan until garlic is fragrant and onions softens - about 1 minute.
- Simmer: Add 3 cups chicken broth and bring to a boil. Add 1 pound boneless, skinless chicken breasts and cover. Let simmer until chicken is fully cooked - about 15 minutes.
- Combine: Remove chicken from pot and place on a plate; use two forks to shred and return shredded chicken to pan along with 15 ounces canned corn, 15 ounces diced tomatoes, 15 ounces crushed tomatoes, 15 ounces canned black beans, zest of 1 lime, juice of 1 lime, 2-3 teaspoons kosher salt,2 teaspoons chili powder and 1 teaspoon cumin. Stir to combine. Let simmer 10-15 minutes.
- Adjust: Taste and add any additional salt, spice or lime juice - as desired.
- Serve: Enjoy with tortilla strips, fresh chopped cilantro, lots of avocado and lime wedges.
Video
Notes
- Anaheim Pepper: you can use jalapeño, if you want it spicier or you can use bell pepper if you want it really tame. I like Anaheim peppers because they bring a bit more flavor and heat, but nothing crazy - I also know they aren't always easy to find so use what works for you/what you can find!
- Is it Easy to Make Chicken Tortilla Soup in the Crock Pot? Follow Steps 1 and 2 (cook the onions, garlic and anaheim pepper in some oil) and then transfer to a slow cooker along with all the other ingredients (not the toppings and start with 1-2 teaspoons salt .. you can always add more). Cook on HIGH for 4 hours or LOW for 6-8 hours. Shred chicken and remove to slow cooker. Taste and add more lime or salt. Serve with toppings!
- Chicken Tortilla Soup in the Instant Pot: Use the Saute function for Steps 1 and 2. Then add the rest of the ingredients, but leave out the corn and start with 1 teaspoon kosher salt (you can always add more later) and cook on HIGH pressure for 10 minutes. Let naturally release 10 minutes. Remove chicken and shred and return to pot along with corn. Let sit 5 minutes for corn to warm through. Serve with toppings!
Nutrition
Calories: 142kcal | Carbohydrates: 17g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 25mg | Sodium: 916mg | Potassium: 503mg | Fiber: 4g | Sugar: 3g | Vitamin A: 236IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 2mg
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