Instant Pot or Crockpot Mexican Tortilla Soup

By jiafei

8 Person

35 Minutes

217 Calories

This is just the easy soup you’re going to be craving all fall/winter long! It’s so crazy simple to assemble. One of those “dump it and forget about it” kind of meals. If you’re making it in the crockpot you can set everything in and come back that evening to a delicious soup. And in the instant pot, it’s dumping all the ingredients in and coming back in about 25 minutes to a perfect, delicious chicken tortilla soup.

Ingredients

Topping

Fresh cilantro
Ripe avocados
Freshly grated sharp cheddar cheese
Freshly squeezed lime juice
Tortilla strips

Freshly cracked pepper
Seasoned salt
1 tbsp. Chopped cilantro
1 Bay leaf
3/4 tsp. Paprika
2 tsp. Chili powder
1 tsp. Ground cumin
32 oz. Chicken stock
15 oz. Fire-roasted corn, undrained
15 oz. Black beans, drained and rinsed
4 oz. Fire-roasted diced green chiles
1 Yellow onion, diced
1 1/2 tsp. Minced garlic
10 oz. Red enchilada sauce
15 oz. Whole peeled tomatoes
1 pound Boneless skinless chicken breasts

Method

01

Using the saute function, add 1 tablespoon olive oil and saute the minced garlic and diced onion for 3-4 minutes until the onion starts to soften.
02

Remove the fat from the chicken breasts and add to the instant pot along with all of the other ingredients. Give everything a good stir.
03

Secure the lid and cook on high pressure (manually select) for 7 minutes. Let the pressure naturally release for 10-15 minutes before using a quick release for the remaining pressure. Remove the chicken and shred and then return to the pot. Taste and adjust any seasonings (salt + pepper) and add fresh lime right here if desired. Remove the bay leaf.
04

Serve bowls of soup with your favorite toppings: freshly grated cheese, a large spoonful of sour cream, additional cilantro, fresh lime, and lots of tortilla strips!

Related Tags

Chicken Recipes

Chicken Breast Recipes

Crockpot Chicken Recipes

Instant Pot or Crockpot Mexican Tortilla Soup

4.9

( By jiafei )

01 Information

Grade easy
Serving 8 servings
Calorie 217 Kcal
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

Topping

Fresh cilantro

Ripe avocados

Freshly grated sharp cheddar cheese

Freshly squeezed lime juice

Tortilla strips

Freshly cracked pepper

Seasoned salt

1 tbsp. Chopped cilantro

1 Bay leaf

3/4 tsp. Paprika

2 tsp. Chili powder

1 tsp. Ground cumin

32 oz. Chicken stock

15 oz. Fire-roasted corn, undrained

15 oz. Black beans, drained and rinsed

4 oz. Fire-roasted diced green chiles

1 Yellow onion, diced

1 1/2 tsp. Minced garlic

10 oz. Red enchilada sauce

15 oz. Whole peeled tomatoes

1 pound Boneless skinless chicken breasts

03 Method

Step 1

Using the saute function, add 1 tablespoon olive oil and saute the minced garlic and diced onion for 3-4 minutes until the onion starts to soften.

Step 2

Remove the fat from the chicken breasts and add to the instant pot along with all of the other ingredients. Give everything a good stir.

Step 3

Secure the lid and cook on high pressure (manually select) for 7 minutes. Let the pressure naturally release for 10-15 minutes before using a quick release for the remaining pressure. Remove the chicken and shred and then return to the pot. Taste and adjust any seasonings (salt + pepper) and add fresh lime right here if desired. Remove the bay leaf.

Step 4

Serve bowls of soup with your favorite toppings: freshly grated cheese, a large spoonful of sour cream, additional cilantro, fresh lime, and lots of tortilla strips!

04 Author