Chicken Tortilla Soup: slow cooker or pressure cooker recipe (2024)

• 3-4 boneless skinless chicken breasts
• 1 15 oz can crushed tomatoes
• 1 10 oz can black beans low sodium (optional)
• 1 10 oz can red enchilada sauce
• 1 14 oz can green chiles
• 1 small onion chopped
• 3 garlic cloves minced
• 1 12 oz bag of frozen sweet corn
• 32 oz chicken broth low sodium (optional)
• 2 tsp cumin
• 2 tsp chilli powder
• 1/2 lime

For tortilla strips:

• 4 corn tortillas
• 1/2 lime zest and juice
• 2 Tbsp chopped cilantro
• Salt optional
• Garnishes lime, avocado, cheese, sour cream, pico de gallo, cilantro

Directions for the soup:

• Spray the bottom of the slow cooker, place the chicken breasts in the bottom.

• Add all of the ingredients to the slow cooker and stir it until the spices are more evenly distributed.

• Set your slow cooker to cook on low for 6-8 hours or high for 3-4 hours.

• About 30 minutes before serving, remove the chicken from the slow cooker and shred with two forks. Return chicken to the slow cooker. Turn the slow cooker to warm and allow the meat to rest in the soup for 30 minutes. Squeeze half of the lime into the soup and stir before serving.

• Serve with tortilla strips piled on top with your choice of additional garnishes.

For Crockpot Express (pressure cooking)

• Add the chicken and all ingredients to the pot. Stir to evenly distribute the seasonings. Close and lock the lid, turning the steam release valve to closed. Press Soup and set to 30 minutes (high pressure.)

  See Also

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• When the cooking cycle is over allow a natural pressure release for at least 15 minutes. Carefully open the steam release valve in short burst to allow any remaining steam to release without sputtering and making a mess.

• Open the lid and remove the chicken breast. Shred chicken and then return to the pot. Leave on Keep Warm for 10 minutes. Squeeze half of the lime into the soup and stir before serving with tortilla strips and garnishes.

Directions for the Cilantro Lime Tortilla Strips:

• Preheat the oven to 375 degrees.

• Use a pizza cutter to slice the corn tortillas into little strips.

• Spray baking sheet with cooking spray and spread the tortilla strips out evenly.

• Spray with cooking spray again. Squeeze the juice from half a lime over the strips and sprinkle the lime zest and cilantro over the strips. If desired, add a sprinkle of salt.

• Bake for 5-10 minutes or just until golden brown.

• This is a slow cooker meal but you can easily make this on the stove top as well. To make on the stove follow the same directions, but simmer the soup for about 30 minutes or until the onion is cooked through and the chicken evenly shreds with a fork.
• This recipe is very forgiving to many changes. Feel free to change the type of beans, or adjust the spices to your liking.
• To make this soup extra spicy, add ¼ teaspoon of cayenne pepper.