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Instant Pot (or not) Chicken Tortilla Soup
with tortilla strips / avocado / sour cream

Active: 40 Total: 40

We took our popular Chicken Tortilla Soup recipe and updated it to include Instant Pot, slow cooker, and stovetop instructions. Select your preferred cooking method.
Smarts: This soup uses tomato juice and stock as the base. Both of these ingredients can vary widely in the amount of sodium they include, so be sure to buy low-sodium versions if you prefer a less salty soup. You can always add in more salt after you taste it. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Chicken Tortilla Soup:
  • Tortillas, flour and taco-sized - 3 , sub corn tortillas
  • Bell peppers, any color - 2 , diced
  • Chicken thighs, boneless and skinless - 1 lb
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Corn, frozen - 1 cup
  • Avocados - 1 , chopped
  • Cilantro leaves - 2 Tbsp , chopped
  • Oil, cooking - 1 Tbsp (use only if cooking on stovetop)
  • Stock, any type - 2 cups
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Chili powder - 2 tsp
  • Cumin - 2 tsp
  • Tomato juice - 3 cups (look for this in the juice aisle)
  • Sour cream - for serving (sub plain yogurt)

Nutrition Facts

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Choose Cooking Method

Prep

  1. Tortillas / Bell peppers - Slice tortillas into ½” (1.25 cm) x 3” (4.75 cm) strips. Dice bell peppers. Store separately. (Can be done up to 5 days ahead)

  2. Bake tortilla strips - Heat oven to 400F / 204C degrees. Brush a sheet pan with some cooking oil. Scatter tortilla strips over the top and bake, shaking the pan halfway through, until golden brown and crisp, 8 to 10 minutes. (Watch closely at the end to be sure they don’t burn.) (Can be done up to 3 days ahead)

  3. Chicken - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  4. Slow cook soup - In the bowl of a slow cooker combine stock, diced tomatoes (including liquid), bell peppers, chili powder, cumin, and some salt. Pour tomato juice over top. Add chicken. Cook on low for 6 to 7 hours or high for 3 to 4 hours.

  5. Beans - Drain and rise.

  6. Corn - Defrost.

  7. Avocados / Cilantro - Prep as directed.

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Make

  1. When the soup is done cooking, remove the chicken from the bowl and shred or chop it.

  2. Stir chicken back into the soup with corn and beans. Cover the slow cooker with the lid and let everything sit together for 5 minutes so that the flavors come together.

  3. Divide half the tortilla strips between serving bowls. Ladle soup over top and give the soup a stir to mix it in.

  4. Serve soup topped with avocado, cilantro leaves, sour cream, and remaining tortilla strips. Enjoy!

Prep

  1. Tortillas / Bell peppers - Slice tortillas into ½” (1.25 cm) x 3” (4.75 cm) strips. Dice bell peppers. Store separately. (Can be done up to 5 days ahead)

  2. Bake tortilla strips - Heat oven to 400F / 204C degrees. Brush a sheet pan with some cooking oil. Scatter tortilla strips over the top and bake, shaking the pan halfway through, until golden brown and crisp, 8 to 10 minutes. (Watch closely at the end to be sure they don’t burn.) (Can be done up to 3 days ahead)

  3. Chicken - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  4. Beans - Drain and rise.

  5. Corn - Defrost.

  6. Avocados / Cilantro - Prep as directed.

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Make

  1. Heat a large saucepan or Dutch oven (use one with a tight fitting lid) with cooking oil over medium heat. Add chicken and sear on both sides just until golden brown (it doesn’t need to be cooked through). Add bell peppers, stock, diced tomatoes (including liquid), chili powder, cumin, some salt, and tomato juice. Bring to a simmer.

  2. When the soup is simmering, cover with a lid and simmer until the chicken is cooked through, 10 to 15 minutes.

  3. When the chicken is cooked through, remove it from the pan and shred or chop it.

  4. Return chicken to the pan with the corn and beans. Simmer everything together for 2 to 3 more minutes to let the flavors come together.

  5. Divide half the tortilla strips between serving bowls. Ladle soup over top and give the soup a stir to mix it in.

  6. Serve soup topped with avocado, cilantro leaves, sour cream, and remaining tortilla strips. Enjoy!

Prep

  1. Tortillas / Bell peppers - Slice tortillas into ½” (1.25 cm) x 3” (4.75 cm) strips. Dice bell peppers. Store separately. (Can be done up to 5 days ahead)

  2. Bake tortilla strips - Heat oven to 400F / 204C degrees. Brush a sheet pan with some cooking oil. Scatter tortilla strips over the top and bake, shaking the pan halfway through, until golden brown and crisp, 8 to 10 minutes. (Watch closely at the end to be sure they don’t burn.) (Can be done up to 3 days ahead)

  3. Chicken - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  4. Beans - Drain and rise.

  5. Corn - Defrost.

  6. Avocados / Cilantro - Prep as directed.

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Make

  1. In the bowl of an Instant Pot, combine stock, diced tomatoes (including liquid), bell peppers, chili powder, cumin, and some salt. Stir well. Add chicken. Pour tomato juice over top but do not stir.

  2. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 10 minutes. When the Instant Pot is done (and beeps after 10 minutes), manually release any remaining pressure. (Tip: Cover the pressure valve with a dish towel before releasing pressure as some liquids may spray.)

  3. When all of the pressure has been released, remove the chicken from the pot and shred or chop it.

  4. Stir the chicken back into the soup with corn and beans.

  5. Divide half the tortilla strips between serving bowls. Ladle soup over top and give the soup a stir to mix it in.

  6. Serve soup topped with avocado, cilantro leaves, sour cream, and remaining tortilla strips. Enjoy!

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
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Just a moment...
Just a moment...

Increase your nutrition smarts


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