Make this Chicken Tortilla Soup in Your Instant Pot, Crockpot or Stockpot!

{NEW} Instant Pot / Crockpot / Stockpot Chicken Tortilla Soup

A timeless recipe that converts to YOUR favorite cooking methods seamlessly!

Last week we had a “Snow Day” where schools were all canceled in SLC! The first time in many years! It was a snowstorm for the memory books!

Our kids and Goldendoodle spent time outside playing and cleaning-up the fresh powder while I let a big double batch of this tortilla soup cook all day in my largest slow cooker. This recipe (as with most soup recipes) is very versatile! You can leave things out if you want, and always add “extras” and more of your favorite chosen ingredients!

Soup tastes better the next few days after sitting in the fridge, so double or triple for future meals.

This freezes well, too! Stored in freezer safe containers it will last in your freezer for 2 months.

We’ve also hosted family parties where Tortilla Soup becomes a big “serve yourself bar” with ALLL of the most delicious toppings chopped-up for our guests to enjoy! Fun and easy entertaining!Makes about 5-6 servings
Soup Ingredients:

• 1 Tbsp avocado oil, or avocado oil
• 1 medium white onion, chopped
• 2 celery stalks, sliced
• 2 medium carrots, peeled and diced
• 3 cloves fresh garlic, minced
• 1.5 lbs. boneless skinless chicken breasts
• 1 (15-oz.) can black beans, rinsed
• 1 (15-oz.) can fire-roasted tomatoes with juice
• 4 ounce can green chilies (mild)
• 3 cups low-sodium or homemade chicken broth
• 2 bell peppers, chopped
• 2 tsps cumin
• 2 tsps chili powder
• 2 tsps smoked paprika
• 1 tsp dried oregano
• 2 fresh limes, juiced (juice of 2 large fresh limes)
• sea salt and fresh ground black pepper to taste about 1/2 teaspoon each
• 1 cup frozen organic corn

Topping ideas:

• a small bunch of fresh cilantro, chopped
• shredded Mexican cheese blend, diced avocado, fresh lime cut into wedges, to garnish chopped green onions

Homemade Tortilla Strips:

• 1 Tbsp avocado oil, or olive oil
• 3 small organic corn or sprouted tortillas, cut into strips (I used a pizza slicer!)
• sea salt to taste

Slow Cooker Instructions:

1. Saute onions in the oil for 3 minutes while you prep the garlic, carrots, and celery.
2. Add them to the pot, and saute another 3 minutes.
3. In a large slow cooker add all the soup ingredients.
4. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. (I prefer LOW setting)
5. Once cooked, take the chicken out and shred chicken with a fork, then return it to the soup.

Instant Pot Instructions:

1. Set the Instant pot to the saute function.
2. Saute onions in the oil for 3 minutes while you prep the garlic, carrots, and celery. Add them to the pot, and saute another 3 minutes.
3. Add the remaining soup ingredients besides the corn.
4. Give everything a good stir, and set your Instant pot to pressure cook on high. Pressure cook for 15 minutes.
5. Manually let the pressure out, covering steam with a kitchen towel. (Or allow pressure release naturally.)
6. Shred chicken with two forks and return it to your pot. Add corn, and return to saute setting for a few minutes just to heat through.

Stockpot Instructions:

1. Saute onions in the oil for 3 minutes while you prep the garlic, carrots, and celery.
2. Add them to the pot, and saute another 3 minutes.
3. Add all ingredients to a large stockpot.
4. Bring to a brisk boil, then lower heat to low and cover.
5. Cook on low for 40 minutes, covered stirring occasionally.
6. Remove chicken carefully, shred, return to pot.

To make Tortilla Chips:

1. Heat oil in a large skillet over medium heat.
2. Add tortilla strips and cook until crispy and golden, about 2 minutes.
3. Season with sea salt and pepper to your taste.

Serving: Ladle soup into bowls and top with your choice of diced avocado, cheese, tortilla chips, cilantro, green onions, and fresh lime. Kids LOVE to choose their own toppings.

Enjoy while hot!
Rachel

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Make this Chicken Tortilla Soup in Your Instant Pot, Crockpot or Stockpot!

Ingredients

• Soup Ingredients:
• 1 Tbsp avocado oil, or avocado oil
• 1 medium white onion, chopped
• 2 celery stalks, sliced
• 2 medium carrots, peeled and diced
• 3 cloves fresh garlic, minced
• 1.5 lbs. boneless skinless chicken breasts
• 1 (15-oz.) can black beans, rinsed
• 1 (15-oz.) can fire-roasted tomatoes with juice
• 4 ounce can green chilies (mild)
• 3 cups low-sodium or homemade chicken broth
• 2 bell peppers, chopped
• 2 tsps cumin
• 2 tsps chili powder
• 2 tsps smoked paprika
• 1 tsp dried oregano
• 2 fresh limes, juiced (juice of 2 large fresh limes)
• sea salt and fresh ground black pepper to taste about 1/2 teaspoon each
• 1 cup frozen organic corn

• Topping ideas:
• a small bunch of fresh cilantro, chopped
• shredded Mexican cheese blend, diced avocado, fresh lime cut into wedges, to garnish chopped green onions

• Homemade Tortilla Strips:
• 1 Tbsp avocado oil, or olive oil
• 3 small organic corn or sprouted tortillas, cut into strips (I used a pizza slicer!)
• sea salt to taste

Instructions

1. Slow Cooker Instructions:
2. Saute onions in the oil for 3 minutes while you prep the garlic, carrots, and celery.
3. Add them to the pot, and saute another 3 minutes.
4. In a large slow cooker add all the soup ingredients.
5. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. (I prefer LOW setting)
6. Once cooked, take the chicken out and shred chicken with a fork, then return it to the soup.

1. Instant Pot Instructions:
2. Set the Instant pot to the saute function.
3. Saute onions in the oil for 3 minutes while you prep the garlic, carrots, and celery. Add them to the pot, and saute another 3 minutes.
4. Add the remaining soup ingredients besides the corn.
5. Give everything a good stir, and set your Instant pot to pressure cook on high. Pressure cook for 15 minutes.
6. Manually let the pressure out, covering steam with a kitchen towel. (Or allow pressure release naturally.)
7. Shred chicken with two forks and return it to your pot. Add corn, and return to saute setting for a few minutes just to heat through.

1. Stockpot Instructions:
2. Saute onions in the oil for 3 minutes while you prep the garlic, carrots, and celery.
3. Add them to the pot, and saute another 3 minutes.
4. Add all ingredients to a large stockpot.
5. Bring to a brisk boil, then lower heat to low and cover.
6. Cook on low for 40 minutes, covered stirring occasionally.
7. Remove chicken carefully, shred, return to pot.

1. To make Tortilla Chips:
2. Heat oil in a large skillet over medium heat.
3. Add tortilla strips and cook until crispy and golden, about 2 minutes.
4. Season with sea salt and pepper to your taste.

1. Serving: 
2. Ladle soup into bowls and top with your choice of diced avocado, cheese, tortilla chips, cilantro, green onions, and fresh lime.
3. Kids LOVE to choose their own toppings.

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