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Chicken Tortilla Soup Slow Cooker or Instant Pot

Chicken Tortilla Soup (Either Instant Pot or Slow Cooker)

A flavorful, healthy, budget-friendly soup that is perfect for supper or lunch.
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Prep Time 30 minutes
Cook Time 6 hours
Course: Main Course
Cuisine: American, Mexican
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons vegetable oil I use avocado
  • 1 medium yellow or white onion diced
  • 2 medium jalapeno seeded membranes removed, and diced
  • 1 red or green bell pepper
  • 3 cloves garlic minced about 2 teaspoons
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt plus additional to taste
  • 1 pound of boneless skinless chicken thighs or chicken breasts (about 2 breasts if you are using breasts)
  • 1 28- ounce can crushed tomatoes
  • 2 chipotle chiles in adobo chopped NOTE: I purchase these in a can and save the rest for another use - they freeze well. DO NOT use the whole can in this recipe as the soup will be too hot
  • 1 15- ounce can pinto beans rinsed and drained
  • 1 can of Mexican style corn
  • 4 cups chicken stock or broth
  • Corn tortilla strips or corn tortillas or tortilla chips. I also like the tortilla strips you buy as salad toppings.
  • Shredded cheddar or Mexican style cheese
  • Diced avocado
  • Chopped fresh cilantro
  • Lime add a slice on the side to squeeze over
  • Sour cream or plain Greek yogurt
  • Optional: Trader Joe's Chili Lime seasoning delicious on top if you can find it!

Equipment

  • Instant Pot
  • Slow cooker

Method
 

  1. Turn Instant pot to saute, or if using your slow cooker heat a pan on the stove and heat on medium heat. Once hot, add the onion, jalapeno and bell pepper. Cook until the vegetables are softened, about 6 minutes or so. Stir in the garlic, cumin and chili powder and cook until fragrant, about 30 seconds.
  2. Transfer mixture from the skillet to the bottom of a 6-quart or larger slow cooker or if using Instant pot, turn off saute function.
  3. Arrange the chicken breasts on top of the mixture. Add the tomatoes, chicken stock, chilies in adobo and salt. Stir gently.
  4. Turn Instant Pot to slow cooking function. Cook on LOW for 5 to 6 hours, until the chicken is falling apart tender. Dice or shred the chicken, then return it to the slow cooker. Add the canned pinto beans and Mexican corn. Let cook on low for 20 more minutes to allow the flavors to combine and everything to heat.
  5. Taste and add salt or seasonings as needed. If the soup is thicker than you would like, add in the remaining 1 cup chicken broth until it reaches your desired consistency. Enjoy!