Easy Chicken Tortilla Soup Instant Pot Stovetop Slow Cooker

Welcome to the ultimate guide for crafting a truly exceptional Chicken Tortilla Soup! This beloved recipe is a cornerstone of comfort food, celebrated for its vibrant flavors, hearty ingredients, and incredible versatility. Whether you’re a seasoned chef or a kitchen novice, this tried-and-true recipe will quickly become a cherished favorite in your culinary repertoire. We’ll explore how to make this delightful soup using three popular methods: the stovetop for traditionalists, the Instant Pot for those seeking speed, and the slow cooker for effortless, hands-off perfection. Each approach promises a rich, savory broth brimming with tender chicken, wholesome beans, and the unmistakable zest of Mexican-inspired spices, all crowned with an array of your favorite fresh toppings.

Imagine a bowl piled high with creamy avocado, crisp tortilla strips, a dollop of sour cream, and a sprinkle of fresh cilantro—each spoonful a harmonious blend of textures and tastes. This Chicken Tortilla Soup isn’t just a meal; it’s an experience, incredibly delicious and surprisingly simple to bring together. It’s perfect for a cozy family dinner, a lively gathering with friends, or as a comforting make-ahead option that tastes even better the next day.

Why You’ll Love This Chicken Tortilla Soup

There are countless reasons why this particular Chicken Tortilla Soup recipe stands out. Firstly, its incredible flavor profile strikes a perfect balance between savory, spicy, and tangy notes, making it universally appealing. Secondly, its adaptability across different cooking methods ensures that you can enjoy it regardless of your schedule or preferred kitchen appliance. It’s a healthy, satisfying meal that can be customized to suit various dietary needs and taste preferences.

• Flavorful & Authentic: A robust blend of spices, tender chicken, and fresh vegetables creates a truly authentic Tex-Mex experience.
• Incredibly Versatile: Cook it on the stovetop, in your Instant Pot, or let it simmer all day in a slow cooker.
• Effortless Preparation: Simple steps and common ingredients mean less time in the kitchen and more time enjoying.
• Customizable: From mild to fiery, and with an endless array of toppings, you can make it exactly how you like it.
• Perfect for Any Occasion: Ideal for quick weeknight dinners, meal prepping, or impressing guests at a potluck.

How to Make Chicken Tortilla Soup: Three Convenient Methods

One of the best features of this Chicken Tortilla Soup recipe is its incredible flexibility. Whether you prioritize speed, a classic simmering experience, or hands-off convenience, we’ve got you covered. Below, you’ll find detailed instructions for preparing this delicious soup on the stovetop, in your pressure cooker (like an Instant Pot), or with a slow cooker.

Instant Pot/Pressure Cooker Method: For Speed and Ease

The Instant Pot is my go-to choice for this recipe, primarily because it’s exceptionally fast, incredibly easy, and largely hands-off. In less than an hour, you can have a deeply flavorful soup that tastes like it’s been simmering all day. The pressure cooking method infuses all the ingredients with rich flavor quickly, making the chicken wonderfully tender.

1. Sauté Aromatics: Begin by heating a tablespoon of olive oil using the sauté function on your Instant Pot. Add the diced onion, minced garlic, finely diced jalapeño, and bell pepper. Sauté for 2-3 minutes until the onion becomes translucent and fragrant, developing a crucial flavor base for your soup.
2. Combine Ingredients: Carefully add the salt, black pepper, low-sodium chicken broth, tomato sauce, and diced or crushed tomatoes (undrained) to the pot. Stir in the rinsed and drained black beans, chili powder, dried oregano, and ground cumin. Finally, add your chicken pieces and the chopped corn tortillas. Give everything a good stir to ensure it’s well combined.
3. Pressure Cook: Secure the lid on your Instant Pot, ensuring the vent is sealed. Cook on high pressure for 7 minutes. This short cooking time is all it takes for the chicken to cook through and for the flavors to meld beautifully under pressure.
4. Natural Release: Once the cooking cycle is complete, allow the pressure to naturally release for 10-15 minutes. This natural release helps keep the chicken tender and prevents frothing. After 10-15 minutes, manually quick-release any remaining pressure according to your Instant Pot’s instructions.
5. Shred Chicken (if needed): If you used larger pieces of chicken, carefully remove them from the pot and shred them with two forks. Return the shredded chicken to the soup. If you cut the chicken into 1-inch pieces, it might already be perfectly tender and shredded in the pot.
6. Final Touches: Stir in the frozen corn kernels and fresh lime juice. Taste and adjust seasoning with additional salt and pepper if desired.
7. Serve & Enjoy: Ladle the hot soup into bowls and pile high with your favorite toppings for an irresistible meal.

Stovetop Method: For Classic Simmering Flavor

For those who prefer a traditional approach, the stovetop method allows the flavors to slowly meld and deepen, filling your kitchen with an enticing aroma. It requires a bit more active cooking time but rewards you with a rich, comforting soup.

1. Sauté Aromatics: In a 4- or 5-quart heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, minced garlic, finely diced jalapeño, and bell pepper. Sauté for 2-3 minutes until the onion softens and becomes fragrant. This step is crucial for building the soup’s aromatic foundation.
2. Build the Broth: Add the salt, black pepper, chicken broth, tomato sauce, diced or crushed tomatoes (undrained), black beans, chili powder, dried oregano, and ground cumin to the pot. Stir everything together until well combined.
3. Simmer to Perfection: Bring the soup to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 20 minutes. This allows the spices to bloom and the base flavors to deepen beautifully.
4. Add Chicken & Tortillas: After 20 minutes, add the boneless, skinless chicken pieces and the chopped corn tortillas to the simmering soup. Continue to cook for another 8-10 minutes, or until the chicken is thoroughly cooked through and easily shreds.
5. Finishing Touches: Stir in the frozen corn kernels and fresh lime juice. Taste and adjust seasonings as needed, adding more salt or pepper to your preference.
6. Serve Warm: Serve immediately with a generous array of toppings.

Slow Cooker Method: For Ultimate Convenience

The slow cooker is ideal for busy days when you want a delicious meal waiting for you at dinnertime. With minimal effort, you can achieve a wonderfully tender chicken and a deeply flavored broth that develops over hours.

1. Optional Sauté (Recommended): While you can skip this step, I highly recommend a quick sauté of the aromatics to enhance the soup’s flavor. In a skillet, heat the olive oil over medium heat and sauté the onion, garlic, jalapeño, and bell pepper for 2-3 minutes until the onion softens. This pre-cooking prevents the onions from remaining too firm in the slow cooker. Scrape the sautéed mixture into your slow cooker insert.
2. Combine All Ingredients: Add the remaining ingredients to the slow cooker: salt, pepper, chicken broth, tomato sauce, diced tomatoes (undrained), black beans, chili powder, oregano, cumin, chicken pieces, and chopped tortillas. Stir everything gently to combine.
3. Slow Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours. The cooking time may vary slightly depending on your slow cooker, but the goal is for the chicken to be cooked through and easily shreddable.
4. Final Seasoning: Once cooked, stir in the frozen corn and fresh lime juice. Taste and adjust the seasoning to your liking.
5. Ready to Enjoy: Serve hot with your preferred toppings. The long, slow cooking process results in an incredibly tender chicken and a perfectly integrated, rich broth.

The Reason for the Corn Tortillas: A Secret Ingredient

Beyond serving this chicken tortilla soup with crispy crushed tortilla chips, there’s a delicious secret that makes this recipe truly special: corn tortillas are actually incorporated *into* the soup itself while it cooks. This might sound unconventional, but it’s a game-changer for texture and body.

As the soup simmers, the chopped corn tortillas soften and gradually melt into the broth. This process not only adds a subtle, authentic corn flavor but also contributes a wonderful, creamy texture, thickening the soup ever so slightly without needing additional flour or cornstarch. They essentially become an integral part of the soup, making it richer and more satisfying.

Customization Tip: If you prefer a thinner, brothier soup, you can certainly omit the corn tortillas. Alternatively, for a similar thickening effect, you can substitute 1/4 to 1/2 cup of masa harina (corn flour used for making tortillas and tamales) in place of the corn tortillas. I haven’t personally tested it with regular cornmeal, but it would likely yield a similar result.

Key Ingredients for a Flavorful Soup

Crafting the best Chicken Tortilla Soup starts with understanding the role of each ingredient. Here’s a deeper look into the components that make this soup shine:

• Chicken: Boneless, skinless chicken breasts or thighs are ideal. Thighs offer a richer flavor and stay incredibly moist, while breasts are a leaner option. Cutting them into 1-inch pieces ensures they cook quickly and evenly.
• Aromatics: Onion, garlic, jalapeño, and bell pepper form the essential flavor base. Sautéing them properly coaxes out their sweetness and fragrance, laying the foundation for a complex taste. Feel free to adjust the amount of jalapeño to control the heat, or substitute with mild green chiles for a milder flavor.
• Broth: Low-sodium chicken broth allows you to control the overall saltiness of the soup. Good quality broth contributes significantly to the depth of flavor.
• Tomatoes: Canned tomato sauce and diced or crushed tomatoes provide a rich, tangy backbone. Using crushed tomatoes can yield a slightly smoother texture, while diced tomatoes offer more texture.
• Beans & Corn: Black beans add heartiness, protein, and a touch of earthiness. Frozen corn kernels bring a burst of sweetness and vibrant color. Both add fantastic texture and nutritional value.
• Spices: Chili powder, dried oregano, and ground cumin are the triumvirate of Tex-Mex flavors. Chili powder provides warmth and smokiness, oregano offers a herbaceous note, and cumin delivers a distinctive earthy aroma that defines many Mexican dishes.
• Lime Juice: A squeeze of fresh lime juice at the end is non-negotiable! It brightens all the flavors, adding a crucial tangy finish that elevates the entire soup.

A Favorite Soup for Any Occasion

This Chicken Tortilla Soup is more than just a recipe; it’s a staple. It holds a special place as one of our family’s favorite soups, cherished for its comforting warmth and incredibly satisfying taste. Its ease of preparation makes it perfect for a super simple weeknight dinner, ensuring a wholesome and delicious meal even on the busiest days.

Beyond everyday meals, this soup shines in various settings. It’s an excellent choice for potlucks, always a crowd-pleaser that disappears quickly. Serving it to company is effortless, as it’s universally loved and can be made ahead of time. Speaking of making ahead, it freezes beautifully, making it an ideal candidate for meal prep or for taking as a thoughtful take-in meal to friends and neighbors in need of a comforting dish.

Seriously, is this soup in the running for Most Perfect Soup in the History of Ever? Yes, yes, I wholeheartedly think it is. The combination of its robust flavors, the tender chicken, and the delightful texture makes it truly stand out. And when it’s piled high with your toppings of choice—and truly, the sky is the limit here—it becomes an incredibly tasty masterpiece that always delights. There’s a reason this recipe consistently garners hundreds of five-star reviews!

Endless Topping Possibilities

Part of the joy of Chicken Tortilla Soup lies in its highly customizable toppings. These additions not only enhance the flavor and texture but also allow everyone to personalize their bowl. Here are some popular and delicious ideas:

• Crispy Tortilla Strips or Crushed Tortilla Chips: Essential for that authentic “tortilla” crunch and a staple topping.
• Diced Avocado or Guacamole: Adds a creamy, rich texture and a beautiful green pop of color.
• Sour Cream or Greek Yogurt: Offers a cooling, tangy contrast to the warm, spicy soup.
• Shredded Cheese: Monterey Jack, cheddar, or a Mexican blend melts delightfully into the hot soup.
• Fresh Cilantro: A sprinkle of chopped fresh cilantro brightens the flavors and adds a herbaceous aroma.
• Lime Wedges: For an extra burst of fresh citrus, enhancing the overall tanginess.
• Pico de Gallo or Salsa: Adds fresh, chunky vegetable flavor and a hint of spice.
• Diced Red Onion: For a sharp, pungent bite.
• Sliced Jalapeños: Fresh or pickled, for those who love extra heat.
• Hot Sauce: A dash of your favorite hot sauce for an added kick.

Chicken Tortilla Soup

Yield:

6
Servings

Prep Time:

50 minutes
mins

Cook Time:

7 minutes
mins

Total Time:

57 minutes
mins

4.84 stars (148 ratings)

Print
Pin
Rate

Ingredients

• 
  1-2
  teaspoons
  
  
  olive oil
• 
  ½
  cup
  
  
  diced onion
• 
  2
  cloves
  
  
  garlic, finely minced
• 
  1
  
  
  jalapeno, seeded and finely diced (see note)
• 
  1
  medium
  
  
  red or green bell pepper, cored, seeded and diced
• 
  1
  teaspoon
  
  
  salt
• 
  ½
  teaspoon
  
  
  black pepper
• 
  5
  cups
  
  
  low-sodium chicken broth
• 
  1 (8-ounce)
  can
  
  
  tomato sauce
• 
  1 (15-ounce)
  can
  
  
  diced or crushed tomatoes (do not drain)
• 
  1 (15-ounce)
  can
  
  
  black beans, rinsed and drained
• 
  2
  teaspoons
  
  
  chili powder
• 
  1
  teaspoon
  
  
  dried oregano
• 
  ½
  teaspoon
  
  
  ground cumin
• 
  1 ½ to 2
  pounds
  
  
  boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 
  3 to 4
  
  
  corn tortillas, chopped (see note)
• 
  1
  cup
  
  
  frozen corn kernels
• 
  1-2
  tablespoons
  
  
  fresh lime juice
• 
  
  Toppings: sour cream, shredded cheese, cilantro, lime wedges, avocados, crispy tortilla strips or chips, and other desired toppings, for serving

Instructions

• Pressure cooker: Using the saute function, heat the olive oil and saute the onion, garlic, jalapeño and bell pepper for 2-3 minutes until the onion starts to soften.
• Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, and cumin, chicken, and chopped tortillas. Stir.
• Secure the lid and cook on high pressure for 7 minutes.
• Let the pressure naturally release for 10-15 minutes before using quick release for the remaining pressure.
• Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.
• Stovetop: In a 4- or 5-quart pot, heat the olive oil over medium heat, and saute the onion, garlic, jalapeño and bell pepper for 2-3 minutes until the onion starts to soften.
• Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, and cumin. Stir.
• Bring the soup to a simmer and cook for 20 minutes.
• Add the chicken and chopped tortillas; cook for 8-10 minutes more until the chicken is cooked through.
• Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.
• Slow Cooker: In a skillet, heat the olive oil over medium heat, and saute the onion, garlic, jalapeño and bell pepper for 2-3 minutes until the onion starts to soften. Scrape the mixture into the slow cooker (you can skip this pre-cooking step, but I like to do it since I find that sometimes the onions don’t soften all the way when cooking).
• Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, cumin, chicken, and chopped tortillas. Stir.
• Cook for 4-6 hours on low or 2-3 on high. Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.

Notes

Jalapeno: I often throw in a small can of green chiles in place (or in addition to) the jalapeno.

Corn Tortillas: the corn tortillas soften and meld into the soup adding a yummy texture and thickening the soup slightly. You don’t have to add them if you don’t want, or you can substitute them with 1/4 to 1/2 cup of masa harina (I haven’t tried it with regular cornmeal, but I’m guessing it would work).

Author:
Mel

Course:
Soup

Cuisine:
American

Method:

Instant Pot,
Slow Cooker, Stovetop

Serving:
1
Serving

,

Calories:
349
kcal

,

Carbohydrates:
39
g

,

Protein:
37
g

,

Fat:
6
g

,

Saturated Fat:
1
g

,

Cholesterol:
73
mg

,

Sodium:
854
mg

,

Fiber:
10
g

,

Sugar:
6
g

Recommended Products

6-quart Instant Pot

8-Quart Slow Cooker

Cookware

Recipe Source: Adapted from Mel’s Kitchen Cafe

Recipe originally published January 2017; updated January 2025 with new photos, expanded recipe notes, and comprehensive cooking methods.

Other Delicious Soup Recipes You’ll Love:

Classic Minestrone Soup

Slow Cooker Tomato Basil Soup

The Best Creamy Chicken Soup

Slow Cooker Creamy Chicken and Wild Rice Soup