Instant Pot or Slow Cooker Chicken Tortilla Soup
Easy, healthy, set it and forget it slow cooker chicken tortilla soup with the best flavor!
Servings:4 servings
Ingredients
- 2-3 boneless skinless chicken breasts
- 4 cups chicken broth, (I use low sodium)
- 1 can black beans, drained and rinsed
- 1 can yellow corn, drained and rinsed
- 1 can diced tomatoes and chiles
- 1 10-ounce can mild enchilada sauce
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt, or to taste
Instructions
Slow Cooker
- Place chicken in the bottom of your slow cooker. Add broth, beans, corn, Rotel (diced tomatoes and chiles), enchilada sauce, and seasonings.
- Cover and cook on low for 6-8 hours or on high 3-4 hours.
- Uncover, use two forks to shred chicken (careful not to over-shred, you still want some chunks of chicken) and stir. Serve with desired toppings.
Instant Pot
- Place chicken in the bottom of your pressure cooker. Add broth, beans, corn, Rotel (diced tomatoes and chiles), enchilada sauce, and seasonings. Put the lid on, lock into place, and turn the vent valve to the SEALED position.
- Set to Manual/Pressure Cook on high for 15 minutes.
- Turn the vent valve to VENT to do a quick release. Once the float valve drops, remove the lid.
- Use two forks to shred chicken (careful not to over-shred, you still want some chunks of chicken) and stir. Serve with desired toppings.
Notes
Optional toppings:tortilla strips, shredded Mexican cheese, chopped cilantro, limes (for squeezing).
Nutrition
Calories: 181 kcal, Carbohydrates: 21 g, Protein: 20 g, Fat: 3 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 36 mg, Sodium: 1235 mg, Potassium: 829 mg, Fiber: 7 g, Sugar: 3 g, Vitamin A: 228 IU, Vitamin C: 27 mg, Calcium: 72 mg, Iron: 3 mg