You will love this easy chicken tortilla soup recipe all year long. Sometimes you reserve soups for fall and winter, but this easy chicken tortilla soup recipe is perfect for any season. I particularly love it in the summer because you can make this a chicken tortilla soup slow cooker recipe very easily, or make it in the instant pot.
This easy chicken tortilla soup recipe contains affiliate links. Living Freely Gluten Free makes a small percentage of any purchases make through these links. Affiliate income helps to continue to bring you delicious and practical recipes. Thank you for your support.
Easy Chicken Tortilla Soup Recipe
How do I make this a Chicken Tortilla Soup Slow Cooker recipe?
It’s as simple as adding all of the ingredients to your cook pot except for the tortilla strips and cook on low for 6-8 hours.
How do I use my Instant Pot to shred the chicken?
First I used my Instant Pot to cook the chicken breast. I simply put all of the chicken in (it was frozen too!) with 1 cup of broth and let it cook for 20 minutes.
After 20 minutes in the Instant Pot the chicken shredded with ease. I drained the broth and then used the Instant Pot to cook the soup.
How do I make this easy chicken tortilla soup recipe?
Add all of the ingredients except for the garnishes and tortillas to the instant pot and cook on the soup setting.
While the soup is cooking you can make the tortilla strips by either frying them in oil on the stove top, or brushing them with oil and broiling them in the oven for 2 or so minutes. Keep a close eye if you broil. Another option is adding crushed tortilla chips to the top.
If you want to make this in the crock pot just add all of the ingredients minus the cilantro garnish and tortilla chips to the crock pot (already cooked and shredded chicken only) and cook on low for 6 hours. Enjoy!
Easy Chicken Tortilla Soup
Ingredients
- 4 Boneless Skinless Chicken Breasts shredded
- 1 Can of Green Chiles
- 1 Can or 2 cups of Pressure Cooked Pinto Beans drained
- 1 Can Diced Tomatoes
- 16 oz Tomato Sauce
- 1 Can or 2 Cups of Frozen Corn drained
- 4 Cups of Broth
- 1/2 Cup Chopped Cilantro Reserve 1/4 of it for garnish
- 1 Tsp. Oregano
- 1/2 Tsp. Chili Powder
- Salt and Pepper to Taste
- 10 Corn Tortillas or a Few Cups of Crushed Tortilla Chips
Instructions
-
Add all of the ingredients except for the garnishes and tortillas to the instant pot and cook on the soup setting.
-
While the soup is cooking you can make the tortilla strips by either frying them in oil on the stove top, or brushing them with oil and broiling them in the oven for 2 or so minutes. Keep a close eye if you broil. Another option is adding crushed tortilla chips to the top.
-
If you want to make this in the crock pot just add all of the ingredients minus the cilantro garnish and tortilla chips to the crock pot (already cooked and shredded chicken only) and cook on low for 6 hours. Enjoy!
Recipe Notes
Make sure to snap a picture of your recipe masterpiece and tag me on Instagram @livingfreelyglutenfree #livingfreelyglutenfree
Your stars make me smile! Please leave a start review if you have made this recipe
Need more easy gluten free soup recipes? I’ve got you covered…
