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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

Slow Cooker Instructions:

  • 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.
  • In a large slow cooker add all the soup ingredients.
  • Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. (I prefer LOW setting)
  • Once cooked, take the chicken out and shred chicken with a fork, then return it to the soup.

Instant Pot Instructions:

  • Set the Instant pot to the saute function.
  • 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.
  • Add the remaining soup ingredients besides the corn.
  • Give everything a good stir, and set your Instant pot to pressure cook on high. Pressure cook for 15 minutes.
  • Manually let the pressure out, covering steam with a kitchen towel. (Or allow pressure release naturally.)
  • 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:

  • 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.
  • Add all ingredients to a large stockpot.
  • Bring to a brisk boil, then lower heat to low and cover.
  • Cook on low for 40 minutes, covered stirring occasionally.
  • Remove chicken carefully, shred, return to pot.

To make Tortilla Chips:

  • Heat oil in a large skillet over medium heat.
  • Add tortilla strips and cook until crispy and golden, about 2 minutes.
  • 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.