prep time:10 minutes
total time: 10 minutes
servings 6 -8
- 1 pound boneless skinless chicken breasts (uncooked/raw)
- 1 can (15 ounces) whole peeled tomatoes, undrained OR 1 can fire-roasted diced tomatoes
- 1 can (10 ounces) red enchilada sauce
- 1 and 1/2 teaspoons minced garlic
- 1 yellow onion, diced
- 1 can (4 ounces) fire-roasted diced green chiles
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) fire-roasted corn, undrained
- 1 container (32 ounces) chicken stock or broth (stock has more flavor)
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 3/4 teaspoon paprika
- 1 bay leaf
- Seasoned salt and freshly cracked pepper, to taste
- 1 tablespoon chopped cilantro
- Tortilla strips, Freshly squeezed lime juice, freshly grated sharp cheddar cheese, ripe avocados, fresh cilantro,
- Remove the fat from the chicken breasts and add to a large crockpot (I use a 6-quart crockpot). Gently crush the tomatoes with your hands and add those and all juices to the crockpot along with the enchilada sauce, minced garlic, diced onion, green chiles, drained & rinsed black beans, and undrained corn.
- Pour in the chicken stock or broth, the cumin, chili powder, paprika, bay leaf, and salt & pepper to taste (I use 1 teaspoon salt and 1/2 teaspoon pepper). Cover and cook for 3-4 hours on high or 5-7 hours on low or until the chicken is cooked through, tender, and easily shreds.
- Remove the chicken to a plate or bowl and shred with two forks. Return the chicken to the crockpot and add in 1-2 tablespoons chopped cilantro (to taste). Taste and adjust any seasonings (salt + pepper) and add fresh lime right here if desired. Remove the bay leaf.
- Serve bowls of the soup with lots of your favorite toppings: freshly grated cheese, a large spoonful of sour cream, additional cilantro, fresh lime, and lots of tortilla strips!
- Using the saute function, add 1 tablespoon olive oil and saute the minced garlic and diced onion for 3-4 minutes until the onion starts to soften.
- Remove the fat from the chicken breasts and add to the instant pot along with all of the other ingredients. Give everything a good stir.
- Secure the lid and cook on high pressure (manually select) for 7 minutes. Let the pressure naturally release for 10-15 minutes before using quick release for the remaining pressure. Remove the chicken and shred and then return to the pot. Taste and adjust any seasonings (salt + pepper) and add fresh lime right here if desired. Remove the bay leaf.
- Serve bowls of soup with your favorite toppings: freshly grated cheese, a large spoonful of sour cream, additional cilantro, fresh lime, and lots of tortilla strips!
iTotal time doesn’t include cooking time; it will vary based on what you use (crockpot or instant pot)
Nutrition Label for this Chicken Tortilla Soup does not include additional toppings since this will widely vary on what and how much you top the soup with
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