Chicken Tortilla Soup {Instant Pot, Stovetop, Slow Cooker}

This tried-and-true chicken tortilla soup can be made on the stovetop, in the pressure cooker or in the slow cooker. It is simple and so delicious!

Piled high with all your favorite toppings, this soup is unbelievably yummy and so easy to make!

How to Make Chicken Tortilla Soup

The recipe below gives directions for making this soup on the stovetop, in the pressure cooker/Instant Pot, or in the slow cooker.

I most often make it in the Instant Pot because it is so fast, easy, and hands-off. Here’s how to do it:

1. Sauté the onion, garlic, jalapeño and bell pepper in the Instant Pot.
2. Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, and cumin, chicken, and chopped tortillas (more on the tortillas in a sec).
3. Secure the lid and cook on high pressure for 7 minutes.
4. Let the pressure naturally release for 10-15 minutes before quick releasing the remaining pressure.
5. If you left the chicken in larger pieces, shred with two forks right in the Instant Pot.
6. Stir in the corn and lime juice.
7. Serve with a ridiculous amount of toppings (or not 😉).

The Reason for the Corn Tortillas

In addition to serving this chicken tortilla soup with crushed tortilla chips (or corn chips) – yummy – there are also corn tortillas used IN the soup.

The corn tortillas soften and meld into the soup while cooking, adding a yummy texture and thickening the soup slightly.

You can leave out the corn tortillas for a thinner, brothier soup, or you can sub in 1/4 to 1/2 cup of masa harina in place of the corn tortillas (I haven’t tried it with regular cornmeal, but I’m guessing it would work).

A Favorite Soup

This chicken tortilla soup is one of our family’s favorite soups, and it is easy enough to throw together on a week day for a super simple dinner.

It is also perfect for potlucks, serving to company, making ahead and freezing, and bringing as a take-in meal to friends and neighbors.

I mean, is it in the running for Most Perfect Soup in the History of Ever? Yes, yes, I think it is.

Piled high with toppings of choice (and really, the sky is the limit here), it is incredibly tasty. There’s a reason it has hundreds of five-star reviews!

Chicken Tortilla Soup

Yield: 6 Servings

Prep Time: 50 minutes mins

Cook Time: 7 minutes mins

Total Time: 57 minutes mins

4.84 stars (146 ratings)

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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

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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: 349kcal, Carbohydrates: 39g, Protein: 37g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 854mg, Fiber: 10g, Sugar: 6g

Recommended Products

6-quart Instant Pot

8-Quart Slow Cooker

Cookware

Recipe Source: from Mel’s Kitchen Cafe

Recipe originally published January 2017; updated January 2025 with new photos, recipe notes, etc.

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