Chicken Tortilla Soup Instant Pot /Slow-Cooker
Recipe type: Entree
Cuisine: Mexican
Cook time: 
Total time: 
Serves: 6+
This is an easy throw together in the Instant Pot recipe. How easy? It is my teenager's go to when she has to cook dinner. Plus... the whole family loves it.
  • Soup ingredients:
  • 1 lb. Cooked Chicken, shredded or chopped
  • 1 15 oz can chopped tomatoes
  • 1 20 oz can red enchilada sauce
  • 1 7 oz can diced green chiles
  • 2 cups water
  • 1 14.5 ounce can Chicken Broth (low sodium)
  • 2 teaspoon Cumin OR 1 drop doTERRA Cumin essential oil
  • ¾ teaspoon Chili Powder
  • 1 teaspoon Sea Salt
  • ¼ teaspoon Black Pepper or a toothpick dipped in doTERRA Black Pepper Essential Oil
  • 1 small package frozen Corn (I like the white shoepeg)
  • 1 can black beans, rinsed
  • Garnish:
  • Tortilla Chips
  • Green Onions, chopped
  • Sour Cream
  • Shredded Cheddar
  • Chopped Cilantro
  • Avocado diced
  1. Put all of the soup ingredients in the Instant pot. Stir. Cover. Flip vent to open. Cook on Slow Cook High for 4 hours.
  2. Or...
  3. minutes Manual High Pressure and release naturally.
  4. Serve and have everyone choose their favorite garnishes. Add chips to soup.
  5. Note:
  6. If you don't have precooked chicken just put a couple of boneless chicken breasts or thighs on top of soup ingredients and then pull them out and shred them and put them back in with the soup and mix well.
Recipe by Alaska Healer at