10 Minute Chicken Tortilla Soup – Instant Pot, Stovetop, or Slow Cooker
Oct 07, 2019, Updated Dec 16, 2020
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10 Minute Chicken Tortilla Soup in an Instant Pot, Crock Pot, or on the Stovetop – this is so delicious, simple, and crazy easy!
To Make This Soup, You’ll Need:
If you haven’t tried an instant pot yet, what are you waiting for?
It is amazing to prep meals in, since it is a cross between a pressure cooker, a slow cooker, and a stovetop – you can sautee in it, use it for a slow cooker, or use it to make traditional slow-cooked meals in no time with the pressure cooker settings!
And the best part of this recipe – you can make it really easily in an Instant Pot, on the stovetop, or in a slow cooker!
The stovetop and Instant Pot Methods take just ten minutes – the slow cooker one obviously takes a bit longer to cook, but it’s almost no prep!
Slow Cooker Chicken Tortilla Soup
To make this soup in the slow cooker, brown your chicken and vegetables first – and then add the rest of the ingredients to a slow cooker and heat on low for 4 hours, stirring occasionally.
Stovetop Chicken Tortilla Soup
If you want to get a quick head start to this soup, you can use pre-baked or grilled chicken, diced into cubes for a super quick and simple dinner!
Is there anything more comforting than tortilla soup? I certainly don’t think so!!
10 Minute Chicken Tortilla Soup Recipe
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10 Minute Chicken Tortilla Soup (Instant Pot, Stovetop, or Slow Cooker)
10 Minute Chicken Tortilla Soup in an Instant Pot, Crock Pot, or on the Stovetop - this is so delicious, simple, and crazy easy!
Ingredients
- 1 lbs chicken, diced into 1" bits
- 1 onion, diced
- 1 can ranch beans with jalapenos
- 1 can diced tomatoes with green chiles
- 1 bell pepper, diced
- 4 cups beef stock
- 2 corn tortillas, baked to crunchy then cut into strips
- cheese, garnish
- cilantro, garnish
Instructions
- Add oil and sautee chicken (or use pre-baked or pan grilled chicken).
- Add onion, beans, diced tomatoes, bell pepper, and beef stock.
- In an Instant Pot: Cook 5 minutes in an instant pot on soup setting/medium pressure with a forced release
- On the Stovetop: bring to a boil in a large pan on the stovetop and reduce heat to a soft rolling roil for 5 minutes
- In a slow cooker: cook on high for 1 hour, cook on medium for 2 hours, then keep warm.
- Plate immediately and top with tortilla strips, as well as optional cheese and cilantro garnish (a little avocado or sour cream also is quite nice on top.)
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 401Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 114mgSodium 1250mgCarbohydrates 22gFiber 3gSugar 5gProtein 37g
Wow! I would like to try this recipe at my home. Thanks for sharing. 🙂
Beautiful ! Just beautiful ! Hooked 🙂
I haven’t made this yet but it sounds hearty and spicy and delicious. I will try soon!