Creamy Slow Cooker Chicken Tortilla Soup (Instant Pot Option)

creamy slow cooke chicken tortilla soup in a bowl topped with avocado, sour cream, and tortilla strips

Creamy Slow Cooker Chicken Tortilla Soup (Instant Pot Option)

This creamy slow cooker chicken tortilla soup is the ultimate cozy, flavor-packed meal that pretty much cooks itself! With just 10 minutes of prep, your slow cooker (or Instant Pot) does all the work, filling your home with the most incredible smell. The rich, spiced broth, tender chicken, and creamy broth make this a comforting, restaurant quality dish - all with minimal effort. And let’s not forget the crispy homemade tortilla chips that take it over the top!

Prep Time10

Cook Time4

Total Time4 10

Servings: servings

Ingredients

1 onion diced
4 garlic cloves minced
15 oz can black beans drained and rinsed
1 1/2 cup corn kernels fresh or frozen
15 oz can diced tomatoes
4 oz can diced green chiles
2 tbsp taco seasoning
5 cups chicken broth
1.25 lb chicken breasts or thighs boneless, skinless
1 cup heavy cream or full-fat coconut milk
Juice from 1 lime
Salt and pepper to taste

Crispy Tortilla Strips

6 corn tortillas
2 tbsp avocado oil or any neutral flavored oil

Optional Garnishes

Cheddar cheese or your favorite cheese, shredded
Jalapeños pepper slices
Avocado slices
Chopped cilantro
Sour cream

Instructions

In a slow cooker, add onion, garlic, beans, corn, diced tomatoes, green chilis, taco seasoning and chicken broth. Stir together to combine.
1 onion, 4 garlic cloves, 15 oz can black beans, 1 1/2 cup corn kernels, 15 oz can diced tomatoes, 4 oz can diced green chiles, 5 cups chicken broth, 2 tbsp taco seasoning
Add the chicken. Cover and cook on high for 4-5 hours or 6-7 on low until the chicken is tender and shreds easily with a fork.
1.25 lb chicken breasts or thighs
While the soup is cooking, preheat oven to 350 degrees F. Cut the tortillas in half, then slice them into 1/4-1/2 inch strips.
6 corn tortillas
Drizzle avocado oil over the tortilla strips and toss until fully coated. Arrange in a single layer on a baking sheet then bake for 15 minutes until crisp and lightly browned. Remove from the oven and set aside to cool.
2 tbsp avocado oil
Once the chicken is cooked through and tender, remove from the slow cooker and shred with two forks. Add back in the slow cooker with lime juice and heavy cream. Stir well and season with salt & pepper, to taste. If you want a bit of spice, you can also add some cayenne or hot sauce. Switch to the KEEP WARM setting until you are ready to serve.
1 cup heavy cream, Juice from 1 lime, Salt and pepper
Transfer to serving bowls and garnish with tortilla strips, shredded cheese, jalapeño slices, avocado slices, cilantro, and/or sour cream. Enjoy!
Cheddar cheese, Jalapeños pepper slices, Avocado slices, Chopped cilantro, Sour cream

Instant Pot Method

In a 6 qt Instant Pot, add onion, garlic, beans, corn, diced tomatoes, green chilis, taco seasoning and chicken broth. Stir together to combine.
1 onion, 4 garlic cloves, 15 oz can black beans, 1 1/2 cup corn kernels, 15 oz can diced tomatoes, 4 oz can diced green chiles, 2 tbsp taco seasoning, 5 cups chicken broth
Add the chicken. Close the lid and cook on high pressure for 10 minutes. Once it beeps to a finish, release pressure naturally for 10 minutes before releasing the rest of the pressure manually.
1.25 lb chicken breasts or thighs
Continue from Step 3 above.

Video

Notes

You can make this in the slow cooker or the Instant Pot. I used the slow cooker function on my Instant Pot and it worked so well - make sure to use a slow cooker lid if you are doing the same.

Using leftover chicken or a rotisserie chicken is a great way to save time - just stir it in during the last 30 minutes of cooking.

If using Greek yogurt instead of heavy cream or full-fat coconut milk stir it in at the very end with the heat off to avoid curdling.
Store leftover soup in an airtight container for up to 3 days in the fridge - garnish just before serving.
If you are planning to freeze, do not add heavy cream. Freeze for up to 3 months in a freezer safe container.
Thaw your creamy crockpot chicken tortilla soup in the refrigerator and reheat in the microwave or on the stovetop. Stir in heavy cream once heated through.

Nutrition