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!
Ingredients
- 1onion (diced)
- 4garlic cloves (minced)
- 15 ozcan black beans (drained and rinsed)
- 1 ½ cupcorn kernels (fresh or frozen)
- 15 ozcan diced tomatoes
- 4 ozcan diced green chiles
- 2 tbsptaco seasoning
- 5 cupschicken broth
- 1 ¼ lbchicken breasts or thighs (boneless, skinless)
- 1 cupheavy cream (or full-fat coconut milk)
- 1juice from
- salt and pepper (to taste)
- 6corn tortillas
- 2 tbspavocado oil (or any neutral flavored oil)
- cheddar cheese (or your favorite cheese, shredded)
- jalapeños pepper slices
- avocado slices
- chopped cilantro
- sour cream
Directions
- 1
In a slow cooker, add onion, garlic, beans, corn, diced tomatoes, green chilis, taco seasoning and chicken broth. Stir together to combine.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Transfer to serving bowls and garnish with tortilla strips, shredded cheese, jalapeño slices, avocado slices, cilantro, and/or sour cream. Enjoy!
Instant pot method
- 1
In a 6 qt Instant Pot, add onion, garlic, beans, corn, diced tomatoes, green chilis, taco seasoning and chicken broth. Stir together to combine.
- 2
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.
- 3
Continue from Step 3 above.