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dairy-free gluten free chicken tortilla soup recipe slow cooker or instant pot
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Easy Chicken Tortilla Soup(Slow Cooker and Instant Pot)

This Easy Chicken Tortilla Soup is filled with chicken, beans and veggies then served with all your favorite toppings.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, instant pot, slow cooker, soup, tortilla soup
Servings: 6
Author: Thriving Gluten Free

Equipment

Ingredients

  • 2 Chicken Breasts
  • 4 cups Broth chicken or vegetable
  • 1 tablespoon Oil
  • 1 small Onion chopped; about 1 cup
  • 3 cloves Garlic minced
  • 14.5 oz Diced Tomatoes canned; I used petite
  • 4 oz Mild Green Chilis canned
  • 15 oz Cannelini Beans canned, drained & rinsed; any beans can be subbed!
  • 1 cup Corn
  • 1 tablespoon Chili Powder
  • 1½ teaspoon Cumin
  • 1 teaspoon Salt or to taste
  • Ground Pepper to taste

Ideas For Serving

  • Cilantro chopped
  • Green Onions chopped
  • Avocado diced
  • Shredded Lettuce
  • Sliced Jalapeno or Hot Sauce for additional heat
  • Tortilla Chips crushed

Instructions

Slow Cooker Instructions

  • Heat oil in a saucepan over medium heat. Add chopped onion and garlic and saute until softened stirring constantly about 3-4 minutes. Remove from heat.
  • Pour onion mixture into your crockpot, then add the broth, beans, tomatoes, corn, and seasonings. Stir to combine. Finally add the chicken breasts.
  • Cover and cook on low for 6-8 hours. Or high 3-4 hours.
  • Remove chicken from the crockpot and shred with forks. Add the chicken back into the soup and stir well. Add salt and pepper to taste if needed.
  • Serve with chopped cilantro, green onions, avocado and/or crushed tortilla chips.

Instant Pot Instructions

  • Press saute on the Instant Pot. Heat oil, then add onion and garlic stirring often for about 3-4 minutes until softened.
  • Add the broth, tomatoes, beans, corn, and seasonings. Stir well then add the chicken breasts.
  • Cover and cook on high pressure 10 minutes. Allow to natural release for 10 minutes. Then carefully turn the steam valve to the venting position to release the remaining steam.
  • Remove chicken from the instant pot and shred with forks. Add the shredded chicken back into the soup. Add salt & pepper to taste if needed. Serve in bowls and top with chopped cilantro, green onions, avocado, and/or crushed tortilla chips.
Tried this recipe?Mention @thrivingglutenfree or #thrivingglutenfree!