Chicken Tortilla Soup for Crock Pot and Instant Pot
Make this delicious Chicken Tortilla Soup for Crock Pot or an Instant Pot! It is easy and an amazing family dinner! Click to save the recipe!
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Servings: 5 bowls
Equipment
- Pressure Cooker One or the other
- Crock Pot
Ingredients
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1-1 1/2 lbs. boneless, skinless chicken thighs
- 3 cups chicken broth
- 1 can diced tomatoes If you want to use fresh, use 1 1/2 cups of fresh diced tomatoes but make sure to get all the juices from cutting into the soup.
- 1 15 oz can of Black Beans, lightly drained
- 3 4 oz. cans of diced green chilis, mild
- 1 tsp. freshly cracked black pepper
- 1 tsp. garlic salt
- 1 - 2 tsp. chili powder Use the second tsp if you like more spice.
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 1/4 cups frozen corn
- 1-2 tsp. sea salt to taste (Keep this set aside until the end.)
- 1-3 Tbsp. flour or corn starch Start with 1 and add subsequent amounts to thicken.
- Juice from 1 lime, divided
- Toppings: Avocado, sour cream, cilantro, additional salt and pepper to taste
Fried Tortilla Ingredients
- 3 white flour or corn tortillas
- 2 cups frying oil like vegetable oil
- Sea salt
Instructions
Chicken Tortilla Soup for Crock Pot or Instant Pot
- Add the onion and minced garlic to the Crock Pot or Instant pot and then add in the chicken.
- Next, add the broth, tomatoes, black beans, chilies and corn.
- Sprinkle the garlic powder, black pepper, chili powder, oregano, and cumin on top of the chicken and the vegetables.
- For the Crock Pot, cover and cook for 10 hours on low. For the Instant Pot, seal the pressure cooker and cook for 25 minutes.
- When done, remove the lids (If using the pressure cooker release the pressure first), and taste. Add in 1/2 or all of the lime juice as desired and season with the sea salt, using 1 tsp. at a time.
- Add in the flour or the corn starch to thicken if you like. Add 1 Tbsp. at a time so you can get a consistency you enjoy.
- Season with additional salt and pepper as desired and serve with tortillas, cilantro, avocado and sour cream if you like.
Instructions for frying the tortilla
- Cut the tortillas in strips.
- Add the oil to a pan on the stove and heat through on high. Then turn the heat down to medium to work with it.
- Add the tortilla strips - about 5 at a time - to the pan of hot oil. Be careful not to splash it because it will burn you. Use tongs to flip the tortilla strips after about 20 seconds.
- Give each strip 20-30 seconds on each side and then remove with the tongs. If your oil is too hot and they are burning, use less time.
- Add sea salt to the strips before they dry and then serve with the soup.