Chicken Tortilla Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(17)
Ingredients
4-6 servings
- 2 tablespoons olive oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, minced
- 1-2 teaspoons cumin and/or chili powder
- a pinch of dried oregano (Mexican if you can find it)
- 28-ounce can crushed tomatoes
- 2 1/2 - 3 cups vegetable broth
- 1 pound boneless skinless chicken thighs
- 1 1/2 teaspoons salt
- 1 can pinto beans, drained and rinsed
- crispy tortilla strips, cilantro, lime, cotija or sour cream for topping
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Preparation
Chef’s notes
Instant Pot Instructions:
Heat the oil and sauté the onion, garlic, and jalapeño for 5-10 minutes until soft and fragrant. Add in the crushed tomatoes, broth, chicken thighs, and salt. Seal the lid and set the cook time to 15 minutes with 10 minutes of natural pressure release. Remove the chicken from the pot to shred. Stir the shredded chicken back into the soup along with the pinto beans.
Slow Cooker Instructions:
Heat the oil in a pan on the stove and sauté the onion, garlic, and jalapeño for 5-10 minutes until soft and fragrant. Transfer to the slow cooker and add in the crushed tomatoes, broth, chicken thighs, and salt. Stir and cook on low for 6-8 hours. Remove the chicken from the slow cooker to shred. Stir the shredded chicken back into the soup along with the pinto beans.