Description
This 5-Ingredient Chicken Tortilla Soup is a quick and easy Mexican-inspired meal, perfect for busy weeknights! With just five simple ingredients, this hearty and flavorful soup can be made in a Crock Pot, Instant Pot, or on the stovetop. Topped with shredded cheese, avocado, and crunchy tortilla chips, it’s a delicious and healthy recipe for lunch or dinner.
Ingredients
Units
Scale
- 1 quart chicken broth
- 1 lb chicken breast
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 packet taco seasoning
Instructions
Slow Cooker (Crock Pot) Method:
- Add all ingredients to the slow cooker and cook on low for 3-4 hours.
- After 2-3 hours, remove the chicken, shred it, and return it to the pot.
- Let cook for another hour.
- Serve hot with your favorite toppings.
Instant Pot Method:
- Add all ingredients to the Instant Pot. Seal the lid and set to “Manual” or “Pressure Cook” for 10 minutes.
- Quick-release the pressure, then remove and shred the chicken.
- Stir the shredded chicken back into the soup and serve.
Stovetop Method:
- Add all ingredients to a large pot and bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes, until chicken is fully cooked.
- Remove the chicken, shred it, then return it to the pot.
- Simmer for another 5 minutes and serve.
Notes
- Top with shredded cheese, avocado slices, sour cream, or tortilla chips for extra flavor.
- Use rotisserie chicken for an even quicker version.
- Add corn or diced bell peppers for extra texture.
Nutrition
- Serving Size: 1 serving
- Calories: 195 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 2g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 45mg