Avocado, Cilantro, Shredded Cheese, Sour Cream, Greek Yogurt, Hot sauce.
Instructions
Add Chicken broth and enchilada sauce first to Instant Pot or Slow Cooker, then chicken breast, tomatoes with juices, black beans, and corn.
Slow Cooker- Cook on Low for 8 hours, or high for 4 hours. Shred Chicken in the pot, or remove to shred and place back in. Taste for seasoning and add more salt if needed. For the Creamy version, add 1 cup of heavy cream or half & half. Stir to combine.
Instant Pot- Lock the lid on, place the valve to 'sealing' and set the time to high pressure 25 minutes. Once the timer goes off, you can allow the pressure to release naturally for 10 minutes or carefully quick release the pressure. I use a wooden spoon to move the valve under my stove vent.Shred Chicken in the pot, or remove to shred and place back in. Taste for seasoning and add more salt if needed. For the Creamy version, add 1 cup of heavy cream or half & half. Stir to combine.
Baked Tortilla Strips
Cut corn tortillas into thin strips, place on a large baking sheet and drizzle with oil. Bake for 8 minutes at 350 degrees or until crispy. Remove and sprinkle with salt. Or use crushed up tortilla chips.
Serve Chicken Tortilla Soup with toppings like Shredded cheese, avocado, jalapenos, cilantro, and sour cream.
Video
Notes
Store leftovers without toppings up to 5 days in the refrigerator. Re-heat on stove or microwave, then add toppings.If you add cream, it will separate as it sits, just reheat and stir to combine again.Recipe for Homemade Enchilada SauceBeef and Sweet Potato Chili
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Keyword Chicken Tortilla Soup, Instant Pot Chicken Tortilla Soup