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Instant Pot or Crockpot Mexican Tortilla Soup

Posted on September 4, 2026 by David Knight

Chicken tortilla soup with tomatoes, enchilada sauce, black beans, corn and Mexican-style seasonings, with both slow-cooker and pressure-cooker methods.

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Instant Pot or Crockpot Mexican Tortilla Soup

Chicken tortilla soup with tomatoes, enchilada sauce, black beans, corn and Mexican-style seasonings, with both slow-cooker and pressure-cooker methods.
Print Recipe
Prep Time 10 minutes mins
Course Soup
Cuisine Mexican
Status To Try
Servings 6 servings

Ingredients
  

  • 1 pound boneless skinless chicken breasts uncooked/raw
  • 1 15-ounce can whole peeled tomatoes undrained, or fire-roasted diced tomatoes
  • 1 10-ounce can red enchilada sauce
  • 1 1/2 teaspoons garlic minced
  • 1 yellow onion diced
  • 1 4-ounce can fire-roasted diced green chiles
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can fire-roasted corn undrained
  • 1 32-ounce container chicken stock or broth
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 3/4 teaspoon paprika
  • 1 bay leaf
  • seasoned salt and freshly cracked pepper to taste
  • 1 tablespoon cilantro chopped
  • tortilla strips, lime juice, sharp cheddar, avocado and cilantro for serving

Instructions
 

Crockpot

  • Add trimmed chicken to a large crockpot. Gently crush tomatoes and add with their juices, enchilada sauce, garlic, onion, green chiles, black beans and corn.
  • Add chicken stock, cumin, chili powder, paprika, bay leaf, and salt and pepper to taste. Cover and cook 3-4 hours on High or 5-7 hours on Low, until chicken shreds easily.
  • Remove and shred chicken, return it to the crockpot, add cilantro, adjust seasoning and add fresh lime if desired. Remove bay leaf.
  • Serve with cheese, sour cream, cilantro, lime and tortilla strips.

Instant Pot

  • Using Sauté, heat 1 tablespoon olive oil and sauté garlic and onion 3-4 minutes until onion starts to soften.
  • Add trimmed chicken and all remaining ingredients; stir.
  • Cook at high pressure for 7 minutes. Naturally release 10-15 minutes, then quick-release remaining pressure. Shred chicken and return it to the pot. Adjust seasoning, add lime if desired, and remove bay leaf.
  • Serve with preferred toppings.

Notes

Source states its displayed total time excludes actual cooking time and varies by method.
Keyword InstantPot, main-dishes-poultry, soup
Tried this recipe?Let us know how it was!

Source: Chelsea's Messy Apron

Category: Uncategorized

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