Chicken Tortilla Soup

I got this recipe from one of Kevin’s aunts and it’s quickly become a regular in our dinner rotation. I’ve added a few spices to the original recipe to kick it up a bit but you could totally get away without them too. Tasty, healthy, and great for a busy work week.


  • 1 1/2 pounds chicken breast (raw, whole)
  • 2 15oz cans of black beans (undrained)
  • 2 15oz cans Rotel tomatoes w/ chiles (undrained)
    • regular diced or stewed tomatoes work too, but add a 4oz can of chiles
  • 1 cup salsa
  • 1 15oz can tomato sauce
  • 1/2 t garlic powder
  • 1 t cumin
  • 1 t smoked paprika
  • optional ingredients:
    • rice
    • tortilla chips
    • 16oz bag of frozen corn
    • shredded cheddar


  • combine all ingredients minus (rice, cheese, or chips) in a slow cooker or InstantPot.
  • If using a slow cooker: cook 4 hours on high or 8 hours on low.
  • If using an InstantPot: make sure lid is locked and valve on lid is closed. Select soup setting which should be 30 minutes at high pressure. Make sure to read the instructions about manual release vs regular before opening the lid. Safety first 🙂
  • Remove chicken breasts when finished and chop or shred with forks into bite size pieces. Then stir back into the soup.
  • Ladle over cooked rice or tortilla chips and top with sprinkle of shredded cheddar to make it a heartier meal.
  • Enjoy!

Author: Kate Mackie

Hi, I'm Kate! I love food, working out, and learning new things related to health and wellness. I'm a personal trainer and holistic nurse who's goal is to share info and help others in the process. I want to see you live your best life!

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