Easy Chicken Tortilla Soup Recipe
This easy chicken tortilla soup combines bold flavors with minimal effort, featuring a hearty mix of salsa verde, red enchilada sauce, and brown rice. Perfect for a quick, comforting meal, this soup offers smoky, zesty, and slightly spicy notes that are enhanced with optional toppings like crushed tortilla chips, mango, and avocado.
Equipment
- Slow Cooker (Optional)
- Pressure Cooker (Optional)
- Large Pot (for stovetop)
Ingredients
- 1 medium yellow onion diced
- 2 garlic cloves minced or grated
- 1 pound boneless skinless chicken breast
- 1 teaspoon kosher salt
- Freshly ground pepper to taste
- 3 cups red enchilada sauce
- 3 cups salsa verde
- ¾ cup uncooked brown rice
- Juice of 1 lime
- ½ cup fresh cilantro chopped, plus more for serving
Optional Toppings:
- 2 cups lightly crushed tortilla chips
- 1 mango peeled and diced
- 1 avocado sliced
- 1 cup shredded cheddar cheese
- ½ cup full-fat plain Greek yogurt
Instructions
Slow Cooker Method (4–7 Hours):
- Add the onion, garlic, chicken, salt, and pepper into the slow cooker. Pour in the enchilada sauce, salsa verde, and 3 cups of water. Mix in the brown rice.
- Cover the slow cooker and let it cook on low for 6–7 hours or on high for 4–6 hours until the chicken becomes tender enough to shred.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in the lime juice and cilantro, adjusting salt if necessary.
- Serve in bowls and top with any desired garnishes such as tortilla chips, mango, avocado, cheese, or yogurt.
Pressure Cooker Method (20 Minutes + Pressure Release):
- Place the onion, garlic, chicken, salt, and pepper in the pressure cooker. Add the enchilada sauce, salsa verde, and 3 cups of water, then stir in the brown rice.
- Secure the lid and cook under high pressure for 18 minutes. Once done, release the pressure naturally or use a quick release.
- Remove the chicken, shred it, and return it to the pot. Stir in the lime juice and cilantro, then adjust seasoning if needed.
- Ladle the soup into bowls and finish with your choice of toppings.
Stovetop Method (1 Hour):
- Heat a large pot over medium heat and sauté the onion, garlic, chicken, salt, and pepper for 2–3 minutes. Pour in the enchilada sauce, salsa verde, and 3 cups of water, then add the brown rice.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes, stirring occasionally. Check that the chicken is fully cooked and can be easily shredded.
- Shred the chicken with forks, return it to the pot, and stir in the lime juice and cilantro. Adjust salt and pepper as needed.
- Dish out the soup into bowls and garnish with toppings of your choice.
Notes
- For a smokier flavor, consider adding a teaspoon of smoked paprika or chipotle powder.
- To make this dish vegetarian, substitute chicken with black beans and/or roasted vegetables.
- Brown rice can be swapped for white rice, quinoa, or omitted for a lighter soup.
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