hearty crockpot chicken tortilla soup recipe

The pot lid rattles and you know dinner is almost ready.

That little hint from the float valve starting to move, a tiny hiss of the valve as pressure builds, it’s like your kitchen is telling you it’s time to get hungry. You catch those smells wafting up, a mix of spices and tender chicken, it’s just enough to make you forget the hectic day you had.

You remember setting up the whole thing in the morning quick, throwin' in the chicken breasts, the veggies you diced yesterday, and the enchilada sauce you keep on hand for dinner emergencies. Now, with a quick release done, it’s almost time to enjoy some seriously good soup without all the usual fuss.

What Makes Pressure Cooking Win Every Round

• It cooks your food fast – no hours of waiting around.
• You catch flavors getting so deep and rich – kinda like they’re hugging each other.
• The float valve tells you when pressure is up, so you don’t gotta guess.
• You can do a quick release or a natural release, whichever fits your mood.
• One pot cleanup – heck yeah, means less mess.
• It’s super versatile – soups, stews, even desserts turn out great.

Pressure cooking is a kitchen game-changer as you know. If you love speedy soups, check out our Easy Taco Soup and Easy Homemade Italian Penicillin Soup for more quick and tasty ideas to keep you cooking happy.

The Complete Shopping Rundown

Your list’s gonna be simple but full of flavor boosts. Grab three tablespoons of butter for that rich base to sauté your veggies.

Pick up one yellow onion, diced fine, plus one each red and yellow pepper for some sweet, colorful crunch.

Don’t forget two cloves of garlic for that bite, and about two teaspoons of salt split in two parts to season just right.

You’ll need roughly two pounds of boneless skinless chicken breasts, usually two or three depending on size.

Look for two 14.5-ounce cans of chicken broth and a 14-ounce can of red enchilada sauce to bring in that smoky, spicy vibe you love.

Spices gotta include cumin, chili powder, and oregano, plus a tablespoon of taco seasoning to round out that Mexican flair.

For creamy soup, scoop about one and a half cups half-and-half or heavy cream, plus a couple tablespoons of flour or cornstarch to thicken if you decide to go that route.

Optional but super nice are a can of pinto beans drained and some frozen corn, preferably not canned, about a cup and a half.

Lastly, fresh cilantro chopped up, about half a cup, makes a lovely garnish to tie it all together.

Your Complete Cooking Timeline

Step one start by melting butter in a skillet over medium heat.

Add diced onion, red and yellow peppers, garlic and a teaspoon of salt. Cook ‘em until softened, around 5 to 7 minutes.

Next toss those sautéed veggies into your crock pot with the chicken breasts.

Pour in chicken broth and that enchilada sauce, then add cumin, taco seasoning, and a pinch of salt.

Cover it up and set to cook on low for 6 to 8 hours or high for about 3 to 4 hours. This slow release time lets your chicken get tender and soak up all those spices.

When it’s done, carefully remove the chicken and shred it with two forks.

Toss the shredded chicken right back in and stir well. Let it cook for another 15 minutes so all those flavors meld together just right.

Smart Shortcuts for Busy Days

• Sauté veggies the night before so mornings are stress-free and quick.
• Use pre-cut frozen peppers and onions if your brain's fried after work.
• Grab canned pinto beans and frozen corn, but rinse the beans real good to cut down sodium.
• Set your crock pot on a timer so the soup's hot and ready when you walk in the door.
• Use rotisserie chicken shredded instead of raw to skip the long cooking step if you’re pressed for time.

The Flavor Experience Waiting for You

This soup hits you with a cozy warmth that wraps around you like a soft blanket.

The diced peppers and onions add a subtle sweetness that balances the smoky enchilada sauce and cumin spices.

With every spoonful, you catch creamy richness if you toss in that half-and-half, kinda like a secret treat to soothe your soul.

It’s garnished with bright cilantro that gives it a little fresh pop, and if you toss on some tortilla strips, you get that crunch that brings the whole thing together. Heck, it’s just feels right on a cool night.

How to Store This for Later

Store soup in airtight containers once fully cooled down to keep it fresh longer.

Freeze portions in smaller freezer bags to thaw out quick for those nights you need a fast meal.

Keep leftovers in the fridge for up to 4 days, but make sure you use the natural release method when reheating so it heats gently and stays tasty.

If you’re taking soup to work, pack in a thermos and it’ll keep warm till lunchtime.

Common Questions and Real Answers

• Can I use chicken thighs instead of breasts? Absolutely you can. Thighs add more flavor and stay juicy but adjust time slightly since thighs might cook faster.
• What if I don’t have half-and-half or cream? No worries. You can skip it or use milk or even a dairy-free alternative. It just changes creaminess a bit.
• How do I handle the float valve? This little gadget’s your guide when pressure's built up. If it’s up, just follow your recipe instructions on quick release or natural release to avoid splatter.
• Can I make this soup spicier? Totally. Add extra chili powder or a diced jalapeño with your veggies to kick it up a notch.
• Is it okay to use canned corn? Fresh or frozen corn’s way better here. Canned corn tends to get mushy and mess with texture, so if you gotta use canned, rinse well and add at the last minute.
• What’s the deal with quick release versus slow release? Quick release lets steam out fast, great if you’re in a hurry. Slow release takes more time but helps keep meat tender and prevents splatter.

For more delicious recipes, don’t miss our Easy Taco Soup and pressure cooker recipes collection packed with flavor and quick prep.