You catch the smell through the steam vent and suddenly you are starving. That spicy aroma of chilies and garlic hits you just right, making your stomach rumble louder than before. It2 80 99s like the whole kitchen2 80 99s been working on this soup just for you.
The butter melts slow as you s2 80 aut0 onions and peppers, the sizzling sound adding more life to your kitchen. You notice the bright colors of red and yellow peppers dancing in the pan, teasing you about the flavors that soon gonna be yours.
As the crock pot pressure builds, you sit back and feel the thrill of waiting. The house fills with that warm, comforting scent. You know this soup's gonna be a solid hug in a bowl when it2 80 99s done.
What Makes Pressure Cooking Win Every Round
- You cut down on cook time big time, like from hours to way less.
- Foods come out super tender and juicy 'cause that pressure build seals in moisture.
- You get to keep nutrients better than slow cooking or boiling 'em out.
- Less cleanup 'cause you do everything in one pot, which is a big win for weeknights.
- It2 80 99s perfect for flavors to blend real good, like the spices in this tortilla soup.
- You got options like quick release or natural release, which gives you control over your cooking pace.
- The sealing ring makes sure no steam escapes, keeping all that good stuff inside.
What Goes Into the Pot Today
- 3 tablespoons butter for s2 80 aut0ing those veggies nice and soft.
- 1 yellow onion diced, adding that sweet, savory base.
- 1 red pepper diced plus 1 yellow pepper diced to bring vibrant color and flavor.
- 2 cloves garlic, minched finely cause garlic2 80 99s gotta pop in this soup.
- 2 teaspoons salt, split to season veggies and soup just right.
- 2 pounds boneless skinless chicken breasts, usually '2 80 99bout 2-3 big ones.
- 2 cans of chicken broth, each 14.5 ounces, making it rich and soupy.
- 14 ounces of red enchilada sauce to give your soup that bold, spicy kick.
- Spices like cumin, chili powder, oregano, and taco seasoning to make your taste buds dance.
Walking Through Every Single Move
First, you melt that butter in a skillet over medium heat. Toss in the diced onion, red and yellow peppers. Let them cook till they2 80 89re soft, about 5 minutes. You getting that great aroma going already.
Next, stir in the minced garlic and 1 teaspoon of salt. Cook it for a minute longer till it smells super fragrant. You gotta keep that garlic from burning so it stays sweet and mellow.
Then, you transfer your s2 80 aut0ed veggies straight into the crock pot. It2 80 99s starting to feel like this soup2 80 99s come alive now, right?
Put the chicken breasts in on top of those veggies, then pour in the chicken broth and red enchilada sauce. Sprinkle in cumin, chili powder, oregano, taco seasoning, and the remaining salt.
Put the lid on, making sure your sealing ring is set right so the pressure builds properly. Cook this on low for about 6-8 hours. If you2 80 99re pressed for time, go high for 3-4 hours.
When time2 80 99s up, carefully do a quick release or let it natural release if you got time. Pull out the chicken, shred it up with two forks, then dump the shredded meat back into the soup.
Give it a good stir and cook on low for another 15 minutes. Then scoop that warm, hearty soup up into your bowl and get ready to dig in.
Easy Tweaks That Make Life Simple
- Use pre-diced vegetables if you2 80 99re super swamped, it works real good to save time.
- Swap chicken breasts for thighs if you want more juicy, tender chunks.
- Half-and-half or heavy cream can be stirred in at the end if you want it creamy and smooth.
- Add frozen corn or drained pinto beans for extra heartiness; frozen is key, canned ruins the texture.
When You Finally Get to Eat
You scoop out that soup and the hot steam hits your face 2 80 94 spicy and rich with the scent of cumin and garlic. You feel that warmth spreading in your hands from the bowl right away.
The flavors hit a home run 2 80 94 the tender shredded chicken mixes perfect with the sweet peppers and smooth broth. The enchilada sauce adds a gentle heat, just enough to make your taste buds tingle without burning up.
Each bite2 80 99s a comforting blend of creamy and zesty, kinda like a spicy hug. You catch little bursts of fresh cilantro and the crunch of tortilla strips, making every spoonful a treat.
Keeping Leftovers Fresh and Ready
Put any leftovers in airtight containers and pop 2 80 98em in the fridge. They2 80 99ll stay good for about 3-4 days, perfect for quick lunches or dinners later in the week.
If you got a bunch, freeze some soup in freezer-safe bags or containers. Just make sure it cools completely before sealing up tight, and it2 80 99ll keep well for up to 3 months.
When you2 80 99re ready to eat it again, thaw overnight in the fridge. Reheat on the stove or microwave with a little stir to get that cozy soup back to life.
Everything Else You Wondered About
- Can I use chicken thighs instead of breasts? Yeah, they2 80 99re juicier and cook great in the crock pot. Just expect a little more fat.
- Do I have to use enchilada sauce? It really gives that kick, but you can use salsa or a mix of tomato sauce with chili powder if you prefer.
- What2 80 99s the best way to thicken the soup? Stir in 2-3 tablespoons of flour or cornstarch near the end of cooking. Let it simmer till it thickens up.
- How do I know when the pressure cooker is done? Once the pressure build reaches the right point, the timer starts. When it2 80 99s done, you can do a quick release or natural release depending on your recipe.
- Can I make this gluten-free? Yep, just use gluten-free taco seasoning and check your enchilada sauce2 80 99s label to be sure.
- What toppings go best? Tortilla strips, shredded cheese, sour cream, avocado slices, or fresh cilantro are all dang good choices.
For more hearty Mexican-inspired dishes, check out our Delicious Enchilada Pasta: A Flavorful Tex-Mex Fusion Dish, packed with rich flavors and easy to make. Or, if you2 80 99re in the mood for a fun snack, try our Cheesy Taco Sticks Recipe: Easy, Fun Snack Idea for Everyone that2 80 99s perfect for game nights and parties.
Chicken Tortilla Soup Crock Pot
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 3 tablespoons butter for sautéing
- 1 yellow onion diced
- 1 red pepper diced
- 1 yellow pepper diced
- 2 cloves garlic minced finely
- 2 teaspoons salt split between veggies and soup
- 2 pounds boneless skinless chicken breasts
- 2 cans chicken broth 14.5 ounces each
- 14 ounces red enchilada sauce
- cumin to taste
- chili powder to taste
- oregano to taste
- taco seasoning to taste
Instructions
Cooking Steps
- Melt butter in a skillet over medium heat. Sauté diced onion and peppers for about 5 minutes until soft.
- Add minced garlic and 1 teaspoon salt. Cook 1 more minute until fragrant.
- Transfer sautéed veggies to the crock pot.
- Add chicken breasts, chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, and remaining salt.
- Place lid on crock pot. Cook on low for 6-8 hours or high for 3-4 hours.
- When done, release pressure. Remove chicken, shred with two forks.
- Return shredded chicken to soup. Stir well.
- Cook on low for another 15 minutes. Serve hot with desired toppings.
