Crockpot Chicken Tortilla Soup

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Zesty chicken tortilla soup made with nourishing bone broth right in the instant pot or crockpot. A simple set it and leave it soup.

I love making soups with nourishing bone broth and pasture raised meats. It's an easy way to get in extra nutrients during the colder months. Now that we are in mid-December, we are starting to see more frosts and that colder winter weather is setting in. We do get temperatures down into the single digits until February where we live.

I have been trying to store my instant pot/slow cooker on the shelf to keep the counters cleared, but it manages to make its way back onto the counter every few days.

I made chicken tortilla soup the other day with homemade, locally sourced bone broth and it was really easy but nourishing. Bone broth is an easy substitute for beef or chicken broth in most soups. To make this soup, you simply put the chicken, salsa, and a few simple ingredients into the pot and let it cook.

This time, I decided to make it with some homemade baked tortilla chips, and they were so much better than store bought! I'll have a recipe for the homemade baked tortilla chips below.

How to Make Homemade Baked Tortilla Chips

Ingredients

One stack of corn tortillas (8-10)

Avocado oil

Flaky sea salt

lime juice (optional)

Instructions

Preheat the oven to 375 degrees F.

Brush the tortillas with avocado oil.

Cut the tortillas into triangles (like how you would cut a pizza) and then lay them out on a baking sheet lined with a silicone baking mat. Sprinkle the chips with salt and lime juice (if desired).

Bake the tortilla chips for 10-20 minutes, flipping halfway through. You will know they are done when they are hard and crispy.

How to Make Crockpot Chicken Tortilla Soup

Ingredients

1 lb chicken breast

6 cups chicken bone broth

1 ½ cups salsa

¼ cup lime juice

6 cloves garlic, minced

1 tbsp taco seasoning

1 tbsp cumin

½ tbsp paprika

2 teaspoon salt (or salt to taste)

2 cups black beans, cooked

2 cups white rice, cooked

For serving

tortilla chips

cilantro

lime juice or fresh limes

sour cream

shredded cheese

avocado

Instructions

Simply start by adding the chicken, broth, salsa, lime juice, garlic, taco seasoning, paprika, cumin, and salt to the pot of the crockpot or instant pot.

If using the crockpot, cook on high for 3-4 hours or if using the instant pot, cook on high pressure for 10 minutes.

Once the chicken is cooked, remove it from the pot and shred it before adding it back in.

Add in the rice and black beans and stir well.

Serve warm with your choice of tortilla chips, shredded cheese, sour cream, cilantro, lime, and fresh avocado.

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!

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