Ingredients:

  • 1 tablespoon olive oil (15 ml) — optional if browning chicken/onions
  • 1 medium yellow onion, diced (about 1 to 1¼ cups / 150–175 g)
  • 3 garlic cloves, minced (about 1 tablespoon / 9 g)
  • 1½ lb boneless skinless chicken breasts or thighs (680 g)
  • 3 cups low-sodium chicken broth (720 ml)
  • 1 can (15 oz / 425 g) diced tomatoes (undrained) OR 2 cups fresh tomatoes, diced (300 g)
  • 1 can (10–12 oz / 280–340 g) red enchilada sauce (mild or medium) — about 1¼–1½ cups (300–360 ml)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup frozen corn (or canned, drained) (150 g)
  • 1 tsp ground cumin (2.5 g)
  • 1 tsp chili powder (2.5 g)
  • ½ tsp smoked paprika (optional) (1 g)
  • ½ tsp dried oregano (1 g)
  • ½–1 tsp kosher salt, to taste (2–6 g)
  • ¼ tsp freshly ground black pepper (1 g)
  • 2–3 small corn tortillas, cut into strips OR 2 tablespoons masa harina mixed into 1/2 cup water for thickening
  • 2 tablespoons lime juice (30 ml) — from 1 medium lime
  • 1 cup shredded cheddar or Mexican blend cheese (112 g) — for serving
  • ½ cup chopped fresh cilantro (15 g) — for garnish
  • 1 ripe avocado, diced — for garnish
  • ½ cup sour cream or Greek yogurt (120 g) — for garnish
  • Lime wedges for serving
  • Tortilla chips or strips for crunch

Instructions:

  1. Prepare aromatics: Optional - warm oil in a skillet over medium heat; sauté diced onion until translucent, 3–4 minutes. Add garlic and cook 30 seconds until fragrant. This step deepens flavor but can be skipped.
  2. Combine base ingredients in the cooker. Slow Cooker: place raw or seared onion and garlic in the slow cooker. Add chicken, chicken broth, diced tomatoes with juices, enchilada sauce, black beans, corn, cumin, chili powder, smoked paprika, oregano, salt and pepper; stir to combine. Add tortilla strips now or add masa later to thicken.
  3. Combine base ingredients in the cooker. Instant Pot: use Sauté to soften onions and garlic (optional), then cancel Sauté. Add chicken, broth, tomatoes, enchilada sauce, black beans, corn and spices into the pot. If using masa, do not add yet—add after pressure cooking.
  4. Cook until chicken is tender. Slow Cooker: cover and cook on LOW 6–8 hours or HIGH 3–4 hours until chicken is easily shreddable. Instant Pot: close and seal the lid; pressure cook on HIGH for 12 minutes for raw breasts/thighs. Allow natural release 10–15 minutes, then quick release remaining pressure.
  5. Shred chicken and return to pot: remove chicken to a board or bowl, shred with two forks or chop, then return shredded chicken to the cooker and stir to combine.
  6. Thicken and finish soup: If using corn tortilla strips, tear softened tortillas into small pieces and stir into soup; simmer 10 minutes (slow cooker on warm or Instant Pot on Sauté) until tortillas break down and thicken the broth. If using masa harina, whisk 2 tablespoons masa into ½ cup water until smooth, stir into soup and simmer 3–5 minutes until thickened. For Instant Pot, use Sauté mode for a few minutes to activate thickener. Stir in lime juice and adjust salt, pepper, or spices to taste.
  7. Serve and garnish: ladle soup into bowls and top with shredded cheese (it will melt into the hot soup), a dollop of sour cream or Greek yogurt, diced avocado, chopped cilantro, extra tortilla strips or chips and a lime wedge.
  8. Doneness cues and tips: chicken is done when it shreds easily and reaches 165°F (74°C). Broth should be slightly thickened after tortillas or masa; simmer longer to reduce or add broth to loosen. Use low-sodium broth and adjust salt at the end; rotisserie chicken can be added at the end for a shortcut.