Spicy chicken tortilla soup is filled with vibrant flavors that blend perfectly together to make a comforting and satisfying bowl of soup that the whole family will love.
This recipe was originally posted in 2019. It's been updated for content and photos.
Tender chicken, juicy tomatoes, spicy jalapeno peppers and back beans never tasted so good! That's because electric pressure cookers make soups like chicken tortilla soup and mushroom barley soup taste amazing.
Why This Recipe Works
- It's easy! Make it in less than one hour with minimal effort
- Spicy chicken totilla is made with healthy, simple ingredients, and tastes great!
Here is What You Will Need to Make Spicy Chicken Tortilla Soup
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This is an overview of the ingredients and steps to make this recipe, scroll down for a printable recipe card with exact measurements and instructions.
Ingredient List
- Boneless Skinless Chicken Breast
- Diced Tomatoes
- Red Bell Pepper
- Green Bell Pepper
- Fresh Jalapeno Pepper
- Medium Onion
- Garlic
- Cumin
- Chili Powder
- Dried Oregano
- Black Beans
- Frozen Corn
- Fresh Cilantro
- Freshly Squeezed Lime Juice
- Water
Equipment Needed to Make this Recipe
Here is How to Make Instant Pot Chicken Tortilla Soup
Prepare the Ingredients: Chop the vegetables, and cilantro, measure the spices, drain and rinse the beans, squeeze the lime juice, measure the tomatoes.
Set the electric pressure cooker to the saute setting and add the oil.
Step 1. Brown the Chicken
Once the instant pot is hot, add the chicken and cook for a few minutes until it turns brown, flip it over and brown the side.
Step 2. Add the Vegetables
Turn the saute setting off, and add spices, chopped peppers, onions, garlic and corn.
Step 3. Add Tomatoes
Pour the tomatoes and water over the ingredients that are in the Instant Pot.
Cover the pressure cooker and cook on high setting 15 minutes and slow-release for 5 to 8 minutes.
Step 4. Shred the Chicken
With the pressure cooker on the warm setting, remove the chicken from the soup and shred it with two forks.
Step 5. Add the Shredded Chicken
Return the shredded chicken back to the instant pot.
Step 6. Add the Beans
Stir in the beans, cilantro and lime juice; cover loosely to keep warm until it's time to serve.
Ingredient Notes & Substitutions
Boneless chicken breasts can be substituted with boneless chicken thighs.
Diced tomatoes - Fresh or canned diced tomatoes will work, I like to use fire-roasted diced tomatoes that are low in sodium.
Bell peppers - You can use any combination of bell peppers to make this soup, I like to use a combination of red and green or you can use all red or all green.
Jalapeno Pepper. Use fresh jalapeno peppers for the best flavor in this recipe. Canned pickled jalapeno peppers will alter the flavor of the soup.
If you don't have jalapeno peppers, add ¼ teaspoon of cayenne pepper (more or less to taste).
Corn. Fresh, frozen or canned corn will work in this recipe. Look for corn that doesn't have butter or flavors added to it.
Black Beans can be substituted with pinto, kidney beans, or a combination of beans. I like to use canned and drained beans in this recipe to make it easy. Dried beans can also be used to make this soup but they must be cooked before adding them to the soup.
Fresh Cilantro - Not a lover of cilantro? You can leave it out but will change the flavor of the soup.
Serving Suggestions
A hearty bowl of chicken tortilla soup is perfect for a quick and healthy dinner. We like to serve it with a side salad like this loaded chopped salad or spinach salad.
Don't forget the toppings! Our favorites are crushed tortilla chips, corn tortillas, slices of avocado, lime wedges, a dash of hot sauce, guacamole, and a spoonful of sour cream or Greek yogurt and shredded cheese.
Storing and Reheating Leftovers
Refrigerate leftover chicken tortilla soup in an airtight container for up to 5 days.
Freeze leftover soup for up to three months.
Defrost it in the refrigerator overnight.
Reheat leftover soup on top of the stove or in the microwave.
Spicy Chicken Tortilla Soup Tips and Variations
Vegetarian Tortilla Soup. Leave out the chicken, add an extra cup of black beans and substitute the vegetable broth for the water for a flavorful vegetarian soup.
Mild Chicken Tortilla Soup. if you don't like spice, no problem! Leave out the jalapeno pepper, use half of the jalapeno pepper or poblano peppers.
Low Carb Chicken Tortilla Soup. For a low-carb version of this soup, omit the corn and beans or use half of the amount.
Tips
- Adding the canned beans at the end of the cooking process will prevent them from becoming too soft and soggy
- To control the sodium, use low sodium ingredients (tomatoes beans and corn) and add salt to taste just before serving.
Can I Make Chicken Tortilla Soup on Top of the Stove?
Yes! You can. Here's how to make stove top soup:
Place the chicken into a large saucepan and add water. Cover and bring the chicken to a boil. Reduce the heat and simmer for 30 minutes.
While the chicken is cooking, saute the garlic, onions, peppers and spices until they begin to soften. Set them aside until the chicken is cooked.
Once the chicken is cooked, remove it from the pot and shred it. Add the shredded chicken back to the pot with the water and stir in the sauteed vegetables, tomatoes, corn, and beans. Reduce to low heat, cover and simmer for 30 minutes.
Stir in the cilantro and lime juice and serve.
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Can I Make This Soup with Leftover or Rotisserie Chicken?
Yes. Replace the water with chicken or vegetable broth for flavor and add the shredded chicken once the vegetables have been sauteed and mixed with the broth and tomatoes.
Have you Tried these Soup Recipes Yet?
- Turkey Chili Soup
- Sausage and Kale Soup with White Beans
- Vegetable Minestrone Soup
- Mushroom Barley Soup
If you like this recipe, please comment and rate it below!
Click on serving size to scale this recipe
Ingredients
- 1 Tablespoon of olive or [avocado oil] - for pressure and stove-top methods
- ¾ pounds boneless skinless chicken breasts
- 3 cups cold water
- 1 ½ cups [diced tomatoes]
- 1 cup frozen organic corn
- 1 diced red or yellow bell pepper
- 1 diced green bell pepper
- 1 jalapeno pepper small dice – optional
- 1 medium onion diced
- 2 cloves chopped garlic
- 1 teaspoon cumin
- 1 teaspoon [chili powder]
- 1 ½ teaspoons [oregano]
- 2 15 ounce cans [black beans] drained and rinsed
- ½ cup chopped cilantro
- The juice of one fresh lime
- Sea salt to taste
Instructions
- Prepare the ingredients: chop the vegetables and cilantro, measure the spices, drain and rinse the beans, squeeze the lime juice, measure the tomatoes
- Set the Instant pot or pressure cooker to the saute setting. Once it's hot add the chicken and cook for a few minutes on each side to brown the chicken.
- Turn off the saute setting and add the corn, chopped onions, peppers, garlic, spices, water and tomatoes.
- Cover the Instant Pot and cook the soup on high pressure for 10 minutes and slow-release 5 to 8 minutes.
- Carefully release any remaining pressure and remove the top. Take the chicken out and shred it with two forks.
- Place the shredded chicken back into the instant pot along with the beans, cilantro and lime juice.
- Keep warm until it's time to serve.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Joni Gomes says
Made this recipe and it turned out so well! Very excited for the leftovers 🙂
Vanessa says
This was so good! I love how easy it is to make in the pressure cooker.
Annemarie says
The flavor is perfect with the fresh cilantro and lime juice! Yum!