Spicy chicken tortilla soup is filled with vibrant flavors that blend perfectly together to make a comforting and satisfying bowl of soup. It can be made on top of the stove, in a pressure cooker or slow cooker. It’s gluten-free and you can also make this soup vegetarian.

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A Spicy Soup Recipe

Spicy chicken tortilla soup is packed with flavor and can be on the table in less than one hour when it’s made in a pressure cooker.

This soup has the perfect balance of healthy and wholesome ingredients like chicken, juicy tomatoes, spicy jalapenos, black beans and corn that all blend so well together. The chicken is cooked in the soup which adds a ton of flavor and saves time.

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. Don’t forget the toppings! Our favorites are crushed tortilla chips, with slices of avocado and a spoonful of Greek Yogurt and shredded cheese.

Here is what you will need to make this spicy soup: boneless chicken breasts, water, diced tomatoes, corn,red bell pepper, green bell pepper, jalapeno pepper, onion, garlic, cumin, chili powder, dried oregano, black beans, fresh cilantro, and a pressure cooker, slow cooker or soup pot.

Here is How to Make Spicy Chicken Tortilla Soup

In a Pressure Cooker or Instant Pot -The most flavorful method!

Set the pressure cooker to saute
Place the chicken, onions, peppers, garlic and seasonings into the pressure cooker and saute
Add the tomatoes, corn and water
Set the pressure cooker to medium pressure for 15 minutes
Quick release and carefully remove the top remove the chicken and shred it
Stir in the beans and cilantro
Cover and leave on warm heat
Just before serving add the lime juice

Slow Cooker Method

Place the chicken, water, tomatoes, garlic onions,peppers,corn and seasonings into a slow cooker and cook.
Once chicken is cooked through, remove it from the slow cooker and shred it.
Add the shredded chicken back to the slow cooker along with the beans and cook for one hour longer
Add the lime juice and cilantro and serve

On Top of the Stove

Heat the oil in over medium heat
Saute the chicken, garlic, onions bell peppers and seasonings until veggies begin to soften
Add the jalapeno, tomatoes and corn and stir
Add the chicken and cold water and bring to a boil reduce heat and simmer for 30 minutes
Remove the chicken and shred it and add back to soup
Add the beans, cilantro and lime juice

Spicy Chicken Tortilla Soup Tips and Variations

Freeze it

Store soup leftovers in a glass freezer safe container and freeze it. Thaw the soup in the refrigerator overnight and re-heat it on top of the stove for best results.

Make a Vegetarian Version

Leave out the chicken, add an extra cup of black beans and substitute vegetable broth for the water for a flavorful vegetarian/vegan version.

Adjust the flavors

For a Mild version if you don’t like spice, no problem! Just leave out the jalapeno pepper or use just 1 half of the jalapeno pepper.

If you use no salt added or low sodium tomatoes you may need to add sea salt before serving

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Spicy Chicken Tortilla Soup – Pressure Cooker, Slow Cooker or Stove-Top

an up close view of chicken tortilla soup in a white bowl

★★★★★

5 from 18 reviews

Spicy chicken tortilla soup is filled with vibrant flavors that blend perfectly together to make a comforting and satisfying bowl of soup. This recipe includes stove-top, pressure cooker, and slow cooker instructions as well as a vegetarian option.

Author: anne
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
Category: Dinner
Method: Stove-top, Pressure Cooker, Slow Cooker
Cuisine: Tex-Mex

Scale

Ingredients

1 Tablespoon of olive or avocado oil – for pressure and stove-top methods
3/4 pounds boneless skinless chicken breasts
3 cups cold water
1 1/2 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 1/2 teaspoons oregano
2 15 ounce cans black beans drained and rinsed
1/2 cup chopped cilantro
The juice of one fresh lime
Sea salt to taste

Instructions

Pressure Cooker Method

Set the pressure cooker to saute
Place the oil, chicken, onions, peppers, garlic and seasonings into the pressure cooker and saute until vegetables start to soften and chicken is slightly golden on the outside
Add the tomatoes, corn and water
Cover and set the pressure cooker to medium pressure for 15 minutes
Quick release the pressure cooker and carefully remove the top; remove the chicken and shred it
Stir in the beans; cover and allow beans to heat through
Just before serving add the lime juice and cilantro
Adjust flavor with sea salt

Slow Cooker Method

Place chicken through oregano into a slow cooker and cook on low for at least 4 hours
Remove chicken and shred and return back to slow cooker
Add the beans and cook for one hour longer
Add the fresh cilantro and lime juice just before serving
Adjust Flavor with sea salt

Stove Top Method

Heat the oil in over medium heat
Saute the chicken, garlic, onions bell peppers and seasonings until veggies begin to soften
Add the jalapeno, tomatoes and corn and stir
Add the chicken and cold water and bring to a boil
Reduce heat and simmer for 30 minutes
Remove the chicken and shred it and add it back to the soup
Add the beans, cilantro and lime juice and serve
Adjust flavor with sea salt

Notes

For a vegetarian version, leave out the chicken and replace the water with vegetable broth