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

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

  • Author: anne
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes


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.



  • 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


Pressure Cooker Method

  1. Set the pressure cooker to saute
  2. 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
  3. Add the tomatoes, corn and water
  4. Cover and set the pressure cooker to medium pressure for 15 minutes
  5. Quick release the pressure cooker and carefully remove the top; remove the chicken and shred it
  6. Stir in the beans; cover and allow beans to heat through
  7. Just before serving add the lime juice and cilantro
  8. Adjust flavor with sea salt

Slow Cooker Method

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

Stove Top Method

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


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

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

Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.

  • Category: Dinner
  • Method: Stove-top, Pressure Cooker, Slow Cooker
  • Cuisine: Tex-Mex

Keywords: Easy Dinner, soup, chicken soup