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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

Spicy chicken tortilla soup is filled with vibrant flavors that blend perfectly together to make a comforting and satisfying bowl of soup.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive Time: 15 minutes
Total Time: 40 minutes

Click on serving size to scale this recipe

Course: Dinner Recipes
Cuisine: Tex-Mex
Keyword: instant pot chicken tortilla soup
Servings: 4
Calories: 324kcal
Author: Anne

Equipment

Scale this Recipe 4

Ingredients

  • 1 Tablespoon of olive or [avocado oil]
  • 3/4 pounds boneless skinless chicken breasts
  • 3 cups cold water
  • 1 1/2 cups diced tomatoes
  • 1 cup frozen corn
  • 1 red bell pepper
  • 1 diced green bell pepper diced
  • 1 jalapeno pepper small dice
  • 1 onion medium chopped
  • 2 cloves garlic chopped
  • 1 teaspoon cumin
  • 1 teaspoon [chili powder]
  • 1 1/2 teaspoons [oregano]
  • 2 15 ounce cans [black beans] drained and rinsed
  • 1/2 cup cilantro fresh, chopped
  • 2 tablespoons lime juice (fresh)
  • 1/4 teaspoon sea salt
US Customary - Metric

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 the soup warm until it's time to serve.

Notes

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.
Serving suggestions: Serve the soup topped with crushed tortilla chips, corn tortillas, slices of avocado, lime wedges or a dash of hot sauce, guacamole and a spoonful of sour cream or Greek yogurt.
Store leftover soup in the refrigerator for up to 5 days or the freezer for up to three months.

Nutrition

Serving: 11/2 cups | Calories: 324kcal | Carbohydrates: 40g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 867mg | Potassium: 1155mg | Fiber: 12g | Sugar: 5g | Vitamin A: 647IU | Vitamin C: 54mg | Calcium: 120mg | Iron: 5mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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