Pressure-Cooker Potato Soup

Pressure-Cooker Mexican Beef Soup

Pressure-Cooker Black Bean Chicken Nachos

Pressure-Cooker Homemade Chicken Broth

Pressure Cooker Chicken Enchilada Soup

Pressure-Cooker Red Pepper Chicken

Pressure-Cooker Turkey Vegetable Soup

Pressure-Cooker Black Bean Soup

Grandma's Pressure-Cooker Chicken Noodle Soup

Pressure Cooker Loaded Chicken Veggie Soup

Pressure-Cooker Tequila Salsa Chicken

Pressure-Cooker Homemade Chicken and Rice Soup

Pressure-Cooker Olive and Beef Soup

Pressure-Cooker French Onion Soup

Pressure-Cooker White Chile Chicken Enchilada Soup

Pressure-Cooker Tuscan Chicken Pasta

Instant Pot Cuban Chicken

Slow-Cooker Chicken Tortilla Soup

Home Dishes & Beverages Soups Broth & Stock Recipes

Pressure-Cooker Chicken Tortilla Soup

Name: Pressure-Cooker Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 servings (2-1/2 quarts)
Cuisine: North America, Mexican
Ingredients: 1 tablespoon canola oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1 pound boneless skinless chicken breasts; 1 carton (32 ounces) reduced-sodium chicken broth; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14 ounces) fire-roasted diced tomatoes; 1-1/2 cups frozen corn; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup minced fresh cilantro; Optional: Crumbled tortilla chips, chopped avocado, jalapeno peppers and lime wedges

3 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 30 min. + releasing

Makes

10 servings (2-1/2 quarts)

Updated: Feb. 23, 2023

Your family will thank you for this pressure cooker chicken tortilla soup! Leftovers taste amazing the next day. —Karen Kelly, Germantown, Maryland

Pressure-Cooker Chicken Tortilla Soup Recipe photo by Taste of Home

Next Recipe

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
1 carton (32 ounces) reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) fire-roasted diced tomatoes
1-1/2 cups frozen corn
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced fresh cilantro
Optional: Crumbled tortilla chips, chopped avocado, jalapeno peppers and lime wedges

Directions

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Press cancel. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure.
Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. Serve with optional toppings as desired.

Chicken Tortilla Soup Tips

What other pressure-cooker soups can I make?

There are many other pressure-cooker soups you can make, including potato soup, turkey chili and pork posole.

Are there tortillas in this tortilla soup?

There aren’t any soft tortillas in this recipe, but this soup is topped with crumbled tortilla chips.

What other methods can I use to make this chicken tortilla soup?

You can also make this chicken tortilla soup on the stovetop. In a stockpot, cook the onion in oil over medium heat for 6-8 minutes until tender. Add the garlic and cook for 1 minute; stir in the next 10 ingredients. Bring soup to a boil. Cover; reduce heat to low and simmer for 25 minutes. Remove the chicken and shred with two forks; return to the pot. Stir in cilantro and top with desired toppings. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts

1 cup: 141 calories, 3g fat (0 saturated fat), 25mg cholesterol, 580mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 starch.