Chicken Tortilla Soup

It doesn’t happen very often in my house that I have any leftover or stale tortilla chips, but if you do…chicken tortilla soup is a great way to use them up. If you don't have tortilla chips leftover, this is still a great soup to make. In fact, it's nice to serve with some chips, salsa and guacamole along side. 

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The ingredients for this soup are all pretty standard and easy to come by. While this recipe calls for canned beans, it is entirely possible to cook your beans from scratch using your pressure cooker (see the pressure cooker charts below for cooking times) before making this soup. Using canned beans make this recipe a very quick fix and since there are two types of beans in the soup, more convenient than cooking from scratch.

Ingredients for Chicken Tortilla Soup - black beans, pinto beans, peppers, cilantro, tomato and chili powder.

I like using fire-roasted tomatoes for the soup, but if you can’t find a can of fire-roasted tomatoes you can always use regular tomatoes. If you want that smoky flavor, try adding a teaspoon of smoked paprika when you add the other spices. 

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Chicken tortilla soup in a pressure cooker with a ladle spooning some out.

Another variation you could make is to use chipotle in adobo instead of the Jalapeño pepper. A chipotle pepper is a smoked and dried Jalaepeño pepper, so it is comparable in heat, but with a smokier rather than bright flavor. If you love hot and spicy foods, try adding both!

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A bowl of chicken tortilla soup on a table next to a pressure cooker, along with chips, limes and a blue napkin.

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Chicken Tortilla Soup

  • Prep Time: 10 m
  • Cook Time: 12 m
  • Total Time: 22 m
  • Servings:


  • 2 tablespoons olive oil
  • 1 onion finely diced (about 1 cup)
  • 2 cloves garlic minced
  • 1 Jalapeño pepper minced or sliced into rings
  • 1 red bell pepper chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 28 ounces fire-roasted tomatoes diced
  • 3 cups good-quality or homemade unsalted chicken stock
  • 15 ounces canned black beans drained and rinsed
  • 15 ounces canned red kidney beans drained and rinsed
  • 1 teaspoons salt
  • 2 boneless skinless chicken breasts
  • 3 cups corn tortilla chips broken into pieces
  • 1 avocado peeled and sliced
  • ½ cup fresh cilantro leaves
  • 1 cup Cheddar cheese grated
  • 1 lime cut into wedges


  1. Pre-heat the pressure cooker using the BROWN or SAUTE setting.
  2. Add the olive oil. Sauté the onion for 3 to 4 minutes, stirring occasionally. Add the garlic, Jalapeño pepper, red pepper and spices, and cook for another minute or two. Add the tomatoes, chicken stock, beans and salt, give it a good stir and push the chicken breasts under the liquid. Lock the lid in place.
  3. Pressure cook on HIGH for 8 minutes.
  4. Reduce the pressure with QUICK-RELEASE method and carefully remove the lid. Remove the chicken to a side plate and when cool enough to touch, shred the chicken with two forks into small pieces.
  5. Return the chicken to the soup and season to taste with salt and freshly ground black pepper. Place some tortilla chips into each bowl and ladle the soup on top. Garnish with avocado, cilantro, Cheddar cheese and a lime wedge to squeeze.
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Comments (5)Post a Reply

    1. Sure. You will just cook it longer (about 2 to 3 times longer) and you might need to add a little more liquid if you have too much liquid evaporation.

    1. Hi Janet. Sadly, no the calories do not include the optional toppings. I’ll leave it up to you how much of those extras you want to add. 😉

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