Appetizers & Snacks, Dinner, Side Dishes, Soups

Tex-Mex Chicken Tortilla Soup

  • Prep 10 mins
  • Total 30 mins
  • Easy
  • Serves 8

A healthy, gluten-free alternative to canned soups, have it for Sunday night dinner and leftovers all week! Nix the chicken and substitute vegetable broth for a vegan option!

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 1 pound boneless, skinless chicken breast
  • 6 cups chicken broth
  • 1 (12oz) jar salsa
  • 4 ounces tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 (15oz) can black beans, rinsed and drained
  • 2 cups frozen corn
  • for garnish Tortilla strips


  • Step 1

    Select SEAR/SAUTÉ and set temperature to HI. Select START/STOP to begin. Let Preheat for 5 minutes.  

  • Step 2

    Place the olive oil and onions into the pot and cook, stirring occasionally, for five minutes.

  • Step 3

    Add the chicken breast, chicken broth, salsa, tomato paste, chili powder, cumin, salt, pepper, and cayenne pepper. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. 

  • Step 4

    Select PRESSURE and set to HI. Set time to 10 minutes. Select START/STOP to begin. 

  • Step 5

    When pressure cooking is complete, allow pressure to release naturally for 10 minutes. After 10 minutes, quick-release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lead when the unit has finished releasing pressure.

  • Step 6

    Transfer the chicken breast to a cutting board and shred with two forks. Set aside.

  • Step 7

    Add the black beans and corn. Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin. Cook until heated through, about 5 minutes. 

  • Step 8

    Add shredded chicken back to the pot. Garnish with tortilla strips, serve, and enjoy!