Recipe type: Soup
Cuisine: Mexican
Serves: 6 servings
Quick, delicious, authentic chicken tortilla soup!
  • 2 large chicken breasts
  • 1 yellow onion diced
  • ¾ c. cilantro roughly chopped
  • 1½ c. frozen corn kernels
  • 14.5 oz. can petite diced tomatoes with juice
  • 5 oz. can tomato paste
  • 15 oz. can black beans
  • 5 c. chicken broth
  • 2 tsp. chili powder ( I like smoked chipotle chili powder best)
  • 1 tsp. salt
  • 2 tsp. cumin
  • 1 tbsp garlic powder
  1. Add whole chicken breasts, diced onion, cans of tomatoes, tomato paste and chicken broth to the pressure cooker pot.
  2. Close securely and set to high for 10 minutes. Release pressure for 10 more minutes after before removing the lid.
  3. Open the pot and shred the chicken, which will be cooked to perfection and tender by now. This is easy to do with 2 forks pulling opposite directions.
  4. Now add cilantro, corn, beans, chili powder, salt, cumin and garlic and stir until combined.
  5. Simmer on low for about 5 minutes more until corn and beans are heated through.
  6. Serve with the toppings or garnishes of your choice including a crumble of tortillas and enjoy!
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