Chicken Tortilla Soup

Delicious, and colorful chicken tortilla soup for a cozy fall day!

A hearty and delicious authentic Mexican chicken tortilla soup that takes 30 minutes to make!


  • 2 large chicken breasts
  • 1 yellow onion, diced
  • 3/4 cup cilantro, roughly chopped
  • 1 1/2 cup frozen corn kernels
  • 14.5 ounce can petite diced tomatoes with juice
  • 5 ounce can tomato paste
  • 15 ounce can black beans
  • 5 cups chicken broth
  • 2 teaspoons chili powder (I like smoked chipotle chili powder best)
  • 1 teaspoon salt
  • 2 teaspoon cumin
  • 1 tablespoon garlic powder


  1. Add whole chicken breasts, diced onion, cans of tomatoes and 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. 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 toppings or garnishes of your choice including a crumble of tortillas and enjoy!