Quick Mexican Chicken Tortilla Soup

Angie Esteves


The pressure cooker I used is an Instant Pot pressure cooker and as such it is super easy to have this soup made in less than 20 minutes. This soup is absolutely delicious and you will love how fast it can be made. I did cheat and use tortilla strips that are sold in my supermarket but if you have stale corn tortillas you can make your own, I was just very LAZY this day.


★★★★★ 1 vote

10 Min
20 Min
Pressure Cooker/Instant Pot


  • 1-32 oz
    chicken stock/broth (low sodium)
  • 1-14 oz
    fire roasted diced tomatoes with chilies
  • 1-7 oz
    la herdez salsa casera (or your own favorite brand of salsa or taco seasoning)
  • 1-15 oz
    corn (or use frozen)
  • 1-14 oz
    black beans, drained
  • 1 small
    corn tortilla, stale, finely shredded or 2 tsps of fine corn meal
  • 1 small
    rotissiere chicken, cut up use amount you wish to add
  • 1 tsp
    garlic, minced
  • ·
    salt and pepper to taste

  • 1 pkg
    fresh gourmet tortilla strips, santa fe style (or you can make your own)
  • 1 small
  • 1 pkg
    2-cup mexican cheese

How to Make Quick Mexican Chicken Tortilla Soup


  1. Place all ingredients except for beans and corn into pressure cooker and pressure cook under manual for 8 minutes.
  2. Quick release and add beans and corn to pot.
  3. Press manual once again for 3 to 5 minutes.
  4. Enjoy!
  5. If not making this in a pressure cooker, place all ingredient into a Dutch oven or soup pot and heat up adding the chicken last. Cook for 15-20 minutes. Serve

Printable Recipe Card

About Quick Mexican Chicken Tortilla Soup

Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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