Pressure Cooker (or Slow Cooker) Chicken Tortilla Soup

This soup may not look like anything out of the ordinary, but the flavor is unreal! I don't know what magic happens in a pressure cooker, but the flavors are quickly enhanced, which makes this soup amazing. It's easily my new favorite chicken tortilla soup recipe and I've tried a lot!

I also included directions for making this soup in a slow cooker if you don't own a pressure cooker, which will yield a similar result. But if you have a pressure cooker, make sure you try it in there first because it turned out so well!

Pressure Cooker (or Slow Cooker) Chicken Tortilla Soup

Adapted from Mel’s Kitchen Cafe

2 tsp. olive oil

1/2 cup diced onion

2 tsp. minced garlic

1 medium red bell pepper, seeded and diced

1 tsp. salt

1/2 tsp. black pepper

5 cups low-sodium chicken broth

8 oz. can tomato sauce

1 (15 oz.) can diced tomatoes, undrained

1 (15 oz.) can black beans, rinsed and drained

2 tsp. chili powder

1 tsp. dried oregano

1/2 tsp. ground cumin

1 1/2 lbs. (about 2 medium) chicken breasts, cut into 1-inch pieces

1 cup frozen corn 

2 Tbsp. fresh lime juice

Toppings: sour cream, shredded cheese, cilantro, lime wedges, crushed tortilla chips

Pressure Cooker Directions

1. Using the sauté function, heat the olive oil and sauté the onion, garlic and red bell pepper for 2-3 minutes until the onion starts to soften.

2. Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, cumin and chicken. Stir.

3. Secure the lid and cook on high pressure for 7 minutes.

4. Let the pressure naturally release for 10 minutes before using quick release to let out the remaining pressure.

5. Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.

Slow Cooker Directions

1. In a skillet, heat the olive oil over medium heat and sauté the onion, garlic and red bell pepper for 2-3 minutes until the onion starts to soften. Scrape the mixture into the slow cooker.

2. Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, cumin and chicken. Stir.

3. Cook on low for 4-6 hours or on high for 2-3 hours. Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.