Steam curls up from the valve and your stomach starts talking back. That scent of garlic, onion, and chilies mixes with a faint smoky undertone from those fire-roasted tomatoes. You know you glad you grabbed the pressure cooker for this one.
The kitchen fills up with warmth and you feel that kind of cozy settle in your bones. There’s this relaxing buzz when the pressure builds and the sealing ring does its thing, locking in all those flavors tight. It’s real nice knowing dinner’s coming together fast.
In just a few short minutes, the natural release lets you peek inside, steam dancing in the air with that tempting broth depth you can’t resist. You remember how much easier this soup is compared to the hours you’d usually spend simmering on the stove. You’re ready for that tender pull of juicy shredded chicken in every bite.
What Makes Pressure Cooking Win Every Round
- It locks in flavor so your broth tastes deep and rich without long cooking.
- Pressure cooks fast so you don’t gotta wait forever for a warm homemade meal.
- The sealing ring helps keep all moisture inside making soup extra juicy.
- Quick release lets you control how much the flavors mingle by stopping the cooking whenever.
- It makes chicken so tender it almost falls apart with the slightest pull from your fork.
- Cleanup’s less messy cause everything cooks in one pot, saving you time to chill.
Your Simple Ingredient Checklist
- 2 teaspoons olive oil for sautéing that onion and garlic real good.
- 1 onion roughly chopped cause you want chunks that still hold some bite.
- 3-4 cloves garlic roughly chopped, you can smell how good this is gonna be.
- 1 jalapeno pepper, stem and seeds out if you want less heat, roughly chopped.
- Kosher salt and freshly cracked black pepper to season just right.
- ¼ teaspoon dried oregano for that earthy touch.
- ¼ teaspoon cumin to add a slightly smoky spice flavor.
- ½ teaspoon ground chipotle pepper makes it kind of smoky and spicy.
- 1 14-ounce can fire roasted tomatoes with green chiles for that smoky broth depth.
- 3 cups chicken stock to bring it all together and add that rich chicken taste.
- ¾ cup black beans for some protein and texture.
- ¾ cup frozen corn for sweet pops of flavor.
- 1 cup shredded rotisserie chicken for your tender pull.
- Shredded cheese like colby jack, monterey jack, or pepper jack, your pick.
- Quartered limes, cubed avocado, chopped cilantro, sliced green onions for garnishes.
- 2 small corn tortillas cut into thin strips for that crispy crunch topping.
- Sliced jalapenos if you like it hotter on top.
How It All Comes Together Step by Step
First, heat your olive oil in the pressure cooker pot on medium. Toss in the chopped onion, garlic, and jalapeno and sauté ‘em up until softened, about 5 minutes. You’ll smell this starting to come alive.
Season everything with kosher salt, black pepper, oregano, cumin, and ground chipotle pepper. Stir to combine and get those spices working with your veggies real good.
Add your can of fire roasted tomatoes with green chiles and pour in the chicken stock. Stir it up and bring it all to a boil right in the pot.
Pop the lid on carefully setting the sealing ring and lock it up. Cook on high pressure for about 10 minutes, then let it do a natural release for 10 more. That way the flavors settle and get nice and cozy together.
Once the pressure’s down, you can use an immersion blender to partially blend the soup if you want it smoother. This step’s totally up to you, kinda relaxes the texture without losing all the chunkiness.
Finally, stir in the shredded rotisserie chicken, black beans, and frozen corn. Let it simmer a quick 5 minutes with the lid off so everything heats through and gets a little more cozy.
Smart Shortcuts for Busy Days
You can totally grab pre-chopped onion and pre-minced garlic from the store. It’s a real time saver and the flavor’s still bangin’. Just toss ‘em right in.
If you got rotisserie chicken leftovers from another meal, this is the perfect place to use them. Saves you from cooking the chicken and makes prep way faster.
Frozen corn and canned beans kinda cut down on washing and chopping. Keep some staples like these in your pantry and freezer and you’re ready in no time.
The Flavor Experience Waiting for You
When you dig in, you get hit with a smoky, spicy warmth that curls around your tongue. The ground chipotle pepper and jalapeno give a cozy kick that’s just right.
The fire-roasted tomatoes add a rich depth that makes every spoonful feel vibrant and full of life. It’s not just soup, it’s sorta like a warm hug in a bowl.
That tender pull of shredded chicken melts in your mouth alongside soft black beans and sweet corn bursts. The textures kinda dance with each bite real nice.
The crispy tortilla strips on top give a fun crunch that breaks up the softness. A squeeze of lime and dollop of avocado pushes this flavor combo over the top, trust me.
Your Leftover Strategy Guide
Store your leftover soup in an airtight container in the fridge. It’ll keep good for about 3 to 4 days, and the flavors kinda get better as they mingle.
If you wanna save soup for longer, freezing works great. Portion it out into freezer-safe bags or containers. Just leave some space ‘cause the broth expands when frozen.
When you reheat, do it on low in a saucepan or your pressure cooker set to sauté mode. Add a splash of chicken stock if it feels too thick. Quick release any pressure if needed before serving.
The FAQ Section You Actually Need
- Can I make this soup vegetarian? Sure thing. Swap out the chicken stock for veggie broth, and skip the chicken or use shredded tofu or beans for protein.
- How spicy is this soup? It’s got a mild to medium kick from the jalapeno and chipotle, but you can always cut back or add more jalapenos if you like it hotter.
- What if I don’t have an immersion blender? No worries. Just blend a bit in a regular blender carefully or skip blending and keep it chunky.
- Can I prepare this soup ahead of time? Yep, you can make it all the way through then reheat. Just store leftovers as suggested for best flavor and texture.
- Do I need fresh ingredients? Fresh is great, but canned and frozen do the trick perfectly well on busy days.
- What’s the best way to get crispy tortilla strips? Pan-fry your thin strips in a little oil till golden and crunchy or bake them ‘til crispy. Sprinkle a pinch of salt on top while hot.
Chicken Tortilla Soup Pressure Cooker Recipe
Equipment
- 1 Pressure cooker Electric or stovetop
- 1 Immersion blender Optional for blending
Ingredients
Main Ingredients
- 2 teaspoons olive oil for sautéing
- 1 onion roughly chopped
- 3-4 cloves garlic roughly chopped
- 1 jalapeno pepper stem and seeds removed, roughly chopped
- kosher salt to taste
- freshly cracked black pepper to taste
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 14 ounce can fire roasted tomatoes with green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
- shredded cheese Colby Jack, Monterey Jack, or Pepper Jack
- quarterd limes for garnish
- cubed avocado for garnish
- chopped cilantro for garnish
- sliced green onions for garnish
- 2 small corn tortillas cut into thin strips for crispy topping
Instructions
Instructions
- Heat olive oil in the pressure cooker pot on medium. Add onion, garlic, and jalapeno. Sauté until softened, about 5 minutes.
- Season with salt, black pepper, oregano, cumin, and ground chipotle pepper. Stir to bring spices to life.
- Add fire roasted tomatoes and chicken stock. Stir and bring to a boil.
- Seal the lid and cook on high pressure for 10 minutes. Let natural release for 10 minutes.
- Optional: Use immersion blender to partially blend the soup for smoother texture.
- Stir in shredded chicken, black beans, and frozen corn. Simmer uncovered for 5 minutes.
- Ladle into bowls and top with shredded cheese, avocado, cilantro, green onions, lime, tortilla strips, and jalapenos as desired.
