Spicy Chicken Soup

A quick to throw together chicken soup with a Mexican twist.  It’s loaded with chicken, black beans, corn, tomatoes, and salsa. Top it with your favorite Mexican cheese, sour cream, crushed tortilla chips and maybe a jalapeno or two. 

Spicy Chicken Soup is my family’s favorite soup. It was one of the first recipes I posted on Barbara Bakes. It’s a slow cooker recipe that cooks on low for 6 – 8 hours. I transformed it into a pressure cooker recipe and now it cooks in only 8 minutes. And maybe best of all, you can use frozen chicken breasts and it cooks in only 11 minutes!

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This is the perfect meal for a busy night. It makes about 5 quarts of soup, but if you don’t eat it all in one night, it freezes well. I like to freeze it in individual servings, about 1 1/2 cups, in freezer Ziploc bags for quick lunches.

If you like a little spice in your life, give this one a try.

Pressure Cooker Spicy Chicken Soup

Pressure Cooker Spicy Chicken Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced*
  • 3 cloves garlic, minced or pressed*
  • 4 boneless, skinless chicken breasts**
  • 1 (16 ounce) jar mild chunky salsa
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 2 (14.5 ounce) cans chicken broth
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 2 (16 ounce) cans black beans, drained
  • 1 (15 ounce) bag frozen corn

Directions

  1. Select Sauté and add olive oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook for an additional minute.
  2. Add remaining ingredients, except beans and corn. Lock lid in place, select High Pressure, 8 minutes cook time and press start. (It will take about 20 minutes to come to pressure because there is so much liquid.)
  3. When timer beeps, turn off pressure cooker, wait 10 minutes, then do a quick pressure release.
  4. Remove chicken breasts from soup and dice or shred. Return chicken to soup and stir in black beans and corn.
  5. If necessary, select Simmer and bring to a boil, stirring occasionally until beans and corn are heated.
  6. Serve topped with shredded cheese, sour cream and tortilla strips, if desired.

Notes

*If you’re in a hurry, you can substitute 2 tablespoons dried onion and 1 teaspoon dried minced garlic. Skip the sautéing and just add all the ingredients, except corn and beans, to the pressure cooking pot.

**You can use frozen boneless, skinless chicken breasts, adjust cook time to 11 minutes.

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Comments

    Leave a Comment:

  1. Duane says

    Yumm!! My first try at soup in my pressure cooker. So very good. I added some cumin before the cook and diced green chiles with the beans and corn. Thanks for the recipe

  2. says

    Hi Barbara! I am so happy you are the pressure cooking expert. I emailed you a long while ago about it but just received my pressure cooker today (took a while to decide whether I should really buy one!). I’m making this spicy chicken soup tomorrow. Can’t wait…plus I just pinned about a million of your other pressure cooker recipes!

  3. B1uebird says

    I made this for lunch today using 4 frozen-solid chicken breasts. It is fabulous! This is my new favorite soup recipe.

    • Barbara Schieving says

      Thanks! So glad you enjoyed it. It’s so nice to be able to use frozen chicken breasts and still have soup ready to eat so quickly. It’s a favorite at our house too.

  4. Carol says

    With another weekend snowstorm coming in, this looks like the perfect bowl of deliciousness to make…..it will warm us up after all that blasted shoveling!

    Thanks Barbara. :)

    Carol