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Pressure-Cooker Chicken Tortilla Soup

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14 ounces) fire-roasted diced tomatoes
  • 1-1/2 cups frozen corn
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh cilantro
  • Optional: chopped avocado, jalapeno, and lime wedges

Directions

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add remaining ingredients, except cilantro. Stir. Lock lid; close pressure-release valve.
  • Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure.
  • Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.

Total Time
Prep: 10 min. Cook: 30 min.

Makes
10 servings

Don’t be shy about loading up the spices and shredded chicken into your pressure cooker. Chicken tortilla soup tastes great as leftovers the next day. Your family will thank you for this one! —Karen Kelly, Germantown, Maryland


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Written by tasteofhome

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