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Pressure-Cooker Chicken Tortilla SoupTaste of Home

Pressure-Cooker Chicken Tortilla Soup

TOTAL TIME: Prep: 10 min. Cook: 30 min. + releasing YIELD: 10 servings (2-1/2 quarts)
Your family will thank you for this pressure cooker chicken tortilla soup! Leftovers taste amazing the next day. —Karen Kelly, Germantown, Maryland

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: Crumbled tortilla chips, chopped avocado, jalapeno peppers and lime wedges

Directions

  • 1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Press cancel. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve.
  • 2. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure.
  • 3. Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. Serve with optional toppings as desired.

Nutrition Facts

1 cup: 141 calories, 3g fat (0 saturated fat), 25mg cholesterol, 580mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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