Pressure-Cooker Chicken Tortilla Soup
“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
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 1 tbsp canola oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 lb boneless skinless chicken breasts
- 1 carton reduced-sodium chicken broth (32 oz.)
- 1 can black beans (15 oz.), rinsed and drained
- 1 can fire-roasted diced tomatoes (14 oz.)
- 1-1/2 cups frozen corn
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup minced fresh cilantro
- chopped avocado optional
- jalapeno optional
- lime wedges optional
- 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.
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.