Pressure-Cooker Chicken Tortilla Soup

  Dinner

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!

Pressure-Cooker Chicken Tortilla Soup

Average Rating: 4.5

TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 10 servings.

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

Instructions

  • 1. 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.
  • 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. If desired, serve with toppings.

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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