Pressure-Cooker Chicken Tortilla Soup

Total Time Prep: 15 min. Cook: 25 min. + releasing
Yield 10 servings (2-1/2 quarts)
Test Kitchen Approved
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.

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

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