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Pressure Cooker Chicken Tortilla Soup

Kitschen Cat
  • 20 minutes
  • Serves 8

INGREDIENTS

2

Chicken breasts, Large

1 15 ounce can

Black beans

2 cups

Corn, frozen

1

Limes

1

Onion

1

Red bell pepper

6 cups

Chicken broth

4 oz

Tomato paste

12 oz

Your favorite salsa

1/2 tsp

Black pepper

1/8 tsp

Cayenne pepper

1 tbsp

Chili powder

2 tsp

Salt

2 tsp

Cumin


NOTES

  • In pressure cooking pot, add chicken, salsa, chicken broth, onion, bell pepper, cumin, chili powder, salt, black pepper, cayenne pepper, and tomato paste. Stir together.
    Lock lid and set to high pressure for 10 minutes.
    When time is up, allow pressure to naturally release for 10 minutes and then use a quick release to get all the remaining pressure out.
    Remove lid and shred chicken using two forks.
    Set pressure cooker to โ€œsimmerโ€ setting and add black beans and corn. Stir until corn is heated through.
    Ladle into bowls and top with a squeeze of lime juice, a dollop of sour cream or greek yogurt, a few sprigs of cilantro, chopped green onion, chopped avocado, and crushed tortilla chips.

    Marci Haibach • 2020-01-27

  • Next time - reduce salt. Used double fire roasted salsa from Aldi ๐Ÿ‘Œ๐Ÿป

    Kelsey Tedeschi • 2019-07-21

9 people Recommend This Recipe