Pressure Cooker Chicken Tortilla Soup

Poultry, Pressure Cooker, Soups

Prep Time: 10 mins Cook Time: 10 mins Servings: Serves: 8 Source:

Ingredients

Soup

2 Large Chicken Breasts

12 oz your favorite salsa

6 Cups Chicken Broth

1 onion, chopped

1 red bell pepper, diced

2 teaspoons cumin

1 tablespoon chili powder

2 teaspoons salt

½ teaspoon black pepper

⅛ teaspoon cayenne pepper

4 ounces tomato paste

1 15oz can black beans, drained and rinsed

2 cups frozen corn

Toppings

limes, sour cream or greek yogurt, cilantro, green onion, avocado, tortilla chips

Directions

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, then quick release the remaining pressure.

Remove lid and shred the chicken using two forks.

Set the pressure cooker to "simmer" setting and add black beans and corn. Stir until the 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.