Chicken Tortilla Soup Jessica Beacom Pressure Cooker Recipe
This comforting pressure cooker chicken tortilla soup combines tender chicken, black beans, corn, and zesty spices for a hearty, flavorful meal perfect for any day.
Ingredients
Main ingredients
- 0.5 tablespoon Avocado or olive oil for browning chicken and veggies
- 1 lb Boneless, skinless chicken breasts
- 1 Small white or yellow onion diced
- 1 Jalapeo pepper minced, adjust to taste
- 2 cloves Garlic minced
- 4 cups Low sodium chicken broth
- 1 cup Crushed tomatoes
- 1 cup Black beans rinsed and drained
- 1 cup Frozen corn
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- ½ teaspoon Oregano dried
- ½ teaspoon Fine salt or to taste
- ¼ cup Fresh cilantro chopped
- 2 tablespoon Lime juice freshly squeezed
- 4 Corn tortillas to shred and crisp for topping
- To taste Black pepper optional seasoning
- To taste Tortilla strips fried or baked
- To taste Sour cream optional topping
Instructions
Instructions
- Heat ½ tablespoon of oil in the pot on medium. Brown chicken breasts about 5 to 7 minutes per side until cooked through. Remove and set aside.
- In the same pot, heat remaining oil and sauté diced onion, minced jalapeo, and garlic for 3-4 minutes until soft and fragrant.
- Add chicken broth, crushed tomatoes, black beans, and frozen corn. Stir to combine.
- Shred the cooked chicken with two forks and return it to the pot.
- Seal the pot and cook on high pressure for 10 minutes.
- Use quick release to release the pressure. Wait for valve hiss and float valve to drop before opening.
- Season the soup with salt and pepper if desired. Serve hot with toppings like lime wedges, cilantro, diced avocado, or crispy tortilla strips.
Notes
Using pre-cooked chicken can reduce cooking time. Jalapeo can be substituted with chili flakes. Frozen corn works well and saves prep. Freeze leftovers in single servings for easy reheating.