Name: Pressure-Cooker Chicken Tortilla Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Cuisine: North America, Mexican
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

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

Instructions

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.