Tortilla Soup – Pressure Cooker

Chicken Tortilla Soup is one of my favorite go-to recipes for hearty feel-good soup! And because you can throw everything into your pressure cooker frozen, it’s a great weeknight meal idea for a busy household!

Print the recipe here:

Chicken Tortilla Soup

Ingredients:

  • 5-6 cups chicken broth, or stock
  • 2 cloves of garlic, minced
  • 1/2 tsp chili powder
  • 2 tsp ground cumin
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1: 15.25 oz can of sweet whole corn kernels, drained
  • 1: 10 oz can of rotel tomatoes and green chilies
  • 1: 15.5 oz can red kidney beans (can sub any beans)
  • 1 medium onion, chopped
  • 1 cup chopped bell peppers (any color)
  • 2-3 potatoes, peeled and chopped into bite small sized pieces
  • 2 frozen chicken breasts, about 1lb

For Serving:

  • Shredded cheese
  • Sour cream
  • Avocado
  • Tortilla chips

Instructions for pressure cooker:

  1. Add everything into the inner pot of your Pressure Cooker in the order listed (or just make sure you stir well before you seal the pot).
  2. Seal the pot and set for 7 minutes on high pressure.
  3. When time is up allow for a natural pressure release for 7 minutes.
  4. Release final pressure and remove chicken from the pot. Cut or shred into bit sized pieces
  5. Add chicken back to the pot.
  6. Serve hot topped with cheese, avocado, sour cream, and chips.

Instructions for crockpot:

  • Add all the ingredients to your crockpot. Stir to make sure seasonings are well mixed.
  • Cook on high for 4 hours or low for 8 hours.
  • Prior to serving, remove chicken and shred/chop.
  • Serve hot topped with cheese, avocado, sour cream, and chips.




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