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:
- 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).
- Seal the pot and set for 7 minutes on high pressure.
- When time is up allow for a natural pressure release for 7 minutes.
- Release final pressure and remove chicken from the pot. Cut or shred into bit sized pieces
- Add chicken back to the pot.
- 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.
