By The recipe Sunday was pressure-cooker chicken tortilla soup. Chicken thighs, beans, corn, Rotel-style tomatoes, taco seasoning, broth, all into the Instant Pot. Pressure cook fifteen minutes. Shred chicken in the pot. Top with crushed tortilla chips, cilantro, lime, avocado.
The recipe is below. The trick is the Instant Pot for the speed.
Pressure-Cooker Chicken Tortilla Soup
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 8
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 can (4 oz) diced green chiles
- 1/2 cup chunky salsa
- 3 cups chicken broth
- 1 packet (1 oz) taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips, shredded cheese, sour cream, and sliced avocado for serving
Instructions
- Load the pot. Place chicken thighs in the bottom of the pressure cooker. Add diced tomatoes, black beans, corn, green chiles, salsa, and chicken broth. Sprinkle taco seasoning, cumin, garlic powder, and chili powder over the top. Stir gently to combine.
- Seal and cook. Lock the lid and set the valve to sealing. Cook on high pressure for 15 minutes.
- Release pressure. Once the cook time is complete, carefully quick-release the pressure by turning the valve to venting. Remove the lid once the float valve drops.
- Shred the chicken. Transfer the chicken thighs to a cutting board. Use two forks to shred the meat into bite-sized pieces, then return it to the pot and stir everything together.
- Season and serve. Taste and adjust salt and pepper as needed. Ladle into bowls and top with tortilla strips, shredded cheese, a spoonful of sour cream, and avocado slices.
Nutrition (per serving)
Calories: 275 | Protein: 27g | Fat: 6g | Carbs: 28g | Fiber: 6g | Sodium: 790mg