Pressure Cooker Chicken Tortilla Soup

Submitted by Jennigator3

"This soup is so easy to make and it's absolutely delicious! It would be a great make-ahead meal and it also freezes nicely. I make this when I'm exhausted and I need to make a no-brainer meal that everyone is going to like. "

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 tablespoon cooking oil
• 2 tablespoons southwest seasoning
• 1 lb boneless skinless chicken breast
• 4 cups chicken broth
• 1 (16 ounce) can black beans
• 1 cup frozen corn
• 1 (16 ounce) can diced tomatoes
• 1 (10 ounce) can rotel (tomato and pepper)
• 1 jalapeno, chopped (optional)
• 1⁄4 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• corn tortilla strips
• shredded taco cheese

directions

1. 1. Push the SAUTE button on your pressure cooker and add the oil.
2. 2. Trim the chicken breasts and season both sides with southwest seasoning (I like McCormick Chipotle Seasoning).
3. 3. Brown the chicken breasts for 1-2 min on each side.
4. 4. Add chicken broth as well as the next 8 ingredients. TIP: If you have picky kids who do not like veggie chunks, you can puree the tomatoes and tomato + Pepper mix in a food processor before adding it to the soup.
5. 5. Turn off the SAUTE function on your pressure cooker and set the pressure cooker to medium and cook for 25 minutes.
6. 6. When the soup is done cooking, use tongs to shred up the chicken.
7. 7. Serve with tortilla strips and shredded cheese.