Pressure-Cooker Chicken Tortilla Soup Recipe: How to Make It

Name: Pressure-Cooker Chicken Tortilla Soup Recipe: How to Make It
Total time: 40 min
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

www.tasteofhome.com

Your family will thank you for this pressure cooker chicken tortilla soup! Leftovers taste amazing the next day. —Karen Kelly, Germantown, Maryland

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pressure cooker chicken tortilla soup

View full recipe on www.tasteofhome.com

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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