PRESSURE-COOKER CHICKEN TACO SOUP

Pressure-Cooker Chicken Taco Soup image

Try this Pressure-Cooker Chicken Taco Soup for the perfect heart-warming dish for a day that calls for comfort food. Topped with sour cream and fresh cilantro, Pressure-Cooker Chicken Taco Soup is a delicious Tex-Mex take on taco night favorites.

Provided by My Food and Family

Time 30m

Yield 6 servings (1 cup each)

Number Of Ingredients 11

Ingredients

1/3 cup KRAFT Zesty Italian Dressing, divided
2 Tbsp. TACO BELL® Taco Seasoning Mix, divided
4 small boneless skinless chicken breasts (1 lb.)
1 onion, chopped
1 green pepper, chopped
1 can (14.5 oz.) diced tomatoes, undrained
2 WYLER'S Instant Bouillon Chicken Flavored Cubes
1-3/4 cups water
1 large avocado, chopped
2 plum tomatoes, chopped
1 cup KRAFT Shredded Cheddar Cheese

Steps:

Set SAUTÉ setting on electric pressure cooker for 5 min. Meanwhile, combine 3 Tbsp. dressing and 1 Tbsp. taco seasoning mix; brush onto both sides of chicken breasts.
Place chicken in pressure cooker; cook 1 min. on each side. Add remaining dressing and seasoning mix along with the chopped fresh vegetables, canned tomatoes, bouillon cubes and water. Close and lock lid.
Turn Pressure Release Valve to Sealing position. Cook 8 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, press CANCEL, then use Quick Pressure Release to release steam.
Remove chicken from pressure cooker; pull into shreds using 2 forks. Return chicken to pressure cooker; stir.
Serve topped with avocados, plum tomatoes and cheese.

Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 25 g