PRESSURE-COOKER CHICKEN TORTILLA SOUP

Pressure-Cooker Chicken Tortilla Soup image

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

Provided by Taste of Home

Time 40m

Yield 10 servings.

Number Of Ingredients 15

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

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure., Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.

Nutrition Facts : Calories 141 calories, Fat 3g fat (0 saturated fat), Cholesterol 25mg cholesterol, Sodium 580mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges