Pressure Cooker Tortilla Soup

Ingredients

1-2 teaspoons olive oil
1/2 cup diced onion
2 cloves garlic, finely minced
1 jalapeno, seeded and finely diced
1 medium red or green bell pepper, seeded and diced
1 teaspoon salt
1/2 teaspoon black pepper
5 cups low-sodium chicken broth
8 ounce can tomato sauce
15-ounce can diced tomatoes, undrained
15-ounce can black beans, rinsed and drained
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/2 to 2 pounds (about 3 medium) boneless, skinless chicken breasts, cubed into 1-inch pieces
3 to 4 corn tortillas, chopped (see note above)
1 cup frozen corn kernels
1-2 tablespoons fresh lime juice
Sour cream, shredded cheese, cilantro, lime wedges, avocados, crispy tortilla strips or chips, and other desired toppings, for serving (optional)

Directions

Pressure cooker: Using the saute function, heat the olive oil and saute the onion, garlic, jalapeño and bell pepper for 2-3 minutes until the onion starts to soften.
Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, and cumin, chicken, and chopped tortillas. Stir.
Secure the lid and cook on high pressure for 7 minutes.
Let the pressure naturally release for 10-15 minutes before using quick release for the remaining pressure.
Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.
Stovetop: In a 4- or 5-quart pot, heat the olive oil over medium heat, and saute the onion, garlic, jalapeño and bell pepper for 2-3 minutes until the onion starts to soften.
Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, and cumin. Stir.
Bring the soup to a simmer and cook for 20 minutes.
Add the chicken and chopped tortillas; cook for 8-10 minutes more until the chicken is cooked through.
Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.
Slow Cooker: In a skillet, heat the olive oil over medium heat, and saute the onion, garlic, jalapeño and bell pepper for 2-3 minutes until the onion starts to soften. Scrape the mixture into the slow cooker (you can skip this pre-cooking step, but I like to do it since I find that sometimes the onions don't soften all the way when cooking).
Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, cumin, chicken, and chopped tortillas. Stir.
Cook for 4-6 hours on low or 2-3 on high. Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.


Recipe Source: from Mel’s Kitchen Cafe


I made this and did exactly as the recipe stated--EXCEPT: I used precooked shredded chicken (from Our Best Bites Chili Lime Chicken--I'll post that next. Instead of adding the chicken in the first step, I added it after the 7 minutes of pressure cooking with the lime juice. It was DELICIOUS. It had nice heat but was NOT overly spicy.

We ate ours with guacamole, sour cream, tortilla chips, homemade salsa, and fresh lime juice. DO NOT SKIP THE LIME JUICE.