Chicken Tortilla Soup Pressure Cooker Recipe
This pressure cooker chicken tortilla soup is a quick and hearty dish filled with smoky spices, fire-roasted tomatoes, tender shredded chicken, and tasty toppings for comfort in every bite.
Equipment
- 1 Pressure cooker Electric or stovetop
- 1 Immersion blender Optional for blending
Ingredients
Main Ingredients
- 2 teaspoons olive oil for sautéing
- 1 onion roughly chopped
- 3-4 cloves garlic roughly chopped
- 1 jalapeno pepper stem and seeds removed, roughly chopped
- kosher salt to taste
- freshly cracked black pepper to taste
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 14 ounce can fire roasted tomatoes with green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
- shredded cheese Colby Jack, Monterey Jack, or Pepper Jack
- quarterd limes for garnish
- cubed avocado for garnish
- chopped cilantro for garnish
- sliced green onions for garnish
- 2 small corn tortillas cut into thin strips for crispy topping
Instructions
Instructions
- Heat olive oil in the pressure cooker pot on medium. Add onion, garlic, and jalapeno. Sauté until softened, about 5 minutes.
- Season with salt, black pepper, oregano, cumin, and ground chipotle pepper. Stir to bring spices to life.
- Add fire roasted tomatoes and chicken stock. Stir and bring to a boil.
- Seal the lid and cook on high pressure for 10 minutes. Let natural release for 10 minutes.
- Optional: Use immersion blender to partially blend the soup for smoother texture.
- Stir in shredded chicken, black beans, and frozen corn. Simmer uncovered for 5 minutes.
- Ladle into bowls and top with shredded cheese, avocado, cilantro, green onions, lime, tortilla strips, and jalapenos as desired.
Notes
Store leftovers in fridge for 3-4 days, or freeze in batches. Reheat with a splash of stock as needed.