Copycat Chick-Fil-A Chicken Tortilla Soup in Your Pressure Cooker
This hearty and smoky copycat Chick-Fil-A chicken tortilla soup is made in a pressure cooker for maximum flavor and minimal effort. Creamy without dairy and topped with crunchy tortillas.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 2 cans (15-oz.) white beans separate one can for blending
- 2 tablespoons neutral oil for sautéing
- 1 medium yellow onion finely chopped
- salt and pepper to taste
- 3 cloves garlic finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon chipotle chili powder or more to taste
- 1 can (15-oz.) fire-roasted diced tomatoes with green chiles
- 1 can (15-oz.) black beans drained, with some liquid
- 4 cups low-sodium chicken broth
- 2 tablespoons masa harina to thicken
- 4 cups shredded cooked chicken rotisserie works great
- 1 cup frozen corn kernels
- sour cream for topping
- lime juice for topping
- corn tortillas sliced and fried, for topping
- cilantro chopped, for topping
- avocado sliced, for topping
- cheddar cheese shredded, for topping
- lime wedges for serving
Instructions
Instructions
- Blend one can of drained white beans until smooth and set aside.
- Set your pressure cooker to sauté mode. Add oil and onion. Season with salt and pepper; cook until softened.
- Add garlic, cumin, paprika, and chipotle powder. Stir constantly for 1 minute until fragrant.
- Add diced tomatoes, remaining whole white beans, and blended beans. Stir to combine.
- Add black beans, chicken broth, masa harina, shredded chicken, and corn. Stir well.
- Seal the lid and pressure cook on high for 10 minutes. Use slow release after cooking completes.
- Taste and adjust seasoning. Add lime juice and top with sour cream, tortilla strips, cilantro, avocado, cheese, and lime wedges.
Notes
Store leftovers in airtight containers. Soup can be frozen after cooling. Reheat gently with added broth as needed and enjoy with fresh toppings.