Quick and Easy Pressure Cooker Tortilla Soup
A very easy soup that can be made with just a handful of pantry ingredients. No chopping or dicing or anything, just dump and cook! Be sure to read notes for ideas on customizing the recipe depending on what you have on hand.
Servings cups
Equipment
Ingredients
- 2 chicken breasts, medium frozen or raw
- 1 carton Pacific Foods Roasted Red Pepper and Tomato Soup
- 1 can tomatoes fire-roasted
- 1 4-oz or 7-oz can green chilis mild, optional
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- couple cracks black pepper
- 1 teaspoon true lime or 1-2 tablespoons Lime Juice* (see notes)
- 1 chicken bullion cube
- 1 cup frozen corn
- 1 can black beans or any beans drained and rinsed
Toppings
- sour cream or plain Greek yogurt
- tortilla chips
- crumbled or shredded cheese
- avocado
Instructions
- Place all ingredients EXCEPT corn, beans, and lime in pressure cooker. Close pressure cooker and cook on high pressure for 15 minutes if using frozen chicken and for 8 minutes if thawed.
- You can do a quick pressure release if you're in a hurry, or let it naturally release for about 10 and then release the rest. Open pressure cooker and remove chicken and place on cutting board. Add corn and beans and stir to heat through.
- Shred chicken and then add back into pot. If using fresh lime, add lime juice. Taste and add salt and pepper (or other seasonings) to taste. If for some reason you've over-seasoned, just add a little chicken broth, more tomato soup, or water!
Notes
- If you are using powdered Lime, add it before cooking, if you are using fresh lime juice, add it in at the very end.
- The canned chilis are optional, and even the canned tomatoes are! You can adjust seasonings as you like, or even use a packet of taco seasoning in place of the seasonings. Feel free to add any vegetables or beans you like. When you start with the combination of the chicken and the soup and you know the cooking time, you can customize the soup according to what you have on hand. Just remember to stir in tender veggies like corn and beans at the end that just need to be heated through, and veggies that need to be cooked (like diced onions or peppers) before cooking.
- Nutritional information was calculated without the use of any toppings.
- Store cooled soup in an airtight container in the refrigerator and consume within 3-4 days for best results.
- Freeze individual portions for an easy meal on busy days.
Nutrition
Serving: 8g, Calories: 130kcal, Carbohydrates: 13g, Protein: 16g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 36mg, Sodium: 367mg, Potassium: 403mg, Fiber: 4g, Sugar: 0.1g, Vitamin A: 180IU, Vitamin C: 2mg, Calcium: 23mg, Iron: 2mg
Calories: 130kcal
Cost: $12
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