How to make Chicken Tortilla Soup Pressure Cooker Recipe
Chicken Tortilla Soup is a flavorful and comforting dish that’s perfect for a busy weeknight dinner. Using a pressure cooker, you can make this delicious soup in no time. Here’s a guide to making this scrumptious dish.
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)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/2 teaspoon ground chipotle pepper
- 14-ounce can fire roasted tomatoes with green chiles
- 3 cups chicken stock
- 3/4 cup black beans
- 3/4 cup frozen corn
- 1 cup shredded rotisserie chicken
- Shredded cheese (Colby Jack, Monterey Jack, or Pepper Jack)
- Quartered 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)
Directions
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Sauté the Veggies: In your pressure cooker, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté until they are soft and fragrant, about 3-4 minutes.
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Add Jalapeno and Seasoning: Stir in the chopped jalapeno pepper, kosher salt, pepper, oregano, cumin, and ground chipotle pepper. Cook for another 1-2 minutes to release the flavors.
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Incorporate the Tomatoes: Pour in the can of fire-roasted tomatoes with green chiles. Use a spatula to scrape any bits off the bottom of the pot. This adds great flavor to your soup!
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Pour in the Stock: Add the chicken stock, black beans, and frozen corn into the pot. Mix everything well.
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Cook the Chicken: Finally, add the shredded rotisserie chicken. Stir to combine all the ingredients.
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Pressure Cook: Lock the lid of your pressure cooker and cook on high pressure for about 10 minutes. Once the cooking time is up, allow the pressure to release naturally for about 10 minutes before doing a quick release for any remaining pressure.
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Serve: Once the pressure is released, carefully open the lid. Ladle the soup into bowls and top with shredded cheese, avocado, cilantro, green onions, and crispy tortilla strips. Serve with lime wedges on the side for a zesty kick.
Why You’ll Love This Chicken Tortilla Soup
This Chicken Tortilla Soup is packed with flavors and textures. The combination of the smoky chipotle pepper, fresh vegetables, and tender chicken creates an irresistible dish. The crunchy tortilla strips and creamy avocado add a satisfying contrast that makes every bite enjoyable. Plus, it’s easy to make, especially with the help of a pressure cooker.
Nutritional Benefits
Chicken Tortilla Soup is not just delicious; it’s also nutritious! Here are some benefits of the main ingredients:
- Chicken: A great source of lean protein, which helps keep you full and satisfied.
- Beans: Rich in fiber, which supports digestion and keeps your heart healthy.
- Vegetables: The onions, garlic, jalapenos, and tomatoes are loaded with vitamins and antioxidants that boost overall health.
- Avocado: This fruit is high in healthy fats, which are essential for heart health.
This soup brings together all these wonderful ingredients for a hearty meal.
What to Serve With Chicken Tortilla Soup
To complete your meal, consider serving your Chicken Tortilla Soup with:
- Tortilla Chips: Serve on the side for some extra crunch.
- Mexican Rice: A side of rice makes for a satisfying addition.
- Salad: A simple green salad can provide freshness and balance to the meal.
Add your favorite drink, like iced tea or a margarita, to make it a festive occasion!
How to Store Chicken Tortilla Soup
If you have leftovers, storing Chicken Tortilla Soup is simple:
- Refrigeration: Place the soup in an airtight container and store it in the fridge for up to 3-4 days.
- Freezing: For longer storage, freeze in a freezer-safe container. The soup will maintain its best quality for about 2-3 months. Thaw it in the fridge overnight before reheating.
Tips and Mistakes to Avoid
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Don’t Skimp on Sautéing: Sautéing the veggies is essential for developing flavor. Make sure to do this step thoroughly.
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Adjust Spiciness: If you prefer a milder soup, you can either reduce or omit the jalapeno and chipotle pepper.
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Use Quality Stock: A good chicken stock will significantly enhance the flavor of your soup. Consider making your own or using a high-quality store-bought version.
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Don’t Overcook: Make sure you follow the recommended cooking time in the pressure cooker to avoid mushy vegetables.
Variations
You can easily customize your Chicken Tortilla Soup to suit your taste:
- Add More Veggies: Consider adding bell peppers, zucchini, or carrots for extra nutrition.
- Spice Level: For a spicy kick, include additional jalapeños or a dash of hot sauce.
- Protein Options: Swap out chicken for shredded beef, turkey, or even tofu for a vegetarian version.
- Dairy-Free: Skip the cheese and use a dairy substitute for a vegan-friendly soup.
FAQs
1. Can I use fresh chicken instead of rotisserie chicken?
Yes, you can use fresh chicken. Just make sure to cook it fully in the pressure cooker before shredding it and adding it to the soup.
2. Is this recipe gluten-free?
Yes, this Chicken Tortilla Soup can be gluten-free as long as you use gluten-free tortillas and check your stock for any gluten-containing additives.
3. Can I make this soup in advance?
Absolutely! You can prepare the soup a day in advance and store it in the fridge. Just reheat it on the stove before serving.
In conclusion, Chicken Tortilla Soup made in a pressure cooker is a quick, delicious, and nutritious recipe that you can easily incorporate into your meal rotation. Whether you’re serving it as a comforting dinner or a festive gathering, this soup is sure to please everyone at the table. Enjoy your cooking and savor every spoonful!
Print
Chicken Tortilla Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A flavorful and comforting Chicken Tortilla Soup made quickly in a pressure cooker, perfect for busy weeknight dinners.
Ingredients
- 2 teaspoons olive oil
- 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
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/2 teaspoon ground chipotle pepper
- 14-ounce can fire roasted tomatoes with green chiles
- 3 cups chicken stock
- 3/4 cup black beans
- 3/4 cup frozen corn
- 1 cup shredded rotisserie chicken
- Shredded cheese (Colby Jack, Monterey Jack, or Pepper Jack)
- Quartered limes, for garnish
- Cubed avocado, for garnish
- Chopped cilantro, for garnish
- Sliced green onions, for garnish
- 2 small corn tortillas, cut into thin strips
Instructions
- Sauté the veggies: In your pressure cooker, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté until they are soft and fragrant, about 3-4 minutes.
- Add jalapeno and seasoning: Stir in the chopped jalapeno pepper, kosher salt, pepper, oregano, cumin, and ground chipotle pepper. Cook for another 1-2 minutes to release the flavors.
- Incorporate the tomatoes: Pour in the can of fire-roasted tomatoes with green chiles. Use a spatula to scrape any bits off the bottom of the pot.
- Pour in the stock: Add the chicken stock, black beans, and frozen corn into the pot. Mix everything well.
- Cook the chicken: Finally, add the shredded rotisserie chicken. Stir to combine all the ingredients.
- Pressure cook: Lock the lid of your pressure cooker and cook on high pressure for about 10 minutes. Allow the pressure to release naturally for about 10 minutes before a quick release.
- Serve: Ladle the soup into bowls and top with shredded cheese, avocado, cilantro, green onions, and crispy tortilla strips. Serve with lime wedges on the side.
Notes
For a spicy kick, include additional jalapeños or a dash of hot sauce. Customize with more veggies like bell peppers or zucchini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg
