Description
A flavorful and comforting Chicken Tortilla Soup made quickly in a pressure cooker, perfect for busy weeknight dinners.
Ingredients
Scale
- 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