Tortilla Chicken Soup
Serves 10
Here is a great recipe for your pressure cooker! It makes the chicken so tender!
Ingredients:
1 tablespoon canola oil
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts or thighs
1 carton (32 ounces) reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) diced tomatoes
1-1/2 cups frozen corn
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced fresh cilantro
Optional: Crumbled tortilla chips, chopped avocado, jalapeno peppers and lime wedges
Directions:
1. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve.
2. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure.
3. Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.
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