CHICKEN TORTILLA SOUP
Author: Aniko
Recipe type: Soup
Cuisine: Mexican
Serves: 6 servings
- 2 large chicken breasts
- 1 yellow onion diced
- ¾ c. cilantro roughly chopped
- 1½ c. frozen corn kernels
- 14.5 oz. can petite diced tomatoes with juice
- 5 oz. can tomato paste
- 15 oz. can black beans
- 5 c. chicken broth
- 2 tsp. chili powder ( I like smoked chipotle chili powder best)
- 1 tsp. salt
- 2 tsp. cumin
- 1 tbsp garlic powder
- Add whole chicken breasts, diced onion, cans of tomatoes, tomato paste and chicken broth to the pressure cooker pot.
- Close securely and set to high for 10 minutes. Release pressure for 10 more minutes after before removing the lid.
- Open the pot and shred the chicken, which will be cooked to perfection and tender by now. This is easy to do with 2 forks pulling opposite directions.
- Now add cilantro, corn, beans, chili powder, salt, cumin and garlic and stir until combined.
- Simmer on low for about 5 minutes more until corn and beans are heated through.
- Serve with the toppings or garnishes of your choice including a crumble of tortillas and enjoy!
Recipe by at https://placeofmytaste.com/chicken-tortilla-soup-in-an-electric-pressure-cooker/
3.5.3251