Pressure Cooker Chicken Tortilla Soup Recipes
PRESSURE COOKER CHICKEN TORTILLA SOUP
Chicken tortilla soup made in a multicooker is a fuss-free weeknight meal made with pan roasted corn, chicken, tomatoes, beans and spices and garnished with crispy tortilla strips, creamy avocado and fresh cilantro
Provided by ReadySetEat
Categories Soup/Stew/Chili
Time 40m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Spray 6-quart electric multicooker pot with avocado oil spray. Select sauté function and heat until hot. Add corn to pot and cook undisturbed 5 minutes, until it starts to brown. Stir in spices and cook until fragrant, about 1 minute. Turn multicooker off.
- Add onion, bell pepper, garlic, chicken thighs, undrained tomatoes, black beans, broth, salt and pepper to pot. Lock lid in place and close pressure release valve. Select high pressure cook function and set timer for 12 minutes.
- Meanwhile, spray a large baking sheet with avocado oil spray. Spread tortilla strips out in a single layer on baking sheet. Spray top of tortilla strips lightly with avocado oil spray. Bake until crisp and lightly browned, 14 to 16 minutes, turning once.
- When time is up on the multicooker, carefully open the valve to quick release steam. Carefully remove lid. Use tongs to shred chicken into bite-sized pieces. Serve chicken tortilla soup with avocado, cilantro and tortilla strips.
Nutrition Facts : @id https, Calories 376 calories
PRESSURE-COOKER CHICKEN TORTILLA SOUP
Steps:
- 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. , Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure., Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.
Nutrition Facts : Calories 141 calories, Fat 3g fat (0 saturated fat), Cholesterol 25mg cholesterol, Sodium 580mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
PRESSURE COOKER TORTILLA SOUP
My daughter's favorite. She asks for this as her birthday present, she likes it so much. Keep leftovers in fridge for up to 5 days.
Provided by Dennis Errichiello
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 14
Steps:
- Heat vegetable oil in pressure cooker over medium heat; cook and stir onions until slightly softened, 5 to 8 minutes. Add red peppers, jalapeno peppers, garlic, black pepper, and salt; cook until garlic is fragrant and onions are softened, about 5 more minutes. Stir tomatoes into onion mixture and cook until warmed, about 1 minute.
- Transfer tomato mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer tomato puree back to pressure cooker.
- Stir chicken stock into tomato puree; cook and stir over high heat until just boiling, about 5 minutes. Cover and lock pressure cooker. Cook over high heat until steam begins to build and steadily escapes. Lower heat to medium-low; cook for 20 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid.
- Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.
- Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.
Nutrition Facts : Calories 484.4 calories, Carbohydrate 39 g, Cholesterol 66.8 mg, Fat 33 g, Fiber 4.5 g, Protein 11.6 g, SaturatedFat 14.2 g, Sodium 1063.6 mg, Sugar 5.5 g
PRESSURE COOKER CHICKEN ENCHILADA SOUP
What's the quickest and tastiest way to bring the flavor to your favorite chicken tortilla soup? Instant Pot! This soup delivers a big bowl of fresh comfort-just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. -Heather Sewell, Harrisonville, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 15
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. When oil is hot, add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add chicken, broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Stir. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 7 minutes; quick-release any remaining pressure. , Remove chicken from pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. Serve with toppings as desired.
Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1117mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
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