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Pressure Cooker Chicken Tortilla Soup

Prep 5 min

Cook 40 min

Ready in 45 min

This classic chicken tortilla soup is so quick, you can make it on a weekday—but it will taste like it was cooking all day.

Ingredients

1 small onion
1 green bell pepper
1 tbsp (15 mL) oil
3 garlic cloves
1½ lbs. (750 g) boneless, skinless chicken breasts
2 cups (500 mL) frozen corn
2 tbsp (30 mL) Carnitas Slow Cooker Seasoning
1 tsp (5 mL) salt
1 can (14.5 oz./411 g) fire-roasted diced tomatoes
1 can (15 oz./425 g) reduced-sodium black beans, drained and rinsed
1 large zucchini
4 cups (1 L) low-sodium chicken broth
Optional: lime, sour cream or Greek yogurt, cilantro, green onion, avocado, tortilla strips

Directions

Cut the onion into chunks and place them into the Manual Food Processor; process until coarsely chopped. Cut the top off the bell pepper and remove the seeds and veins with the Scoop Loop^®. Cut the bell pepper into strips with the Quick Slice.
Set the Quick Cooker to the SEAR setting and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, bell pepper, and garlic pressed with the Garlic Press. Cook uncovered for 3–5 minutes, stirring occasionally.* Press CANCEL.
Add the chicken, corn, seasoning, salt, tomatoes, and black beans. Lock the lid and select the CUSTOM setting. Adjust the time to 10 minutes. Press START.
When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.
Meanwhile, spiralize the zucchini with the ribbon blade of the Veggie Spiralizer. Trim the noodles with the Kitchen Shears.
Remove the chicken from the inner pot* and chop using the Salad Chopper. Select the SEAR setting and press START. Add the zucchini and broth and simmer for 10 minutes. Return the chicken to the pot and serve.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 180, Total Fat 2.5 g, Saturated Fat 0.5 g, Cholesterol 55 mg, Sodium 990 mg, Carbohydrate 16 g, Fiber 4 g, Sugars 3 g, Protein 23 g