Chicken Tortilla Soup {Pressure Cooker}

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• Recipe:
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• 2 TBLS olive oil
• 1 large onion, diced
• 2 boneless skinless chicken breasts**
• 1 (8ounce) jar mild chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 2 (14.5 ounce) cans chicken broth
• 1/2 tsp salt
• 1 tsp ground black pepper
• 1 1/2 tsp garlic powder
• 2 TBLS dried parsley
• 1 tsp onion powder
• 1 TBLS chili powder
• 2 (16 ounce) cans black beans, drained
• 1 (15 ounce) bag frozen corn

Directions

1. Select Sauté and add olive oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 3 minutes.
2. Add remaining ingredients, except beans and corn. Lock lid in place, select High Pressure, 8 minutes cook time and press start. (It will take about 20 minutes to come to pressure because there is so much liquid.)
3. When timer beeps, turn off pressure cooker, wait 10 minutes, then do a quick pressure release.
4. Remove chicken breasts from soup and dice or shred. Return chicken to soup and stir in black beans and corn.
5. If necessary, select Simmer and bring to a boil, stirring occasionally until beans and corn are heated.
6. Serve topped with shredded cheese, sour cream, cilantro and tortilla strips, if desired.

Notes

**You can use frozen boneless, skinless chicken breasts, adjust cook time to 11 minutes.



** Great with Doritoes too!