Tuesday, January 5, 2016

Pressure Cooker Chicken Tortilla Soup

It's time for another edition of Comfort Food Feast from Food Network's FN Dish!  This time its all about SOUP!

There will be more recipes from many more contributors at the end of this post.

There is nothing more satisfying, filling and tummy warming on a cold winter’s day than a bowl of soup. But let’s face it, soup can be boring.  Thats where a pressure cooker comes in.  I purchased one a few months ago and have been in love ever since.  Nothing makes inexpensive canned broth taste rich and delicious like a pressure cooker.  It makes the most simplest of meats tender and flavorful.  But the best part is it makes soup that takes slow cooked in a fraction of the time.

During the week between Christmas and New Year’s we had constant rain - for almost four days straight.  I have to admit I used the heck out of my pressure cooker during that week.  One of the best recipes I made was chicken tortilla soup. (I made the tortilla strips in the air fryer I got for Christmas but that’s another post).  By taking the same ingredients you would use to make this soup that would have to simmer for hours, and putting them in a pressure cooker you end up (in about 45 minutes) with a flavorful broth that is slightly spicy and will definitely take the chill out of your bones!

This post is part of Food Network's FN Dish series called Comfort Food Feast.  At the end of this post there will links to more delicious soups from all the other FN dish bloggers.  ENJOY!

To make Chicken Tortilla Soup you will need:

1 large chicken breast cut into bite size pieces
1/2 onion, chopped
1 teaspoon garlic, chopped
1 teaspoon paprika
2 teaspoons, chili powder
1 teaspoon garlic powder
salt and pepper to taste
1 box of chicken broth or about  6 cups
1/2 jar of salsa
1 can black beans, drained
2 cups rice, cooked

tortilla chips
sour cream

avocado slices

Turn the electric pressure to the saute/brown mode.  Once the cooker is hot add 1 tablespoon of olive oil.  Saute the chicken with the onions. 


 Once the chicken is brown and the onions are soft add the garlic and cook for another minute or two.  Add the seasonings and cook until fragrant. Add the chicken broth and the other ingredients.  Turn the pressure cooker off and then select the manual setting for 45 minutes.

When the manual cook setting is done let the pressure release naturally.

Serve the soup with tortilla chips and any of your favorite toppings.

The Lemon Bowl: Slow Cooker Posole Rojo
Creative Culinary: 
Split Pea Soup with Carrots and Ham
Homemade Delish: 
Italian Cioppino Soup
Taste with the Eyes: 
Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar
Elephants and the Coconut Trees: 
Tomato Soup
Dishing with Divya: 
Roasted Cauliflower and Carrot Creamy Vegetable Soup


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