Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup
Ingredients
For the Soup Base
- 1 yellow onion, diced
- 1 1/2 cups bell peppers, diced, mixed green, red, and yellow
- 5 garlic, cloves, minced
- 4 cups chicken broth
- 3 cups rotisserie chicken, shredded
- 1 can sweet corn, 15 ounce, drained
- 1 can black beans, 15 ounce, rinsed and drained
- 1 can Ro-Tel diced tomatoes with green chilies, 10 ounce, undrained
For Seasoning and Creaminess
- 1 teaspoon dried oregano
- 2 tablespoons taco seasoning blend
- 1 teaspoon garlic pepper blend
- 1 lime, fresh, juiced (about 2 tablespoons)
- 1/2 cup heavy whipping cream
For Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 jalapeño, sliced, for garnish
- 1 avocado, sliced, for garnish
- 1 cup tortilla strips, crispy, for garnish
- 1 cup cheddar and Monterey Jack cheese blend, shredded, for garnish
- 1 lime, fresh, cut into wedges, for serving
Instructions
- 1
Prepare your pressure cooker. Select the 'Sauté' function on your pressure cooker. Add a tablespoon of olive oil (not listed as ingredient, but implied for sautéing) to the inner pot and allow it to heat.
⏱️ 2 min
- 2
Add the diced yellow onion and bell peppers to the hot pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and sauté for an additional 1 minute until fragrant.
⏱️ 8 min
- 3
Pour in the chicken broth, then add the shredded rotisserie chicken, drained sweet corn, rinsed and drained black beans, and the undrained Ro-Tel diced tomatoes with green chilies to the pot. Stir gently to combine.
⏱️ 5 min
- 4
Stir in the dried oregano, taco seasoning blend, garlic pepper blend, and the fresh lime juice. Finally, add the heavy whipping cream. Stir all ingredients until well combined.
⏱️ 3 min
- 5
Secure the lid on your pressure cooker, ensuring the vent is sealed. Select the 'Pressure Cook' or 'Manual' setting and set the cooking time for 30 minutes on high pressure.
⏱️ 30 min
- 6
Once the cooking cycle is complete, allow for a quick pressure release by carefully turning the vent. Once the pressure has fully released and the float valve has dropped, open the lid.
⏱️ 5 min
- 7
Ladle the creamy chicken tortilla soup into bowls. Garnish each serving generously with fresh cilantro, sliced jalapeños, sliced avocado, crispy tortilla strips, shredded cheddar and Monterey Jack cheese blend, and an additional squeeze of fresh lime from the wedges.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Tortilla Soup
Ingredients
For the Soup Base
- 1 yellow onion, diced
- 1 1/2 cups bell peppers, diced, mixed green, red, and yellow
- 5 garlic, cloves, minced
- 4 cups chicken broth
- 3 cups rotisserie chicken, shredded
- 1 can sweet corn, 15 ounce, drained
- 1 can black beans, 15 ounce, rinsed and drained
- 1 can Ro-Tel diced tomatoes with green chilies, 10 ounce, undrained
For Seasoning and Creaminess
- 1 teaspoon dried oregano
- 2 tablespoons taco seasoning blend
- 1 teaspoon garlic pepper blend
- 1 lime, fresh, juiced (about 2 tablespoons)
- 1/2 cup heavy whipping cream
For Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 jalapeño, sliced, for garnish
- 1 avocado, sliced, for garnish
- 1 cup tortilla strips, crispy, for garnish
- 1 cup cheddar and Monterey Jack cheese blend, shredded, for garnish
- 1 lime, fresh, cut into wedges, for serving
Instructions
- 1
Prepare your pressure cooker. Select the 'Sauté' function on your pressure cooker. Add a tablespoon of olive oil (not listed as ingredient, but implied for sautéing) to the inner pot and allow it to heat.
⏱️ 2 min - 2
Add the diced yellow onion and bell peppers to the hot pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and sauté for an additional 1 minute until fragrant.
⏱️ 8 min - 3
Pour in the chicken broth, then add the shredded rotisserie chicken, drained sweet corn, rinsed and drained black beans, and the undrained Ro-Tel diced tomatoes with green chilies to the pot. Stir gently to combine.
⏱️ 5 min - 4
Stir in the dried oregano, taco seasoning blend, garlic pepper blend, and the fresh lime juice. Finally, add the heavy whipping cream. Stir all ingredients until well combined.
⏱️ 3 min - 5
Secure the lid on your pressure cooker, ensuring the vent is sealed. Select the 'Pressure Cook' or 'Manual' setting and set the cooking time for 30 minutes on high pressure.
⏱️ 30 min - 6
Once the cooking cycle is complete, allow for a quick pressure release by carefully turning the vent. Once the pressure has fully released and the float valve has dropped, open the lid.
⏱️ 5 min - 7
Ladle the creamy chicken tortilla soup into bowls. Garnish each serving generously with fresh cilantro, sliced jalapeños, sliced avocado, crispy tortilla strips, shredded cheddar and Monterey Jack cheese blend, and an additional squeeze of fresh lime from the wedges.
⏱️ 2 min