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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from Gail's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 2 (6- to 8-oz) frozen boneless, skinless chicken breasts
• 2 cups cooked black beans, rinsed and drained
• 2 cups frozen corn kernels
• 5 garlic cloves
• 1 large onion, diced
• 1 red bell pepper, diced
• 6 ounces organic tomato paste
• 4 cups chicken or vegetable broth
• 1/2 cup diced pickled jalapenos with juice
• 1/4 cup taco seasoning
• Optional: diced avocado, tortilla strips, and chopped fresh cilantro
Directions:
Directions:
1. Place all of the ingredients in the pressure cooker, except for optional garnishes.
2. Put the lid on the cooker and make sure the pressure knob is in the sealing position. Using the display panel, select the manual function, high pressure, and set the time for 15 minutes.
3. When the cooker beeps to let you know it's finished, switch the pressure knob from the sealing to venting position, administering a quick release. Use caution while the steam escapes-it's hot.
4. Remove the lid and shred the chicken. Combine with the remaining cooked ingredients and serve, topped with the optional avocado, tortilla strips, and cilantro.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
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