Pressure Cooker Tortilla Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 jalapeno pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 (14.5 ounce) can diced tomatoes
• 4 cups chicken broth
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 pound boneless, skinless chicken thighs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped fresh cilantro
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup crushed tortilla chips

Directions

1. Heat the olive oil in the pressure cooker over medium heat. Add the onion and jalapeno pepper and cook until softened, about 5 minutes.
2. Add the garlic, tomato paste, cumin, chili powder, oregano, paprika, coriander and cayenne pepper and cook for 1 minute.
3. Stir in the diced tomatoes, chicken broth, black beans, corn, chicken, salt and pepper.
4. Cover and lock the lid. Cook on high pressure for 15 minutes. Quick release the pressure and carefully remove the lid.
5. Remove the chicken from the pot and shred. Return the chicken to the pot and stir in the cilantro.
6. Serve the soup topped with the sour cream, cheddar cheese and crushed tortilla chips.

Interesting Facts

• This Pressure Cooker Tortilla Soup is a great way to use up leftovers.
• This soup can be easily doubled or tripled for a larger crowd.
• Feel free to add other vegetables like bell peppers, zucchini, or squash.
• For a vegetarian version, swap out the chicken for extra beans or tofu.