Minutes Prep time: 20
Minutes Total time: 40
Servings: 6
Difficulty: Intermediate
PAM® Expeller Pressed Avocado Oil No-Stick Cooking Spray
1 cup Birds Eye® Sweet Kernel Corn
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 small onion, chopped
1 small bell pepper, chopped
2 cloves garlic, chopped
1-1/2 pounds boneless skinless chicken thighs or breasts
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
3 cups low-sodium ready to serve chicken broth
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
6 corn tortillas (6 inch), cut in thin slices
1 large avocado, pitted, peeled, sliced
1/4 cup fresh cilantro, chopped
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 84 mg | 8% |
| Carbohydrate | 33 g | 11% |
| Cholesterol | 115 mg | 38% |
| Total Fat | 15 g | 23% |
| Iron | 3 mg | 17% |
| Calories | 378 kcal | 19% |
| Sodium | 1150 mg | 48% |
| Protein | 29 g | 57% |
| Saturated Fat | 3 g | 17% |
| Sugars | 5 g | 1% |
| Vitamin C | 24 mg | 40% |
Preheat oven to 350°F. Spray 6-quart electric multicooker pot with avocado oil spray. Select sauté function and heat until hot. Add corn to pot and cook undisturbed 5 minutes, until it starts to brown. Stir in spices and cook until fragrant, about 1 minute. Turn multicooker off.
Add onion, bell pepper, garlic, chicken thighs, undrained tomatoes, black beans, broth, salt and pepper to pot. Lock lid in place and close pressure release valve. Select high pressure cook function and set timer for 12 minutes.
Meanwhile, spray a large baking sheet with avocado oil spray. Spread tortilla strips out in a single layer on baking sheet. Spray top of tortilla strips lightly with avocado oil spray. Bake until crisp and lightly browned, 14 to 16 minutes, turning once.
When time is up on the multicooker, carefully open the valve to quick release steam. Carefully remove lid. Use tongs to shred chicken into bite-sized pieces. Serve chicken tortilla soup with avocado, cilantro and tortilla strips.
If you don’t want to turn your oven on, use store bought tortilla chips instead of the tortilla strips
Pressure Cooker Chicken Tortilla Soup
