Posted by Tina on Sep - 22 - 2012 under Main Dish, Soups/Stews

This is one of my go-to recipes for nights when cooking time is limited.  It’s so good especially paired with a great salad on those cool autumn/winter evenings!  I use the pressure cooker to cook the chicken breasts fast as well as to quickly incorporate all the spices and flavors of the vegetables with the stock.  If you don’t have a pressure cooker you can easily prepare this in a regular pot with cooked or left over chicken breasts.

Ingredients
  • 2 frozen boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 ½ tsp cumin
  • 1 ½ tsp chili powder
  • 1/2 tsp salt
  • 1 onion, chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium green zucchini, chopped
  • 1/2 cup frozen corn
  • 4 garlic cloves, minced
  • 1 - 14.5oz cans Mexican Stewed Tomatoes
  • 1 fresh tomato, chopped
  • 1-2 chipotle peppers in adobo sauce, finely minced
    (1 for mild, 2 or more for hot)
  • 8 cups low sodium chicken or vegetable stock
  • 2 - 15oz cans low sodium black beans,
    rinsed & drained
  • 3 tbsp tomato paste

GARNISHES

  • Light Sour Cream
  • Avocado, chopped or sliced
  • Shredded Cheddar Cheese
  • Chopped Red Onion
  • Fresh Cilantro
  • Tortilla Chips
Cuisine: Cooking time: 30 mins Serving: 8
0.00 avg. rating (0% score) - 0 votes

Instructions:


  1. Add the olive oil to the pressure cooker and heat.
  2. When the oil is hot, add the onion and cook until it softens and turns translucent.
  3. Add the green & red peppers, zucchini and garlic to the pot and saute for 2 minutes.
  4. Stir in the chipotle, cumin & chili powder and cook until the vegetables begin to soften.
  5. Remove pot from heat and add the frozen chicken breasts, stewed tomatoes, fresh tomatoes, tomato paste and 4 cups of the stock.
  6. Put the pressure cook lid on and pressure cook the mixture for 12 minutes.
  7. Use the cold water release method to relieve the pressure and then remove the lid. (http://missvickie.com/workshop/release.html)
  8. Remove the chicken from the pot and set aside to cool. When the chicken is cool enough to handle, shred the chicken.
  9. Meanwhile, put the pot back on the stove and add the remaining 4 cups of stock. Bring the pot up to a simmer and in the corn and beans.
  10. Add the shredded chicken back into the pot and heat through.

Fill each bowl and top with the garnishes of your choice!

**This recipe can easily be made vegetarian by omitting the chicken and using vegetable stock.

Chicken Tortilla Soup

Nutrition Facts Serving Size 1/8 Servings 8
Amount Per Serving
Calories 241 Calories from Fat 25.2
% Daily Value*
Total Fat 2.8g 4%
Saturated Fat .3g 1%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 567mg 24%
Total Carbohydrate 32.3g 10%
Dietary Fiber 9.6g 38%
Sugars 8.2g
Protein 21.4g 42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. wp-nutrition-label


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