Chicken Tortilla Soup

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Chicken Tortilla Soup
Zen of Slow Cooking

Servings:
4-6
Prep time:
00:10
1 Rating
5

A low fat chicken soup with black beans flavored with cumin, smoked paprika, and oregano.

Ingredients

  • 1 tbsp olive oil
  • 1 cup (1 small) onion, diced
  • 1 cup (1 small) red bell pepper, diced
  • Southwest Fiesta blend
  • 1-1/2 lbs boneless, skinless chicken breast
  • 15 oz can black beans
  • 14 oz can diced tomatoes
  • 2 tbsp tomato paste
  • 1 chipotle chili in adobo, chopped (optional)
  • 4 cups (32 fl oz) chicken broth (plus 1 cup (8 oz) water for pressure cooking)
  • For serving: tortilla chips, sour cream, avocado, diced onion, lime juice

Instructions

  1. Slow Cook: 1) Heat the oil in a skillet on a medium heat; cook onion and pepper for 2 minutes. 2) Transfer the onion mixture to cooker. 3) Add Southwest Fiesta blend, chicken, black beans, tomatoes, tomato paste, chipotle chili & chicken broth. 4) Stir, cover and cook on LOW: 6 hours or HIGH: 2-½ hours. 5) Remove chicken breast, shred with 2 forks and return to the cooker.
  2. Pressure Cook: 1) Heat oil on sauté function; cook onion and pepper for 2 minutes. 2) Add Southwest Fiesta blend, chicken, black beans, tomatoes, tomato paste, chipotle chili, chicken broth & water. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes. 4) Vent with Quick Pressure Release. 5) Remove chicken breast, shred with 2 forks and return to the cooker.

Tips

Pair with a crisp Syrah rosé, iced tea or light Mexican beer.