Healthy Pressure Cooker Tortilla Soup

Healthy Easy Pressure Cooker Tortilla Soup Recipe ~ this is so good! 

3 boneless chicken breast, or one whole chicken , or chicken pieces. You can also cook the chicken for 12 min on high pressure then debone and then add in remaining ingredients for 1 min on high just to warm it up. 
1 can of Rotel or half a jar of salsa (super versitile!) or a can of fire roasted tomatoes 
1 onion, diced
1 large garlic clove, lightly chopped, 1 tsp prepared garlic or a tsp garlic powder 
1 jalapeƱo (seeded and chopped) 
1 cup frozen corn or 1 can of corn undrained 
2 tbsp taco seasoning (Make your own) or I just add cumin, chili powder, salt, pepper, paprika and oregano 
¼ cup (about a handful) cilantro chopped (at the end) optional 

If using a whole chicken it makes it’s own broth. If using chicken breast you may want to add some bullion paste for more flavor or you can use a carton of stock 

1 can black beans, undrained (drained and rinsed is better for you, but I don’t always do that)

1 can chili beans, pinto beans or gandules verdes (pigeon peas)

1 bay leaf 
Fresh pepper 
Optional: add some fresh spinach, carrot matchsticks, kale, sliced zucchini for extra veggies! 

Select saute setting and allow to heat up for a few minutes. Pour in 1-2 tbsp olive oil. Saute onion and jalapeno. Then add garlic for a min. Optional step. You can just add all together and cook. Add remaining ingredients and set to manual 12 min on high pressure. 

When done cooking; release the pressure. Shred chicken and put back. 
Serve topped with avocado, Greek yogurt or sour cream, Monterey jack cheese or Mexican blend or pepper jack xheese,  hot sauce, fresh lime juice, tortilla chips (just a few for crunch) – or choose your fav toppings.

You can make this in the slow cooker by cooking for 4-6 hours on low.

Freezes well.

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You can make this with frozen chicken. I recommend cooking the chicken alone w water, whole garlic, bay leaf’s for a little longer to make stock then debone and add other ingredients.

I’ve done a whole bird and just save half the stock and half the chicken for another soup. Freeze! 

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