Blue Jean Chef Pressure Cooker Chicken Tortilla Soup

By gbvampy1

Ingredients

• 2 2 2 tablespoons olive oil
• 1 1 1 onion, finely diced (about 1 cup)
• 2 2 2 cloves garlic, minced
• 1 1 1 Jalapeño pepper, minced or sliced into rings
• 1 1 1 red bell pepper, chopped
• 1 1 1 tablespoon chili powder
• 1 1 1 teaspoon ground cumin
• 1 1 can 1 (28-ounce) can fire-roasted tomatoes, diced
• 3 3 3 cups good-quality or homemade unsalted chicken stock
• 1 1 can 1 (15-ounce) can black beans, drained and rinsed
• 1 1 can 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 1 1 teaspoons salt
• 2 2 2 boneless skinless chicken breasts
• 3 3 3 cups corn tortilla chips, broken into pieces
• 1 1 1 avocado, peeled and sliced
• 1/2 1/2 1/2 cup fresh cilantro leaves
• 1 1 1 cup grated Cheddar cheese
• 1 1 1 lime, cut into wedges

Preparation

Step 1

Pre-heat the pressure cooker using the BROWN or SAUTE setting.
Add the olive oil. Sauté the onion for 3 to 4 minutes, stirring occasionally. Add the garlic, Jalapeño pepper, red pepper and spices, and cook for another minute or two. Add the tomatoes, chicken stock, beans and salt, give it a good stir and push the chicken breasts under the liquid. Lock the lid in place.
Pressure cook on HIGH for 8 minutes.
Reduce the pressure with QUICK-RELEASE method and carefully remove the lid. Remove the chicken to a side plate and when cool enough to touch, shred the chicken with two forks into small pieces.
Return the chicken to the soup and season to taste with salt and freshly ground black pepper. Place some tortilla chips into each bowl and ladle the soup on top. Garnish with avocado, cilantro, Cheddar cheese and a lime wedge to squeeze.