Name: Chicken Tortilla Soup
Prep time: 10 min
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

All recipes

Zen of Slow Cooking

Servings:

4-6

Prep time:

00:10

10 Ratings

4.21

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

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. 6) Crush a handful of tortilla chips into each bowl; pour in the soup & top with optional extras
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. 6) Crush a handful of tortilla chips into each bowl; pour in the soup & top with optional extras
Dutch Oven: 1) Heat oil in the Dutch Oven on medium; soften onion & pepper for 2 minutes. 2) Add Southwest Fiesta blend, chicken, black beans, tomatoes, tomato paste, chipotle chili, chicken broth & water. 3) Stir, cover and bubble gently on low-medium heat for 30 minutes to poach the chicken. 5) Remove chicken breast, shred with 2 forks and return to the pot. 6) Crush a handful of tortilla chips into each bowl; pour in the soup & top with optional extras