Pressure Cooker Chicken Tortilla Soup with Riced Cauliflower
PREP TIME 10 TOTAL TIME 40 SERVINGS 4
Loaded with chicken and veggies, make this comforting soup from scratch and in a fraction of the time.
1 pound boneless, skinless chicken thighs 4 cups chicken broth 1 can (15 oz.) black beans, rinsed and drained 1 (14 oz.) can diced tomatoes with juice 1 (12 oz.) package Green Giant® Riced Veggies Cauliflower 1 (11 oz.) can Green Giant® Steam Crisp Mexicorn, undrained 2 cloves garlic, chopped 1 tablespoon ground cumin 2 teaspoons chili powder 1 teaspoon oregano Toppings: Tortilla strips, avocado, shredded cheese, lime wedge
Add all ingredients except toppings to electric pressure cooker. Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting. (If using Manual setting, select High pressure.) Set the timer to 12 minutes. When done, press Cancel and use the quick release method to release the pressure.
Remove chicken from Multipot. Shred chicken and return to Multipot.
Serve soup in bowls and garnish as desired.