Chicken Tortilla Soup

INGREDIENTS

1 store-bought rotisserie chicken, or the meat from 1 3-pound cooked chicken
2 tablespoons olive oil
½ cup sweet yellow onion, chopped
½ cup crushed tortilla chips
1 15¼-ounce can whole kernel corn, drained
1½ teaspoons ground cumin
1 4-ounce can chopped green chilies
1 15½-ounce can black beans, top liquid drained
1 28-ounce can crushed tomatoes
6 cups chicken broth
2 tablespoons chicken base (Better Than Bouillon® chicken base recommended)
1 small pinch dried chipotle chili pepper
sour cream, avocado, and tortilla chips as desired


1. Remove the meat from the rotisserie chicken; discard bones and skin. Chop meat into bite-sized pieces.
Set aside.
2. Place your pressure cooker on a level surface and plug the unit in.
3. Set Cook Time to 20 minutes or select the Soup/Stew setting; press Start.
4. Add the olive oil and chopped onion to the pot and sauté for about 2 minutes, stirring often. Add the
crushed corn chips and cook another minute. Add the corn and cumin and cook another minute.
5. Add the chopped chicken and remaining ingredients—except sour cream, avocado, and tortilla chips—
stirring after each ingredient.
6. Attach the lid and set the pressure valve to Air Tight (closed).
7. When cooking time has elapsed, cancel the Keep Warm feature and allow the pressure to release
naturally.
8. To serve: Ladle the soup into a bowl. Top with a dollop of sour cream, avocado pieces, and crumbled
tortilla chips if desired.