PRESSURE COOKER CHICKEN TORTILLA SOUP 1

PRESSURE COOKER CHICKEN TORTILLA SOUP


1 lb. skinless, boneless chicken breast
1 onion, chopped
3 carrots, chopped
1 (28-oz.) Green Chili Enchilada Sauce
1 4-oz. can Diced green chills, mild
5 cups water
2 cups cooked white rice

Garnish:
1-oz. cup shredded fat free mozzarella cheese
1 cup chopped cilantro
½ cup minced onion
Lime wedge


Place the chicken, one cup diced onion, carrots, green chili enchilada sauce, diced green chilies, and water in your pressure cooker and heat on high until it comes up to steam. Turn the heat down to medium and cook for 20 minutes. Release the pressure on the pot and add the cooked rice. Bring it to a boil.

Serve a one-cup portion garnished with ¼ cup shredded mozzarella cheese. 1-oz. tortilla strips, or (tostados which will add a few points but makes very easy and simple). 1 tbsp. chopped cilantro and 1 tsp. of minced onions. Serve with a lime wedge.

This recipe when cooked in a pressure cooker goes from pot to table in 30 minutes. It is speedy, spicy, and stupendous. You can cook the soup ingredients in a stockpot, cooking the broth for 40 minutes on simmer.