Multi-Cooker Chicken Tortilla Soup

Need a dinner that practically makes itself? This chicken tortilla soup is packed with chicken, beans, corn, and plenty of flavor. I made mine in the Pampered Chef Deluxe Multi-Cooker using the Poultry setting, so it comes together without hours of slow cooking. Finish with your favorite toppings. Dinner doesn’t need to be complicated!

Recipe Inspiration

Prep: 10 minutes   Cook: 20 minutes on Poultry setting, plus time to pressurize and release   Servings: 8

Ingredients

• 1½ pounds boneless, skinless chicken breasts
• 1 jar (16 ounces) mild or medium salsa
• 5 cups chicken broth
• 3 tablespoons taco seasoning
• ½ teaspoon salt, or to taste
• 1 can (15.5 ounces) black beans, rinsed and drained
• 1 can (15.5 ounces) corn, drained
• 3 tablespoons lime juice (or lemon juice)

Optional Toppings

• Tortilla chips
• Fresh cilantro
• Chopped green onions
• Avocado
• Shredded cheese
• Sour cream

Directions

1. Place the chicken breasts in the inner pot of the Deluxe Multi-Cooker.
2. Add the salsa and chicken broth, lifting the chicken slightly so some liquid gets underneath.
3. Add the taco seasoning, salt, drained black beans, and corn. Stir the liquid gently, then cover.
4. Secure the lid and select the Poultry setting for 20 minutes of pressure cooking. Allow the pressure to release safely according to the appliance instructions before opening. Check that the chicken reaches 165°F.
5. Remove the cooked chicken, shred it with two forks, and stir it back into the soup.
6. Stir in the lime juice just before serving. Ladle into bowls and add your favorite toppings.

Laura’s Tips

• For a milder soup, use mild salsa. Want more heat? Add sliced jalapeños when serving.
• Add the lime juice at the end to keep the flavor bright and fresh.
• Leftovers keep in the refrigerator for 3–4 days. Freeze the soup without toppings for up to 6 months.