With the launch of our Culinary Keepsake Collection, we were eager to put our new products to the test. We discovered a fantastic recipe for Pressure Cooker Chicken Tortilla Soup on the Kitschen Cat Blog that we just had to try. The result? A quick, easy, and utterly delicious soup! With a few minor tweaks, it’s the perfect recipe to store in your recipe box using our new illustrated recipe cards.
Experience the Joy of Cooking with Our Unique Kitchen Products
Half the fun of making this soup was using our delightful kitchen products, including our recipe box, recipe cards, spoons, and cutting boards. With so many unique designs to choose from, it's easy to find one that matches your personality and adds a touch of flair to your kitchen.
We copied the recipe onto one of our beautifully illustrated recipe cards, making it simple to keep track of ingredients and steps. It was a joy to have everything in one place, ready for the next time the weather calls for something warm and comforting.
Recipe Overview
For this recipe, we used the Instant Pot, which makes cooking incredibly quick and convenient. After prepping the ingredients, all you need to do is toss them into the pot and let it work its magic.
We found it helpful to measure all our spices ahead of time. Here's what you'll need:
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Next, we prepared 1 diced onion and 1 diced red bell pepper. To add a little heat, we chopped some serrano peppers. Chopping the vegetables was a breeze on our Culinary Keepsake Cutting Board.
Cooking Instructions
The next step was to cook the ingredients in the Instant Pot. We added the seasonings, vegetables, 2 large chicken breasts, 12 ounces of medium-spice salsa, 5 cups of chicken broth, and 4 ounces of tomato paste. While the original recipe suggested adding black beans and corn later, we chose to add everything at the beginning.
Our Covered Baking Dish Spoon was perfect for mixing and stirring all the chopped ingredients, chicken, and seasonings into the broth. Once everything was stirred, we allowed the mixture to cook on high for 10 minutes.
While the soup was cooking, we used the Stand Mixer Cutting Board to chop some cilantro, avocados, and green onions for garnishing the soup.Â
After cooking and releasing the pressure, we removed the chicken breasts for shredding. Once shredded, we returned the chicken to the pot, and the soup was ready to be ladled into bowls.
The Final Touches
Adding our favorite toppings was the best part, bringing vibrant colors and flavors to the dish. In addition to the cilantro, sliced avocado, and chopped green onion, we also squeezed some fresh lime juice, added a dollop of sour cream, and sprinkled on shredded Monterey Jack cheese and Fresh Gourmet Santa Fe Style tortilla strips.Â
This soup is mouth-wateringly good, and we highly recommend giving it a try.
Happy cooking!
Explore our full Culinary Keepsake collection of kitchen products here.
