I love soup! The warmth and comfort you can get from a bowl of soup is unsurpassed. Making soup for a crowd is a great way of showing the love too! This is a super easy brothy flavor packed meal. If you have a pressure cooker then you know the ease and speed at which you can pump out meals. If you are making this on the stove top is will be just as easy but takes a bit longer. Either way, enjoy.
Chicken and Butternut Squash Tortilla Soup Under Pressure
1 tbsp. olive oil
1 medium onion, chopped fine
4 cloves garlic, minced
4 6-inch corn tortillas, cut into 1-inch squares
2 tbsp. fresh cilantro, chopped
1 very large ripe tomato, diced
1 15 oz. can pinto beans, drained
1 cup frozen corn
6 cups chicken broth (homemade is best)
2 tsp. chili powder more to taste
2 tsp. ground cumin more to taste
2 tbs oregano
1 bay leaf
2 whole boneless skinless chicken breasts
2 tbs tomato paste
2 cups diced peeled butternut squash
Crushed tortilla chips
fresh lime juice
Lactose free sour cream
Add broth and all ingredients to pressure cooker except the beans. Cover Pressure cooker and set to sealing position. Select Soup Mode and manually adjust the time to 15 minutes.
Do natural release when soup is finished.
Remove the chicken breasts to a plate cut in half and and use two forks to shred the meat apart. Return the shredded chicken to the pot and stir to combine. Add the drained beans. Check for seasoning, add more chili powder or salt and pepper. Ladle the soup into bowls and serve with fresh cilantro, a squeeze of lime juice, and the crisp tortilla and avocado.
(To cook on the stove top, follow directions, cover and simmer on medium low for 45 minutes.)