Multicooker Creamy Chipotle Chicken Tortilla Ranch Soup
This multicooker favorite combines tender chicken, creamy avocado, crispy tortilla chips and black beans with a salsa-and-Ranch-infused broth to pack every spoonful with layers of tantalizing texture and flavor.
Ingredients(9)
boneless skinless chicken breasts or thighs
1 lb
chicken broth
2 cups
salsa
½ cup
small diced tomatoes with juice
1 (14.5-oz.) can
2 tsp
black beans, rinsed and drained
1 (14-oz.) can
½ cup
kosher salt and ground black pepper, to taste
Tortilla Chips, for serving, plus optional grated cheese, sour cream, avocado, diced red onion and fresh cilantro
For safe meat preparation, reference the USDA website.
Steps(5)
- 1
Place chicken in the bowl of an multicooker. Add in chicken broth, salsa, tomatoes, Hidden Valley® Rancho Taco Premium Recipe Mix, beans and Hidden Valley® Southwest Chipotle Topping & Dressing. Don’t stir.
- 2
Secure the lid of the multi cooker and seal the valve. Set the manual/pressure cook button to 10 minutes.
- 3
Let the pressure release naturally for 5 minutes and then move the valve to venting. Remove the lid and stir the soup.
- 4
Shred the chicken with two forks and then add back into the soup, along with a big handful of crushed tortilla chips.
- 5
Season to taste and divide between bowls. Serve with more tortilla chips plus any desired toppings.
Ingredient Tips:
Chicken: If you’re using frozen chicken, just be sure to increase the cooking time slightly (add about 5 minutes).
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