Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure.
Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.
There aren’t any soft tortillas in this recipe, but this soup is topped with crumbled tortilla chips.
What other methods can I use to make this chicken tortilla soup?
You can also make this chicken tortilla soup on the stovetop. In a stockpot, cook the onion in oil over medium heat for 6-8 minutes until tender. Add the garlic and cook for 1 minute; stir in the next 10 ingredients. Bring soup to a boil. Cover; reduce heat to low and simmer for 25 minutes. Remove the chicken and shred with two forks; return to the pot. Stir in cilantro and top with desired toppings. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant