1 tablespoon smoked paprika (regular paprika will work in a pinch)
1 teaspoon salt
1 ½ pounds chicken breast, each breast cut into 3–4 pieces
1 bay leaf
2 cups chicken broth
1 15 oz can diced tomatoes
¼ – â…“ cup Franks Red Hot Buffalo Hot Sauce (depending on how spicy you want it)
1 (15 oz) can tomato sauce
Optional: 4 oz cream cheese for a more mild soup
For Serving
corn or tortilla chips (I like blue chips for this soup)
blue cheese crumbles
Ranch dressing or sour cream
Instructions
Select saute on the pressure cooker and add butter.
When melted, add carrots, onions, celery, garlic, smoked paprika, and salt; saute 2 minutes.
Add chicken breast and stir to coat the chicken with seasonings.
In this order, add bay leaf, chicken broth, diced tomatoes, hot sauce, and tomato sauce; DO NOT STIR.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes.
When cooking is complete, use a natural release.
Remove chicken from pot and cut or shred into bite sized pieces. Return chicken to pot.
Optional: for a less spicy soup, add cream cheese and stir until combined.
To make Blue Cheese Nachos, arrange a single layer of chips on a microwave safe dish, top with crumbled blue cheese and microwave for 15-20 seconds. Could also do this under the oven broiler on a sheet pan, but watch closely that the chips don’t burn.
Scoop soup into a bowl, drizzle with ranch dressing, sour cream, or yogurt. Top with a handful of Blue Cheese Nachos and enjoy!
Notes
The soup is spicy. If you prefer less spice, decrease the hot sauce or add the cream cheese mentioned in the ingredients. Topping it with ranch or yogurt will also cool it down; this is my preference.
Smoked paprika gives this soup an amazing flavor. Regular paprika will work in a pinch.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more