Ingredients
- 4 c. (32oz) chicken
broth
- 1 lb boneless skinless chicken breasts;
- diced, cut into strips or left whole to be shredded later. Skip step 3 if pre-cutting the chicken
- 1 medium
onion, diced
- 2 cloves garlic, minced
- 1 tsp ground
cumin
- 1 tsp chili
powder
- 1 tsp kosher
salt
- 1/4 tsp black
pepper
- 1 (15oz) can
corn with diced peppers
- [Baja, Southwest, Fiesta, Jalapeño,
Chipotle, & Fire roasted corn blends or (1 (7oz) can of chilis + 1
(15oz can of corn) are examples of what is meant by this ingredient
- 1 (15oz) can
black beans w/o chili sauce, drained
& rinsed
- 1 (14.5oz) can
petite diced tomatoes
- Toppings:
o Tortilla Strips
o Sour Cream
o Shredded Cheese
o Avocado
Instructions
1. Combine
all ingredients in pressure cooker, in order, except topping ingredients.
Do not stir!
2. Close
lid and make sure pressure release valve is set to sealing. Set pressure cooker
to high pressure using either "Pressure cook" or "Manual"
button, and set for 15 minutes. When time is up carefully quick release the
pressure cooker.
3. Remove
chicken and shred with two forks. Place back in pressure cooker and stir.
4. Divide
into soup bowls and top with any toppings of your preference.
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Up To Pressure Time: 10 minutes, approximately.
Cook Time: 15 minutes
Total Time: 35 minutes ~
Servings: 6
Author: Julie Evink, revised by Heidi Evans for clarity and burn warning elimination
