Chicken Tortilla Soup



_ Ingredients

1carrot, peeled and chopped (about 1/2 cup)

1/2pound boneless, skinless chicken breast

1can (about 15 ounces) black beans, rinsed and drained

1stalk celery, sliced (about 1/2 cup)

2tablespoons tomato paste

1/2cup frozen whole kernel corn, thawed

4cups Swanson® Chicken Broth

2teaspoons chili powder

2teaspoons ground cumin


_ How to Make It

Season the chicken with salt and pepper.  Add the carrot, celery,

chicken, beans, corn, tomato paste, cumin, chili powder and broth to a

6-quart Instant Pot®.


Lock the lid and close the pressure release valve. Pressure cook on

High pressure, setting the timer to 5 minutes (timer will begin

counting down once pressure is reached- it takes about 15 minutes).

When done, press Cancel and use the quick release method to release

the pressure.


Remove the chicken from the pot.  Shred the chicken and return to the

pot.  Season to taste.  Serve topped with tortilla strips, fresh chopped

cilantro, avocado or sliced jalapeño pepper, if desired.

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