SALT LAKE CITY — A quick 8 minute soup by using ingredients found in your pantry and adding vegetables and fresh chicken.
Ingredients:
1 small onion, diced
15.5 oz. can black beans, drained and rinsed
15.5 oz. can kidney beans, drained and rinsed
8 oz. can tomato sauce
10 oz. bag frozen corn
2 10 oz. cans diced tomatoes with green chiles
1 packet taco seasoning
1 tsp. cumin
1 tsp. coriander
1 tsp. chili powder
2 boneless chicken breasts
½ c. chicken broth
Juice of ½ a lime
½ tsp. kosher salt
½ tsp. black pepper
Diced avocadoes, sour cream, shredded cheese, and crumbled tortilla chips for garnish
Directions:
1. Add all the ingredients to the pot of your pressure cooker. Put the lid on and set the vent to seal. Set the cooker to high pressure for 8 minutes.
2. When the time is up, allow the pressure to naturally release for 10 minutes.
3. Take out the chicken breasts and shred them with 2 forks. Put the chicken back in and serve warm garnished however you like.
