Chicken Tortilla Soup – Pressure Cooker

• 2 large chicken breasts
• 12 oz your favorite salsa
• 6 cups chicken broth
• 1 onion, chopped
• 1 red bell pepper, diced
• 2 tsp cumin
• 1 Tbs chili powder
• 2 tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 4 oz tomato paste
• 1 15 oz can black beans, drained and rinsed
• 2 cups frozen corn

Toppings

• limes, sour cream or greek yogurt, cilantro, green onion, avocado, tortilla chips

Directions

1. In pressure cooking pot, add chicken, salsa, chicken broth, onion, bell pepper, cumin, chili powder, salt, black
   pepper, cayenne pepper, and tomato paste. Stir together.
2. Lock lid and set to high pressure for 10 minutes.
3. When time is up, allow pressure to naturally release for 10 minutes and then use a quick release to get all the
   remaining pressure out.
4. Remove lid and shred chicken using two forks.
5. Set pressure cooker to “simmer” setting and add black beans and corn. Stir until corn is heated through.
6. Ladle into bowls and top with a squeeze of lime juice, a dollop of sour cream or greek yogurt, a few sprigs of
   cilantro, chopped green onion, chopped avocado, and crushed tortilla chips.