Preparation Time: 10 MINUTES
Cooking Time: 45 MINUTES
Serving: 6
Ingredients:
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Nonstick cooking spray
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6 corn tortillas, sliced into strips
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2 tablespoons extra-virgin olive oil
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1 medium yellow onion, diced
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3 garlic cloves, minced
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1 teaspoon chili powder
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½ teaspoon ground cumin
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6 cups low-sodium chicken broth
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1½ pounds boneless, skinless chicken breasts (4 or 5 breasts)
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1 (14.5-ounce) can black beans, drained and rinsed
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1 (16-ounce) bag frozen corn kernels
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Juice of 1 lime
Direction:
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Preheat the oven to 350°F. Line a baking sheet with parchment paper and spray it with the cooking spray.
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Spread the tortillas strips on the baking sheet. Bake for 15 minutes, tossing once halfway through to prevent burning. While the tortilla strips are baking, prepare the soup.
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Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the onion, garlic, chili powder, and cumin, and cook for about 3 minutes or until the onion starts to soften.
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Press Cancel and pour in the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the chicken, black beans, and corn kernels, but don’t stir.
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Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally, release the pressure for 10 minutes, then quickly release any remaining pressure.
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Unlock and remove the lid. Using tongs or a slotted spoon, transfer the chicken to a cutting board. Use two forks to shred the chicken. Return the shredded chicken to the pot. Stir in the lime juice.
Nutrition: Calories: 212; Fat: 6g; Carbohydrates: 37g; Fiber: 7g; Protein: 9g; Sodium: 126mg