Ingredients

The following ingredients have 8 Servings
  • 2 medium sized chicken breast (frozen or raw)
  • 1 carton Pacific Foods Roasted Red Pepper and Tomato Soup
  • 1 can fire-roasted tomatoes
  • 1 4 oz or 7oz can mild green chilis
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon kosher salt
  • couple cracks black pepper
  • 1 teaspoon true lime or 1-2 Tablespoons Lime Juice*
  • 1 chicken bullion cube
  • 1 cup frozen corn
  • 1 can black beans (or any beans) drained and rinsed
  • sour cream or plain Greek yogurt
  • tortilla chips
  • crumbled or shredded cheese
  • avocado

Instruction

  • Place all ingredients  EXCEPT corn, beans, and lime in pressure cooker.  Close pressure cooker and cook on high pressure for 15 minutes if using frozen chicken and for 8 minutes if thawed.
  • You can do a quick pressure release if you’re in a hurry, or let it naturally release for about 10 and then release the rest.  Open pressure cooker and remove chicken and place on cutting board.  Add corn and beans and stir to heat through.  Shred chicken and then add back into pot.  If using fresh lime, add lime juice.  Taste and add salt and pepper (or other seasonings) to taste.  If for some reason you’ve over-seasoned, just add a little chicken broth, more tomato soup, or water!