Southwestern Chicken and Bean Soup

Equipment

• Pressure Cooker

Ingredients

• 1 cup dry pinto beans
• 1 cup chopped onion
• 2 jalapeno peppers, seeded and chopped
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 2 1/2 cups chicken broth
• 2 tablespoon cooking oil
• 1 cup frozen corn
• 2 cups cubed cooked chicken
• 1 (16 ounce) can diced tomatoes, undrained
• 1/4 cup snipped fresh cilantro or parsley
• Shredded Cheddar, Monterey Jack cheese or jalapeno hot pepper cheese
• Tortilla chips (optional)
• Lime wedges (optional)

Instructions

1. Rinse beans. In a large saucepan combine beans and enough water to cover them. Bring to boiling; reduce heat and simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour.
2. Drain and rinse beans. In a 4 to 6 quart pressure cooker combine beans, onion, jalapeno peppers, garlic, crushed red pepper, chicken broth and oil.
3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first generation cooker). Over high heat bring cooker up to pressure just until pressure regulator begins to rock slowly; cook for 8 minutes.
4. Allow pressure to come down naturally. Carefully remove lid.
5. Add corn to cooker. Bring to boiling; reduce heat. Cover loosely (do not lock lid) and cook for 3 minutes or until corn is tender.
6. Add chicken and undrained tomatoes, cilantro or parsley; heat through.
7. Sprinkle each bowl with cheese of choice, and serve with tortilla chips and lime wedges.