Southwestern Chicken and Bean Soup


  • 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)


  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.