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)
- 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.
- 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.
- 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.
- Allow pressure to come down naturally. Carefully remove lid.
- 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.
- Add chicken and undrained tomatoes, cilantro or parsley; heat through.
- Sprinkle each bowl with cheese of choice, and serve with tortilla chips and lime