- 3 boneless skinless chicken breasts (uncooked)
- 1 can Rotel diced tomatoes with green chilis
- 1 can diced tomatoes
- 1 regular sized container of chicken broth
- 1 TBS Cumin
- 1 TBS Chili Powder
- 1 cup of frozen corn
- 1 regular sized can black beans
- Salt & pepper
Put all ingredients in your Instant Pot. Cover, make sure the valve is set to Sealing. Press the Pressure Cook (or manual) button. Set timer for 15 minutes. It will take 10 or 15 minutes to come up to pressure. Then it will cook for 15 minutes, while counting down. When it beeps that its done, Carefully switch the valve to release
Add crispy corn tortilla strips to soup when serving, along with sour cream, cheese, and avocado! Yummy, and healthy!!
Hear all about this recipe at (25:30) minutes into the show podcast below.
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