Spicy Chicken Soup

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• 2 T extra-virgin olive oil
• 1 onion, small dice
• 3 cloves garlic, minced
• 4 chicken breasts, boneless, skinless
• 1 (14-oz) jar salsa
• 6 c chicken stock
• 2 (14.5-oz) cans diced tomatoes, with juice
• 1 t garlic powder
• 1 T onion powder
• 1 T chili powder
• 2 T parsley, dried
• 2 (14.5-oz) cans black beans, drained, rinsed
• 1 (10-oz) bag frozen corn, thawed

Directions

1. Set pressure cooker to "sear", press "start/stop", and add oil. When hot, add onions and sauté until onions become translucent. Add garlic and sauté an additional 1-2 minutes.
2. Add chicken breasts, salsa, chicken stock, tomatoes, garlic powder, onion powder, chili powder, and parsley to the pressure cooker.
3. Close and lock lid. Set pressure cooker to "soup", adjust time to 8 minutes, and press "start/stop".
4. When done, quick release and make sure all pressure is released before opening lid.
5. Carefully open lid. Remove chicken and transfer to a flat cutting surface. Dice or shred chicken and return to the pressure cooker.
6. Add beans and corn. Stir. Season as needed with salt and pepper and ladle into serving bowls.