You may also like
Categories:
chicken tender salsa chicken onion red bell pepper cumin chili powder salt black pepper paprika tomato paste black beans cilantro
Viewed: 54 - Published at: a year agoIngredients
- 1 pound Chicken Tender, Cut Into Chunks
- 1 jar (16 Oz. Size) Salsa Verde
- 4 cups Chicken Stock
- 1 Small Onion, Chopped
- 1 Red Bell Pepper, Diced
- 2 teaspoons Cumin
- 1 Tablespoon Chili Powder
- 2 teaspoons Salt
- 1/2 teaspoons Black Pepper
- 1/2 teaspoons Smoked Paprika
- 4 Tablespoons Tomato Paste
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 2 cups Fresh Or Frozen Corn
- Limes, Sour Cream, Cilantro, Avocado, And Tortilla Chips, For Topping
Method
- In pressure cooking pot, add chicken, salsa verde, chicken stock, onion, bell pepper, cumin, chili powder, salt, black pepper, smoked paprika, and tomato paste. Stir together.
- Following pressure cooker instructions and set to high pressure for 10 minutes. After cooking for 10 minutes, allow pressure to naturally release for 10 minutes and then use the quick release the remaining pressure.
- Add black beans and corn. Stir until corn is heated through, turning on simmer feature if necessary.
- Ladle soup into bowls and top with your favorite toppings.
