Download

Ingredients
 1 tbs olive oil
 1 medium onion, chopped
 1 large chili pepper, seeded and
chopped
 450g skinless chicken breast or
thigh, cut into 1cm pieces
 3 cloves garlic, minced
 2 tbs chilli powder
 1 tsp salt
 4 cups low-salt chicken broth
 1 (425g) can low sodium black
beans, rinsed
 1 (400g) can no-salt added fire-
roasted diced tomatoes
 Juice of 1 lime
 ½ cup fresh parsley, plus more
to garnish
 ¾ cup shredded Mexican-style
cheese blend
 Tortilla chips to garnish
Method
1. Heat oil on high heat using the
sauté function. Add onion, chili,
chicken, garlic, chilli powder and
salt. Cook, stirring occasionally,
until the vegetables have
softened and the chicken is no
longer pink on the outside, for
about 5 minutes.
2. Turn off the heat. Stir in broth,
beans and tomatoes. Close and
lock the lid. Cook at high
pressure for 10 minutes.
3. Release the pressure carefully.
Stir in lime juice and parsley.
Top each serving with 2 tbs
cheese and more parsley if
desired. Garnish with tortilla
chips.
Chicken Enchilada Soup
Cooking time: 45m – Serves 6