SEVEN-CAN TORTILLA SOUP - very good

• servings: 6-8

Ingredients

1 (15-ounce) can black beans, drained & rinsed

1 (15-ounce) can pinto beans, drained and rinsed

1 (14.5-ounce) can diced tomatoes

1 (15-ounce) can sweet corn

1 (12.5-ounce) can chicken breast, drained

1 (10-ounce) can mild green enchilada sauce

1 (14-ounce) can chicken broth

½ tsp salt

1/8 tsp pepper

1/2 (1-ounce) packet taco seasoning

OR

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

¼ teaspoon ground black pepper

Tortilla chips, for topping

Shredded cheddar cheese, for topping

Sour cream, for topping

Diced avocados

Directions

1. Add beans, tomatoes, corn, canned chicken, enchilada sauce, chicken broth, taco seasoning, cumin, chili powder, garlic powder, and pepper to the insert of a multicooker and stir to combine OR in pot on stovetop.

2. Secure the lid and make sure the valve is pointing up to SEALING.

3. Press MANUAL (or press PRESSURE COOK and select HIGH PRESSURE) and adjust time to 4 minutes.

4. When multicooker signals the end of cooking time, press CANCEL, and then quick release the pressure by turning the valve down to VENTING with the handle of a wooden spoon or other device to prevent the steam from burming your hands during the release.

3 Serve topped with tortilla chips, shredded cheese, sour cream, and diced avocados.

Notes

Don’t use both taco seasoning and other spices-use one or the other.

Bring to boil on stovetop and let simmer. (I find this easier than the IP)