posted by Sue Freeman 09-03-98 6:16 AM
Southwestern Chicken and Bean Soup
1 cup dry pinto beans
1 cup chopped onion
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
1/4 tsp. crushed red pepper
2 1/2 cups chicken broth
2 Tbl. cooking oil
1 cup frozen corn
2 cups cubed cooked chicken
1 (16 oz.) can diced tomatoes, undrained
1/4 cup snipped fresh cilantro or parsley
shredded cheddar or monterey jack cheese, or
Jalapeno hot pepper cheese
Tortilla Chips (optional)
Lime wedges (Optional)
Rinse beans. In a large saucepan combine beans and enough water to cover them. Bring to boilin; reduce heat.
Simmer for 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain and rinse beans. In a 4 to 6 qt. pressure cooker combine beans,
onion, jalapeno peppers, garlic, crushed
red pepper, chicken broth and oil.
Lock lid in place. Place pressure regulator on vent pipe (if you have a first generation cooker).
Over high heat bring cooker up to pressure just until pressure regulator begins to rock slowly; cook for 8 minutes.
Allow pressure to come down naturally and carefully remove lid.
Add corn to cooker. Bring to boiling; reduce heat. Cover loosely (do not lock lid) and cook for 3 minutes or
until corn is tender.
Add chicken and undrained tomatoes, cilantro or parlsey and heat through.
Sprinkle each bowl
with cheese of choice and serve with tortilla chips and lime wedges.