1-2 teaspoons olive oil
1/2 cup diced onion
2 cloves garlic, finely minced
1 jalapeno, seeded and finely diced
1 medium red or green bell pepper, seeded and diced
1 teaspoon salt
1/2 teaspoon black pepper
5 cups low-sodium chicken broth
8 ounce can tomato sauce
15-ounce can diced tomatoes, undrained
15-ounce can black beans, rinsed and drained
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/2 to 2 pounds (about 3 medium) boneless, skinless chicken breasts, cubed into 1-inch pieces
3 to 4 corn tortillas, chopped (see note above)
1 cup frozen corn kernels
1-2 tablespoons fresh lime juice
Sour cream, shredded cheese, cilantro, lime wedges, avocados, crispy tortilla strips or chips, and other desired toppings, for serving (optional)
DIRECTIONS
Pressure cooker: Using the saute function, heat the olive oil and saute the onion, garlic, jalapeño and bell pepper for 2-3 minutes until the onion starts to soften.
Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, and cumin, chicken, and chopped tortillas. Stir.
Secure the lid and cook on high pressure for 7 minutes.
Let the pressure naturally release for 10-15 minutes before using quick release for the remaining pressure.
Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.
