PRESSURE COOKER-HOT SALSA & CHILES CHICKEN SOUP

PRESSURE COOKER-HOT SALSA & CHILES CHICKEN SOUP


2 chicken breast halves, boneless, skinless
3 cups chicken broth
¼ teaspoon black pepper
3 cups chicken broth
2 tablespoons fresh parsley, minced
1 clove garlic
1 small yellow onion, peeled and chopped
½ cup spicy salsa
1 (14.5-oz.) can diced tomato with juice
2 teaspoons chili powder
1 (15-oz.) can kernel corn, drained
1 (6-oz.) can sliced black olives, drained
4 cups broken tortilla chips


Place the chicken breast, chicken broth, black pepper and parsley in the removable cooking pot. Set to HIGH pressure and cook for 8 to 10 minutes, or until the chicken is easily shredded. Use the quick relief-method to release the pressure and remove the lid. Remove the chicken to a cutting board and shred. Return the chicken to the juices in the cooking pot and add the other ingredients except the tortilla chips. Set to HIGH pressure and cook for 5 minutes, Use the quick-release method to release the pressure and remove the lid. Place the tortilla chips in four individual bowls and cover with the soup.


Yield: 4 servings.