HOT SALSA & CHICKEN SOUP

HOT SALSA & CHICKEN SOUP



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



Place the chicken breast, chicken broth, black pepper, and parsley in the removable cooking pot. Set high pressure and cook for 8-10 minutes, or until the chicken is easily use the quick release 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 5 minutes. Use the quick-method to relieve the pressure and remove the lid. Place the tortilla chips in four individual bowls and cover with the soup.


Yield: 4 servings.