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Prep Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonolive oil1mediumonion, chopped1poblano pepper, seeded and chopped1poundboneless, skinless chicken breast, cut into 1/2-inch pieces3clovesgarlic, minced2tablespoonschili powder1teaspoonsalt4cupslow-sodium chicken broth1(15 ounce) canlow-sodium black beans, rinsed1(14 ounce) canno-salt-added fire-roasted diced tomatoesJuice of 1 lime½cupchopped fresh cilantro, plus more for garnish¾cupshredded Mexican-style cheese blendTortilla chips for garnish
Cook Mode(Keep screen awake)
Ingredients
1tablespoonolive oil
1mediumonion, chopped
1poblano pepper, seeded and chopped
1poundboneless, skinless chicken breast, cut into 1/2-inch pieces
3clovesgarlic, minced
2tablespoonschili powder
1teaspoonsalt
4cupslow-sodium chicken broth
1(15 ounce) canlow-sodium black beans, rinsed
1(14 ounce) canno-salt-added fire-roasted diced tomatoes
Juice of 1 lime
½cupchopped fresh cilantro, plus more for garnish
¾cupshredded Mexican-style cheese blend
Tortilla chips for garnish
DirectionsHeat oil on high heat using the sauté function of your multicooker. (No sauté mode? See Tip.) Add onion, poblano, chicken, garlic, chili powder and salt. Cook, stirring occasionally, until the vegetables have softened and the chicken is no longer pink on the outside, about 5 minutes. Turn off the heat. Stir in broth, beans and tomatoes. Close and lock the lid. Cook at high pressure for 10 minutes.Release the pressure carefully. Stir in lime juice and cilantro. Top each serving with 2 tablespoons cheese and more cilantro, if desired. Garnish with tortilla chips, if desired.TipsTo make ahead: Refrigerate soup for up to 3 days. Reheat on the stovetop or in the microwave.Equipment: Electric pressure cooker (multicooker)Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add onion, pepper, chicken, chili powder and salt. Cook until the chicken is no longer pink, about 5 minutes. Transfer the ingredients to your multicooker and proceed with the recipe.Originally appeared: EatingWell.com, May 2018
Directions
Heat oil on high heat using the sauté function of your multicooker. (No sauté mode? See Tip.) Add onion, poblano, chicken, garlic, chili powder and salt. Cook, stirring occasionally, until the vegetables have softened and the chicken is no longer pink on the outside, about 5 minutes. Turn off the heat. Stir in broth, beans and tomatoes. Close and lock the lid. Cook at high pressure for 10 minutes.Release the pressure carefully. Stir in lime juice and cilantro. Top each serving with 2 tablespoons cheese and more cilantro, if desired. Garnish with tortilla chips, if desired.TipsTo make ahead: Refrigerate soup for up to 3 days. Reheat on the stovetop or in the microwave.Equipment: Electric pressure cooker (multicooker)Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add onion, pepper, chicken, chili powder and salt. Cook until the chicken is no longer pink, about 5 minutes. Transfer the ingredients to your multicooker and proceed with the recipe.
Heat oil on high heat using the sauté function of your multicooker. (No sauté mode? See Tip.) Add onion, poblano, chicken, garlic, chili powder and salt. Cook, stirring occasionally, until the vegetables have softened and the chicken is no longer pink on the outside, about 5 minutes. Turn off the heat. Stir in broth, beans and tomatoes. Close and lock the lid. Cook at high pressure for 10 minutes.
Release the pressure carefully. Stir in lime juice and cilantro. Top each serving with 2 tablespoons cheese and more cilantro, if desired. Garnish with tortilla chips, if desired.
Tips
To make ahead: Refrigerate soup for up to 3 days. Reheat on the stovetop or in the microwave.
Equipment: Electric pressure cooker (multicooker)
Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add onion, pepper, chicken, chili powder and salt. Cook until the chicken is no longer pink, about 5 minutes. Transfer the ingredients to your multicooker and proceed with the recipe.
Originally appeared: EatingWell.com, May 2018
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Nutrition Facts(per serving)269Calories10gFat20gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
