Ingredients
- 5 cups chicken stock or broth
- 14.5 ounces (1 can) diced tomatoes undrained
- 1 medium onion, diced
- 4 cloves garlic finely minced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon coriander (ground)
- salt and pepper to taste
- 1.5 pounds boneless skinless chicken breast
- 14.5 ounces (1 can) black beans, drained and rinsed
- 2 cups frozen corn kernels
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro (optional)
- Optional toppings: tortilla chips, diced avocado, shredded cheese, sour cream or guacamole.
Instructions
Stay informed on the latest news
Sign up for WPR’s email newsletter.
- Add the chicken stock, tomatoes, onion and garlic to the pot.
- Place the chicken breasts on top and sprinkle the spices on top of that.
- Last, add the black beans and corn on top, and do not stir.
- Place the lid on, lock it, and cook the mixture on manual high pressure for 5 minutes.
- Let the pressure release naturally for about 10 minutes. Then quick release the rest, using the release lever.
- When the pot has depressurized, remove the chicken and shred it with two forks.
- Return the chicken to the pot and add lime juice and cilantro for additional flavor.
- Top with any of the following: tortilla chips, avocado, shredded cheese, sour cream, Greek yogurt, or guacamole.
Servings: 8
Wisconsin Public Radio, © Copyright 2025, Board of Regents of the University of Wisconsin System and Wisconsin Educational Communications Board.