Recipe Details
Ingredients
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½poundskinless, boneless chicken breast
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salt and ground black pepper to taste
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½cuppeeled and chopped carrot
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½cupsliced celery
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1(15 ounce) canblack beans, rinsed and drained
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½cupfrozen whole kernel corn, thawed
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2tablespoonstomato paste
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2teaspoonsground cumin
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2teaspoonschili powder
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1(32 ounce) cartonSwanson® Chicken Broth (4 cups)
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2(8 inch)corn tortillas, cut into strips
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2tablespoonschopped fresh cilantro, or to taste
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1avocado, chopped (Optional)
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1jalapeno pepper, sliced, or to taste (Optional)
Cooking Directions
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Season the chicken with salt and pepper. Add the chicken, carrot, celery, beans, corn, tomato paste, cumin, chili powder, and Swanson® Chicken Broth to a 6-quart Instant Pot.
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Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick-release method to release the pressure.
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Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste. Serve topped with tortilla strips, fresh chopped cilantro, avocado, or sliced jalapeño pepper, if desired.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories244 | |
| % Daily Value * | |
| Total Fat 3g |
3% |
| Saturated Fat 0g |
2% |
| Cholesterol 38mg |
13% |
| Sodium 1515mg |
66% |
| Total Carbohydrate 34g |
12% |
| Dietary Fiber 10g |
37% |
| Protein 23g |
46% |
| Potassium 763mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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