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3 large boneless skinless chicken breast halves, cubed
2 tablespoons olive oil
3 cups chicken broth
1 small onion, diced
4 cloves garlic, minced
2 (10 3/4-ounce) cans cream of chicken soup
2 (15-ounce) cans black beans, drained and rinsed
1 (4-ounce) can diced chilis
1 10-ounce can rotelle
1/2 teaspoon chili powder
1/4 cup fresh cilantro, chopped
2 cups shredded, medium Cheddar cheese
Heat oil in pressure cooker. Brown chicken with garlic and onions. Add chicken broth. Close lid and bring to pressure according to manufacturers directions. Reduce heat, and maintain pressure for 5 minutes. Use quick release method to open cooker. Stir in all other ingredients and heat thoroughly. Serve hot with tortilla chips.
2 tablespoons olive oil
3 cups chicken broth
1 small onion, diced
4 cloves garlic, minced
2 (10 3/4-ounce) cans cream of chicken soup
2 (15-ounce) cans black beans, drained and rinsed
1 (4-ounce) can diced chilis
1 10-ounce can rotelle
1/2 teaspoon chili powder
1/4 cup fresh cilantro, chopped
2 cups shredded, medium Cheddar cheese
Heat oil in pressure cooker. Brown chicken with garlic and onions. Add chicken broth. Close lid and bring to pressure according to manufacturers directions. Reduce heat, and maintain pressure for 5 minutes. Use quick release method to open cooker. Stir in all other ingredients and heat thoroughly. Serve hot with tortilla chips.
