Tex-Mex Chicken Soup

Despite the fact that we are going to have green Christmas for the first time in the twelve years that I have lived here, when it comes to winter I think of soup.  This recipe comes from the instant pot cookbook I found at Winner's while waiting for my wife.  It is a zesty take on traditional chicken soup that is fiery yet flavorful.

Ingredients:

• 1 tbsp olive oil
• 1/2 cup chopped yellow onion
• 1 red bell better, seeded and diced
• 1 poblano pepper, seeded and diced
• 12 oz boneless, skinless chicken thighs
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 10 oz can diced tomatoes with green chilies
• 3 cups chicken stock
• 1 cup frozen corn kernels
• 1 1/2 cups canned black beans, rinsed and drained
• 1 cup fresh cilantro leaves
• Lime wedges for serving

Directions:

• Select Sauté and add olive oil to the inner pot.
• Add onion, bell pepper, and poblano pepper and sauté for 2 - 3 minutes or until onions become soft and translucent.
• Add the chicken thighs, salt and cayenne pepper, diced tomatoes, and chicken stock to the pot.
• Cover, lock the lid, and flip the steam release handle to the sealing position.
• Select pressure cook (high) and set cook time for 12 minutes.
• When the cook time is complete, quick release the pressure.
• Transfer the cooked chicken to a bowl and shred.
• Return the shredded chicken to the pot and add corn and black beans.
• Stir and leave the pot for 5 minutes for the corn and beans to heat through.
• Ladle the soup into serving bowls and top each serving with cilantro leaves and a squeeze of fresh lime juice.
• Serve hot.