Mexican Chicken and Black Bean Soup

Ingredients:

• 2 cans black beans, rinsed and drained
• 2 cans fire roasted diced tomatoes
• 2 medium onions, finely chopped
• 2 cups chicken broth
• 2 cans chopped green chiles
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 2 pounds boneless skinless chicken thighs
• 2 cups frozen corn
• Optional toppings: fried tortilla strips, sour cream, shredded cheese, chopped fresh cilantro

Instructions:

• Combine beans, tomatoes, onions, broth, chiles, chili powder, cumin, salt and oregano into Crockpot™ Express Pressure Cooker; stir to blend. Add chicken, pressing into liquid. Secure lid. Press SOUP/BROTH, set temperature to HIGH and time to 10 minutes. Make sure Steam Release Valve is in the “Seal” (closed) position. Press START/STOP.
• Once cooking is complete, natural release pressure 5 minutes. Release remaining pressure. Remove chicken to medium bowl.
• Press SAUTÉ; set heat to LOW. Add corn; cook about 5 minutes or until heated through. Meanwhile, shred chicken into bite-size pieces when cool enough to handle. Stir chicken into soup. Serve with desired toppings.