Southwest Chicken Soup
In a large saucepan combine beans and enough water to cover. Bring to boil; reduce heat and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans.
In a 6- or 8-quart pressure cooker combine beans, chicken, onion, peppers, garlic, tomatoes, salsa, broth, vegetable oil, chili powder, cumin and salt. Close cover securely. Place pressure regulator on vent pipe. Cook 6 minutes at 15 pounds of pressure. Let pressure drop of its own accord.
Stir in corn and cook until heated through. Garnish with cilantro.
*In a hurry? Substitute 1 (15-ounce) can pinto beans, drained and rinsed, and add with frozen whole kernel corn at end of cooking time.
site map |
parts & service |
special offers |
instruction manuals | pressure cooking | canning | recipes | company history | proxy/10-K/10-Q |
financial info | inventor info | dealer resources | school program | your account | ordering info |
|WEB ORDERS SHIPPED TO THE UNITED STATES ONLY
©2013 National Presto Industries, Inc. All rights reserved. · This site hosted by WEBTEAM.