Santa Fe Chicken Tortilla Soup

INGREDIENTS:

2 boneless, skinless chicken breasts

1 Tbsp Chipotle Infused Olive Oil (or regular olive oil)

1 Green Pepper, chopped

1 Yellow Onion, chopped

Fajita Seasoning (I use Penzeys)

3 Tbsp Tomato Paste

3 cloves garlic, minced (I use my microplane)

1 can of Rotel diced tomatoes with Lime & Cilantro

2 cans of Black Beans, drained & rinsed

5 cups Low Sodium Chicken Broth, divided

Salt

Pepper

For Garnish:

Sour Cream

Tortilla Strips (the kind you get for salads, I like the Santa Fe style)

Cilantro, chopped

Lime Wedge

DIRECTIONS:

1. Drizzle chicken breasts with oil, then rub with Fajita seasoning on both sides.
2. Pour 1 cup of chicken broth in bottom of Pressure Cooker insert, then place trivet in bottom. Lay chicken breasts on top of trivet and lock Pressure Cooker. Set to high pressure for 10-11 minutes, then a natural release. Remove to cool.
3. Shred chicken and set aside.
4. In a large dutch oven, add 1 Tbsp of Chipotle Infused Olive Oil, onion and green pepper. Saute until green peppers are slightly soft and onions are translucent.
5. Add in 1 Tbsp of fajita seasoning and stir to combine.
6. Add garlic and cook for 1-2 minutes.
7. Stir in tomato paste and cook until dark red, rusty brown (this brings out the wonderful flavor).
8. Add Rotel, juice and all. Then stir in shredded chicken.
9. Pour in 4 cups of Chicken Broth and bring to simmer, stir well to get all of the fond (the tasty bits on the bottom of the pot). Salt and pepper to taste.
10. Simmer for 5-10 minutes.
11. Then add in black beans and bring to low simmer.
12. Serve with a little sour cream, chopped cilantro, tortilla strips and a lime wedge.