Ingredients
1 carton (32 ounces) reduced-sodium chicken broth1 can (15-1/2 ounces) great northern beans, rinsed and drained2 boneless skinless chicken breast halves (6 ounces each) 1 can (10 ounces) green enchilada sauce1 cup chunky salsa1 can (4 ounces) chopped green chiles2-1/2 teaspoons chili powder2 teaspoons ground cumin1 teaspoon garlic powder1-1/2 cups frozen corn, thawed1/2 cup sour cream2 tablespoons lemon or lime juice1/4 teaspoon pepperOptional toppings: Corn chips, avocado slices and shredded pepper jack cheese
Preparation
Place the first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Press cancel.
Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in corn, sour cream, lemon juice and pepper. Serve with toppings as desired.
