Ingredients
1tbspolive oil
1lblean ground beef,93 percent or higher
1medium red or yellow onion,diced
½tspkosher salt
3cupslow sodium chicken broth
15ozdiced tomatoes,(1 can)
15ozblack beans,(1 can), rinsed and drained
15ozkidney beans,(1 can), rinsed and drained
4ozdiced green chiles,(1 can)
1¼cupscorn kernels,(6 oz), fresh or frozen
2½tspchili powder
1tspground cumin
1tsppaprika
1tspkosher salt
1½cupstortilla chips,lightly crushed
¾cupsour cream
½cupchopped cilantro
½cupdiced onion,red or white
6lime wedges
Preparation
Heat the olive oil in the pressure cooker on its “Sauté” setting. Add the ground beef, onions, and salt, and sauté for about 3 minutes, breaking up the meat with a spoon or spatula. It’s fine if the meat does not fully cook through.
Stir in the chicken broth, diced tomatoes, and their liquid, black beans, kidney beans, green chiles, corn, spices, and salt.
Secure the lid on the pressure cooker and make sure it is set to its “Sealing” position. Select the “Soup,” “Manual” or “Pressure Cook” setting, and set the time to 20 minutes at high pressure. The pot will take about 15 minutes to come up to pressure, and then the cooking time will begin.
When the cooking program ends, let the pressure release naturally for at least 15 minutes. At this point, either perform a quick pressure release by moving the pressure vent to its “Venting” position or let the pressure release naturally the rest of the way.
Alternatively, leave the soup on the pressure cooker’s “Keep Warm” setting for up to 10 hours.
Ladle the soup into bowls and serve it topped with the chips, sour cream, cilantro, and diced onions on top, with wedges of lime on the side.
Leftovers will keep refrigerated for about 1 week, or frozen for up to 3 months.
