1 -2lbground beef (93% lean, if using turkey may want to use a little oil for browning) or 1 -2 lbground turkey (93% lean, if using turkey may want to use a little oil for browning)
1ouncetaco seasoning mix
1teaspoongarlic powder
1⁄2teaspoononion powder
1⁄2teaspoonoregano
1⁄2teaspoonsalt
1⁄2teaspoonpepper
1ounceranch dressing mix
10ouncesRotel tomatoes & chilies
7ouncesdiced green chilies, with juice
4cupschicken broth, low sodium
14ouncesblack beans, rinsed and drained
14ouncesgarbanzo beans, rinsed and drained
14ouncesred kidney beans or 14 ouncespinto beans, rinsed and drained
14ouncesdiced tomatoes, with juice
4corn tortillas, cut into thin strips(use 5 inch tortilla)
1cupfrozen corn (or can of corn, drained)
sour cream
cheddar cheese or monterey jack cheese, shredded
tortilla chips
avocado, diced largely
red onion, diced
jalapeno, sliced
NUTRITION INFO
Serving Size: 1 (508) g
Servings Per Recipe:6
Calories: 511.3
Calories from Fat 130 g26 %
Total Fat 14.5 g22 %
Saturated Fat 5 g25 %
Cholesterol 51.4 mg 17 %
Sodium 1914.5 mg 79 %
Total Carbohydrate64.2 g 21 %
Dietary Fiber 15.9 g63 %
Sugars 4.5 g18 %
Protein 33.7 g 67 %
DIRECTIONS
Turn the pressure cooker on to the saute setting.Add the meat (add a little oil if using turkey).Cook for a few minutes.
Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper.Continue cooking, stirring occasionally, until meat is cooked.
Add the ranch dressing mix if using, Ro-tel tomatoes, green chiles, and chicken broth.Stir, and place a glass lid on the pot to help the broth heat up faster.Once the broth is at a slow simmer, add all of the beans and stir well.
Add the can of diced tomatoes, but don’t stir.Place the lid on the pot and lock in place.Turn the steam release knob to the sealing position.
Cancel the saute setting and then press the pressure cook/manual button (or dial) and find the + or – button (or dial) to choose 8 minutes.The pot will take several minutes to build up the pressure before the timer starts.
When the cooking cycle has finished, let the pot sit undisturbed for 15 minutes.Then do a controlled quick release of the pressure by turning the knob toward the venting position in short bursts (I use a wooden spoon handle).When you feel confident that no soup will spew out of the steam, open the knob all the way.
When the pin in the lid drops down, you can open the lid facing away from you.Give the soup a stir, carefully as there could be some steam pockets in there.
Taste and adjust salt, then add the tortillas and the corn.Stir well and let sit for a few minutes, s tirring occasionally to help dissolve some of the tortillas.
Serve with sour cream, cheese, tortilla chips, avocado, red onion, and/or jalapeno.
