Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 244

% Daily Value *
Total Fat 3g3%
Saturated Fat 0g2%
Cholesterol 38mg13%
Sodium 1515mg66%
Total Carbohydrate 34g12%
Dietary Fiber 10g37%
Protein 23g46%
Potassium 763mg16%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. ½ pound skinless, boneless fowl breast
  2. salt and ground black pepper to taste
  3. ½ cup peeled and chopped carrot
  4. ½ cup sliced celery
  5. 1 (15 ounce) can black beans, rinsed and drained
  6. ½ cup frozen complete kernel corn, thawed
  7. 2 tablespoons tomato paste
  8. 2 teaspoons ground cumin
  9. 2 teaspoons chili powder
  10. 1 (32 ounce) carton Swanson® Chicken Broth (4 cups)
  11. 2 (eight inch) corn tortillas, reduce into strips
  12. 2 tablespoons chopped sparkling cilantro, or to flavor
  13. 1 avocado, chopped (Optional)
  14. 1 jalapeno pepper, sliced, or to flavor (Optional)


Season the fowl with salt and pepper. Add the bird, carrot, celery, beans, corn, tomato paste, cumin, chili powder, and Swanson® Chicken Broth to a 6-quart Instant Pot.

    Lock the lid and close the strain release valve. Pressure cook dinner on High strain, setting the timer to 5 mins (timer will begin counting down once strain is reached- it takes about 15 mins). When achieved, press Cancel and use the fast-launch technique to launch the stress.

    Remove the chicken from the pot. Shred the chicken and go back to the pot. Season to taste. Serve topped with tortilla strips, sparkling chopped cilantro, avocado, or sliced jalapeño pepper, if preferred.