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Instant Pot® Chicken Tortilla Soup Recipe| Campbell's Kitchen

Date Added: 1/14/2020    Source:

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  • be_ixf; php_sdk; php_sdk_1.4.15
  • 29 ms
  • iy_2020; im_01; id_14; ih_03; imh_52; i_epoch:1.57900277758E+12
  • ixf-compiler; ixf-compiler_1.0.0.0
  • py_2020; pm_01; pd_05; ph_21; pmh_33; p_epoch:1.5782888039E+12
  • 1/2 pound boneless, skinless chicken breast
  • 1 carrot, peeled and chopped (about 1/2 cup)
  • 1 stalk celery, sliced (about 1/2 cup)
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 1/2cup frozen whole kernel corn, thawed
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 4 cups Swanson® Chicken Broth

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