Southwestern Chicken and Bean Soup 

1 cup dry pinto beans
1 cup chopped onion
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
1/4 tsp. crushed red pepper
2 1/2 cups chicken broth
2 Tbl. cooking oil
1 cup frozen corn
2 cups cubed cooked chicken
1 (16 oz.) can diced tomatoes, undrained
1/4 cup snipped fresh cilantro or parsley
shredded Cheddar or Monterey Jack cheese, or Jalapeno hot pepper cheese
Tortilla Chips (optional)
Lime wedges (Optional) 

Rinse beans. In a large saucepan combine beans and enough water to
cover them. Bring to boiling; reduce heat and simmer for 2 minutes.
Remove from heat. Cover and let stand 1 hour. 

Drain and rinse beans. In a 4 to 6 qt. pressure cooker combine beans,
onion, jalapeno peppers, garlic, crushed red pepper, chicken broth and
oil. 

Lock lid in place. Place pressure regulator on vent pipe (if you have
a first generation cooker). Over high heat bring cooker up to pressure
just until pressure regulator begins to rock slowly; cook for 8
minutes. Allow pressure to come down naturally. Carefully remove lid. 

Add corn to cooker. Bring to boiling; reduce heat. Cover loosely (do
not lock lid) and cook for 3 minutes or until corn is tender. Add
chicken and undrained tomatoes, cilantro or parlsey; heat through.
Sprinkle each bowl with cheese of choice and serve with tortilla chips
and lime wedges.

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