2 tablespoons taco seasoning (store bought or homemade recipe to follow)
2 (15 ounce) cans cannellini beans, rinsed and drained
Additional toppings: pico de gallo, sour cream, shredded cheese, fresh or canned corn, diced avocado, Cholula hot sauce, whole grain tortilla chips, etc
Homemade Taco Seasoning
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon oregano
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
Whisk together taco seasoning ingredients if using homemade version.
Add chicken broth, chicken, green chilies, onion, potatoes, pepper, squash, garlic, salt, cumin, tomato sauce and 2 tablespoons of taco seasoning to the pressure cooker pot and gently stir.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes.
When cooking is complete, use a natural release. 10 minute natural release can also be used and then release any remaining pressure.
Remove chicken and place on a cutting board, cover with foil. Using an immersion blender, blend soup until very smooth. This can also be done in batches with a blender. Be careful not to overfill the blender! Place a towel over the lid and gently pulse before turning the speed up to blend. Chop or shred chicken and return it to the pot of soup. Add cannellini beans and stir.
To serve, ladle soup into a bowl, immediately sprinkle with cheese and top with desired toppings.