– 1 teaspoon garlic powder, divided – 1 teaspoon onion powder, divided – 1 ½ teaspoons salt, divided – 8 ounces chicken breast – 1 tablespoon olive oil – 1 yellow onion, diced – 4 cloves garlic, smashed and chopped – ½ teaspoon cumin – ½ teaspoon chili powder – ½ teaspoon oregano – 1 28-ounce can crushed tomatoe – 32 ounces chicken broth – 1 ½ cups frozen corn – 1 14.5-ounce can black beans, drained and rinsed – 10 stems fresh cilantro, plus more for topping – 2 cups crushed tortilla chips, plus ½ cup for topping – Juice from ½ lime
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After you add the onions and garlic, keep cooking until the onions are slightly brown.
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Release pressure manually. Use tongs to separate the chicken and cilantro stalks.
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