Southwestern Chicken and Bean Soup recipe

1 cup dry pinto beans
1 cup chopped onion
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
2 1/2 cups chicken broth
2 tablespoon cooking oil
1 cup frozen corn
2 cups cubed cooked chicken
1 (16 ounce) can diced tomatoes, undrained
1/4 cup snipped fresh cilantro or parsley
Shredded Cheddar, 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-quart 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 parsley; heat through.

Sprinkle each bowl with cheese of choice, and serve with tortilla chips and lime wedges.