Directions

1. In a bowl, add flour, tomato paste, and spices and whisk in 1c of the chicken stock.
2. Add remaining stock to pressure cooker.
3. Add the chicken, onions, and beans.
4. Close lid and lock. Set to "soup" and adjust for 10 minutes.
5. When done, quick release until all pressure is released.
6. Open and carefully remove chicken. Transfer to a plate.
7. Shred the chicken with forks. Return meat to cooker and into liquid.
8. Pour into bowls and top with tortilla strips. Garnish (optional) with sour cream, cubed avocado, and lime wedges. Serve.