Chicken Tortilla Soup in the Instant Pot

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 14 1/2 oz Black beans
  • 1/4 cup Cilantro
  • 1 tsp Coriander, ground
  • 2 cups Corn, frozen kernels
  • 4 cloves Garlic
  • 1 Onion, medium
  • 14 1/2 oz Tomatoes

• Canned Goods

  • 5 cups Chicken stock or broth

• Condiments

  • 1 tbsp Lime juice

• Baking & Spices

  • 2 tsp Chili powder
  • 1 tsp Paprika
  • 1 Salt and pepper

• Nuts & Seeds

  • 2 tsp Cumin

Found on apinchofhealthy.com

Description

Directions

• Add the chicken stock, onions, tomatoes and garlic to the pot. 
• Place the chicken breasts on top, and sprinkled the spices on top of that.
• Last, add the black beans and corn on top, and do not stir.
• Place the lid on, lock it, and cook the mixture on manual high pressure for 5 minutes. (Note: It will take several minutes to build pressure)
• Let the pressure release naturally for about 10 minutes (do not use the quick lever for 10 minutes). Then quick release the rest, using the release lever.
• When the pot has depressurized, remove the chicken and shred it with two forks.
• Return the chicken to the pot, and add lime juice and ciliantro for additional flavor.
• Top with whatever sounds good! Options: tortilla chips, diced avocado, shredded cheese, sour cream or guacamole.

Nutrition