Ingredients

The following ingredients have 6 Servings
  • 1 lb frozen chicken breasts ( (about 2 breast ))
  • 14.5 ounce black beans ( 1 can rinsed and drained (or 2 cups cooked))
  • 2 cups frozen corn
  • 1 large onion (finely diced)
  • 1 cup diced tomato
  • 6 ounce tomato paste
  • 32 ounce chicken stock (or vegetable stock)
  • 1/2 cup pickled jalapenos (diced in their juice (optional))
  • 1/4 cup prepared taco seasoning ( ( 1 pouch ))
  • 2/3 cup shredded mexican blend cheese
  • 4-5 cups tortilla chips
  • finely chopped cilantro (for garnish)
  • Diced avocado (for garnish)

Instruction

  • Place all ingredients in the Instant Pot. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  • When the time is up, quick-release the pressure. Shred any remaining large pieces of chicken and return to the pot.
  • Meanwhile, in each serving bowl place 2/3 cup tortilla chips sprinkled with 2 tablespoons shredded cheese. Ladle hot soup over chips and cheese just before serving.
  • Serve with diced fresh avocado and cilantro.