Ingredients

The following ingredients have 4 Servings
  • 2 Chicken Breasts
  • 1 Can Black Beans
  • 1 Cup Frozen Corn
  • 1 Can Tomatoes with Chilies (diced)
  • 1/2 Tbsp Fresh Lime Juice
  • 32 oz Low Sodium Chicken Broth (low-sodium)
  • 1 Tbsp Better Than Bouillon Chicken Flavor
  • 1/4 pkt Taco Seasoning
  • 1/2 Yellow Onion (Finely Diced)
  • 3 Garlic Cloves (Minced)
  • 1/3 Cup Tomato Paste
  • 1/2 Cup Cheddar Cheese (Shredded)
  • 1/2 Cup Tortilla Strips
  • 2 Tsp Fresh Cilantro

Instruction

  • Place the Instant Pot on the saute function. Add the onions and garlic to the pot. Cook for 2 to 3 minutes until onions are soft.
  • Add the chicken breasts, chicken broth, Better than Bouillon, taco seasoning, and tomato paste to the Instant Pot.
  • Close the pot and seal. Place the Instant Pot on Manual > High Pressure Cooking for 10 minutes.
  • Allow the steam to naturally release for 10 minutes then perform a quick release Hit Cancel on your Instant Pot.
  • Remove the lid. Remove the chicken from the pot and shred using a knife and fork.
  • Return the chicken to the pot. Place the Instant Pot on the saute function.
  • Add the corn, beans, diced tomatoes, and lime juice. Stir to combine. Allow the soup to cook for 3-4 minutes until the corn and beans have softened some. 
  • Serve in soup bowls. Top with tortilla strips, cilantro, and shredded cheese.