Ingredients

The following ingredients have 4 Servings
  • 1 cup chopped onion
  • 3 garlic cloves (chopped)
  • 1 pound skinless chicken breasts
  • 1/3 cup tomato paste
  • 32 oz low-sodium chicken broth
  • 1 tablespoon Better Than Bouillon Chicken Flavor
  • 1 cup frozen whole kernel corn
  • 1 14.5oz can low-sodium black beans
  • 1 14.5oz can diced tomatoes and chilis (I used Rotel)
  • 1/2 fresh lime (juice of)
  • shredded cheddar cheese
  • tortilla strips
  • chopped cilantro
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper (optional for spicy)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste

Instruction

  • Place the Instant Pot on the saute function. Add the onions and garlic to the pot. Cook for 2-3 minutes until fragrant.
  • 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 instead of performing a quick release.
  • 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, Rotel, 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.