Chicken Tortilla Soup

Ingredients

• 1 tablespoon oil
• 1 medium yellow onion (finely diced)
• 4 corn tortillas (cut into 1-inch squares)
• 1 cup fire roasted tomatoes (or fresh tomato diced)
• 1/2 jalapeno (minced)
• 4 garlic cloves (minced)
• 15 oz canned black beans (rinsed and drained)
• 1 cup frozen corn
• 3 cups low sodium chicken broth
• 1 teaspoon kosher salt
• 1 pound chicken breasts
• 1 teaspoon paprika (optional)
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup cilantro (chopped)
• 1 cup pepper jack cheese (shredded)
• 1 avocado (diced)
• 1 lime
• 6 corn tortillas
• 1 tablespoon oil
• kosher salt to taste

Instructions

1. 1

   Add oil, onion, tortillas pieces, tomatoes, jalapeño, garlic, beans, and corn to the Instant Pot and give a quick stir. Add chicken breasts, broth, salt, and paprika. Close the Instant Pot with pressure valve to sealing. Pressure Cook for 13 minutes on poultry mode followed by natural pressure release.

2. 2

   Open the Instant Pot, take out the chicken breasts, and shred them into small pieces with a fork. Add the shredded chicken to the soup. Turn the Instant Pot to saute mode and bring the soup to a boil. Mix well.

3. 3

   Serve the chicken tortilla soup hot, topped with cilantro, shredded pepper jack cheese, and baked tortilla chips. Add a squeeze of fresh lime while serving.

4. 4

   --- To make the baked tortilla chips: ---

5. 5

   Preheat the oven at 350 F.

6. 6

   Lightly brush both sides of the remaining tortillas with oil and sprinkle some salt. Cut them into triangular pieces using a pizza cutter.

7. 7

   Arrange in a single layer on a baking tray and bake for 10-15 minutes, turning them once halfway through. Cool them completely before serving.