Chicken Tortilla Soup Instant Pot Recipe

Ingredients

1.15 ounces Harris Teeter Organic Black Beans, rinsed

1.15 ounces Harris Teeter Organic Corn

1.15 ounces Harris Teeter Organic Fire Roasted Tomatoes

1.32 ounces Harris Teeter Organic Chicken Broth

1 Onion, diced

3 cloves Garlic, diced

3 teaspoons Chili powder

3 tablespoons Cumin

1 teaspoon Paprika

1 pound Boneless, skinless chicken breast

1 teaspoon Salt

1/2 teaspoon Pepper

1/4 cup Cilantro, chopped

Preparation

Turn Instant Pot to saute and add a drizzle of olive oil. Add diced onion and garlic and saute for three minutes.

Turn Instant Pot off and add all other ingredients including whole chicken breasts. Give it a stir and turn pot to High and set timer for 7 minutes. Place the lid on and lock it.

Let the pressure release naturally for 12 minutes or so then carefully remove lid. Remove chicken breasts to a cutting board and shred with two forks. Return to pot.

Stir soup and add more salt and pepper if necessary.

Serve with chopped cilantro, shredded cheddar cheese, sour cream, tortilla chips and diced avocado.

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