Chicken Tortilla Soup in the Instant Pot

Name: Chicken Tortilla Soup in the Instant Pot
Total time: 50
Yield: 8
Ingredients: 1 (32 ounce) container chicken broth; 2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®); 1 pound skinless, boneless chicken breast; 1 (15 ounce) can black beans, drained; 1 (10 ounce) can enchilada sauce; 1 (10 ounce) package frozen corn; 1 medium onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon salt; 0.25 teaspoon ground black pepper; 1 pinch chili powder, or to taste; 0.5 cup crushed tortilla chips, or to taste

Recipe by Penny Momma from allrecipes.com

Lunch 50 Mins.

Ingredients

8 servings

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1 (32 ounce) container chicken broth
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2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
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1 pound skinless, boneless chicken breast
•

1 (15 ounce) can black beans, drained
•

1 (10 ounce) can enchilada sauce
•

1 (10 ounce) package frozen corn
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1 medium onion, diced

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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon salt
•

0.25 teaspoon ground black pepper
•

1 pinch chili powder, or to taste
•

0.5 cup crushed tortilla chips, or to taste

Instructions

Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select the Poultry setting according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
Remove chicken and shred with two forks. Return chicken to soup. Ladle into individual bowls and top with crushed tortilla chips.