Instant Pot Chicken Tortilla Soup

 in Favorite Recipes by

Provided by Abby Hopkins for the November 2020 issue of MansfieldNOW Magazine.

  • 1 white onion, chopped
  • 2 cloves fresh garlic, minced
  • 2 Tbsp. olive oil
  • 1 lb. chicken breast
  • 1 15-oz. can corn
  • 1 15-oz. can black beans, rinsed and drained
  • 2 chipotle peppers, whole
  • 8 cups chicken broth

Toppings:

  • 2 avocados, sliced
  • 1 bunch cilantro, chopped
  • 1 cup sour cream
  • 1 cup cheese, shredded
  1. Turn the Instant Pot to sauté mode; cook the onion and garlic in the olive oil until almost clear.
  2. Turn off the sauté setting; add the chicken, corn, black beans, chipotle peppers and chicken broth.
  3. Turn the setting to pressure. Close the lid; set for 14 minutes.
  4. Once done, do a quick release. Remove the chicken; shred it.
  5. Once shredded, add the chicken back to the Instant Pot; let it sit for about 10 minutes before serving.
  6. Top with avocado, cilantro, sour cream and cheese.