'Easy' Instant Pot Chicken Tortilla Soup
Take a few minutes out of your day on Sunday to plan your weekly meals. Do it when you are relaxed and having your morning coffee. Flip through some magazines or print some recipes off of Seasonal Cravings. I keep those recipes that my family loves in a binder and each week I pull out a few favorites. I try not to make more than one new meal each week just to keep it easy.
1 15 oz can Harris Teeter Organic Black Beans, rinsed
1 15 oz can Harris Teeter Organic Corn
1 14.5 oz can Harris Teeter Organic Fire Roasted Tomatoes
1 32 oz box Harris Teeter Organic Chicken Broth
1 onion, diced
3 cloves garlic, diced
3 tsp chili powder
3 tsp cumin
1 tsp paprika
1 lb boneless, skinless chicken breast
1 tsp salt
1/2 tsp pepper
1/4 cup chopped cilantro
cheese, sour cream, avocado (optional)
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.