Pressure Cooker Chicken Tortilla Soup

Ingredients

• 1 1/2 lb chicken breasts
• 1 can fire-roasted diced tomatoes (14 oz)
• 1 can black beans (15 oz; drained and rinsed)
• 1 cup corn kernels
• 1 onion (diced)
• 3 cloves garlic (minced)
• 4 cup chicken broth
• 2 tsp chili powder
• 1 tsp cumin
• juice of 2 limes
• salt and pepper, to taste
• crispy tortilla strips, avocado slices, sour cream, cilantro, and shredded cheese for topping

Steps

1. 1

   Add chicken breasts, diced tomatoes, black beans, corn, onion, garlic, broth, chili powder, cumin, salt, and pepper to the pressure cooker.

2. 2

   Lock the lid and cook on high pressure for 15 minutes.

3. 3

   Quick release pressure. Remove chicken and shred with two forks.

4. 4

   Return shredded chicken to the pot. Stir in lime juice and adjust seasoning.

5. 5

   Ladle soup into bowls and top with crispy tortilla strips, avocado slices, a dollop of sour cream, cilantro, and shredded cheese.