Okay let’s get this started shall we….
- 3-4 Chicken breasts or 10-12 chicken tenders (I personally like to use chicken tenders)
- 12 pounces of your favorite salsa
- 6 cups chicken broth/stock
- 1 onion, chopped
- 1 bell pepper (red, green, or yellow) diced
- 1 clove garlic, chopped
- 2 tsp cumin
- 1 tbsp chili powder (I eyeball this)
- 4 ounces tomato paste
- pinch red pepper flakes
- pinch cayenne pepper
- salt and pepper to taste
- 1 – 15 ounce can black beans
- 2 cups frozen corn
This is so easy….put everything in your instant pot except for the black beans and frozen corn. It’s really that easy! Put the lid on and make sure it’s sealed tight. Check that the pressure valve is sealed. Turn the instant pot onto high pressure and set the timer to 10 minutes.
Once it’s done cooking let the pressure release naturally. Afterwards, go ahead and turn the pressure valve to vent to make sure all the steam has been released from the pot. Then remove the lid. Add your 2 cups of frozen corn and can of black beans (rinsed and drained). Turn your instant pot back onto simmer or saute and let the corn warm through, stirring occasionally.
Extra toppings: I love to add extra toppings to my soups. Being that this is a chicken tortilla soup sliced avocado would be a wonderful addition, along with some sour cream and shredded cheddar cheese. Some other fun ideas would be tortilla chips, broken up and sprinkled on top of the soup. I also like to warm small corn tortillas and dip those into my soups sometimes.