Mexican Tortilla Soup Instant Pot Version


Ingredients:


1 lb chicken breast 1 cup dried black beans or 1 can of black beans washed 1 jalapeño chopped 1 onion chopped in small pieces 1 package taco seasoning #traderjoes if you like it spicy you can definitely add more. 1/2 cup chopped cilantro Juice of 2 limes or to taste 1 cup fire roasted corn 1 bay leaf 1 tsp Paprika 1 tsp cumin 2 tsp olive oil 2 cups crushed tomatoes 4-6 cloves of garlic crushed 4-6 cups of water Toppings: Tortillas cut in strips and shallow fried and dusted with Chile lime seasoning or you can use tortilla chips slightly crushed Avocados sliced Sour cream Shredded cheese Chopped coriander Method: If you’re using dried black beans, wash and put in the instant pot and cook under high pressure for 15 min and 10 min natural pressure release. Open the instant pot and drain the beans and set aside. (they should be soft but not mushy) Now dry your IP and add olive oil and hit the sauté button. Add the onions garlic and cook till fragrant. Now add the chicken and the spices. Cook for a couple of minutes add the tomatoes and water and cook under high pressure for 15 min and 10 min natural pressure release. Open your IP using a poultry shredder shred the chicken and add it back. I usually only add 1/2 of it back and save the other half for something else. Now add the beans and corn and lime juice. Stir well and then add a splash of half and half. Garnish as desired and serve hot. Please show me some encouragement and tag me in your amazing creations of this:)