4 cups chicken stock
14 oz diced tomatoes
2 tbl tomato paste
2 tsp cumin
1 tsp paprika
1 tsp oregano
2 garlic cloves, minced
1 jalapeño, diced
2 tsp Chili powder
1 lb chicken breasts
14 oz black beans, drained and rinsed
12 oz sweet corn, drained
Add all ingredients to the Instant Pot insert starting with chicken stock and add beans and corn last. Don’t mix.
Cover your Instant Pot and set the valve to the sealing position.
Select the manual or pressure cook button, select high pressure and set the timer to 8 mins.
When done let the steam release naturally for 10 minutes, open and remove the chicken from the pot.
Shred chicken with a fork and add back in to the soup and mix.
Serve your chicken tortilla soup with topping of your choice.