Selina Ngubeni Apr 17 16 Views 0 - People Like This
2 (14.5 ounces) cans of chicken broth
1 (15 ounces) can whole kernel corn, drained
1 (15-ounce) can of black beans, rinsed and drained
2 (5 ounces) cans of chicken breast chunks, drained
1 (10-ounce) can dice tomatoes with green chile peppers (such as RO*TEL\u00ae)
½ teaspoon chili powder
½ teaspoon seasoning salt
½ teaspoon garlic powder
1 (3.5 ounce) package tortilla strips, for garnish
2 tablespoons shredded Mexican cheese blend, or to taste
Pour chicken broth, corn, black beans, chunk chicken, tomatoes with green chilies (with their juices), chili powder, seasoning salt, and garlic powder together in a multi-functional pressure cooker (such as Instant Pot\u00ae); stir to combine.
Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to
the manufacturer's instructions, about 5 minutes. Unlock and carefully open the lid.
Ladle the soup into serving bowls and top with tortilla strips, and shredded cheese, to taste.
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