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Dump-and-Go Instant Pot Tortilla Soup

Ingredients

  • 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

  • Directions

    1. 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.

       
    2. 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.

       
    3. Release pressure carefully using the quick-release method according to

      1. the manufacturer's instructions, about 5 minutes. Unlock and carefully open the lid.

         
      2. Ladle the soup into serving bowls and top with tortilla strips, and shredded cheese, to taste.

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