1canfire roasted diced tomatoes with green chilies
2canscannellini beansdrained and rinsed
1cancan corndrained and rinsed
64ozchicken broth
Garnish:
tortilla chips
lime
sour cream or Greek yogurt
cilantro
cotija cheese
Instructions
Place the chicken breasts in the bottom of Instant Pot and add seasonings and broth. Cook on high for 35 minutes using the manual setting. Bring pressure down quickly by releasing the pressure. Remove chicken from pot and shred, reserving the liquid.
Once you remove the chicken from the pot, drizzle olive oil on the bottom and turn the Instant Pot to saute for 30 minutes.
Add diced onion and saute for 2-3 minutes until they start to become translucent. Add diced tomatoes and seasoning and stir.
Add the chicken, beans, corn and rest of broth. Bring to a boil (while still on the saute setting). Let simmer for 4-5 minutes and turn off the Instant Pot and allow the soup to stop boiling before serving.
Crumble tortilla chips onto each serving of soup and top with fresh lime, sour cream, cotija cheese and cilantro.