Tortilla soup is perfect for fall and winter. It is full of protein and veggies. It is warm and full of flavor. I make this soup once a week. It is so quick to prepare and is perfect for a hearty lunch or dinner. You can top it with shredded cheese, sour cream , cilantro and chopped avocado, or just eat it as is. If you are looking for a little spice, or a good comfort food dish, this is perfect!

Ingredients:

• 1 medium sweet onion, diced
• 2-3 cloves of garlic, chopped
• 2 tsp olive oil
• 1 can black beans, rinsed
• 1 can corn
• 1 can fire roasted tomatoes
• 1 can (4 oz) fire roasted green chilies
• 1 bottle (12 oz) red enchilada sauce
• 1 chicken breast
• 4 cups water or chicken stock
• 1 tsp dry coriander
• 1 tsp paprika
• 1.5 tsp cumin
• 1 tsp chili powder
• 1 tbsp sat
• 1 tsp black pepper
• To garnish : shredded cheddar cheese, chopped avocado, sour cream, lime juice

Directions:

• Set the Instant Pot to the sautee function. Add the olive oil and cook the onions until soft, 5-8 minutes
• Turn off the Instant Pot
• Add garlic, black beans, tomatoes, green chilies, corn, enchilada sauce, dry coriander, cumin, paprika, chili powder, enchilada sauce and water/stock
• Add the chicken breast into the middle and make sure it’s covered with liquid
• Close the lid and make sure that the steam valve is in sealed position
• Set the Instant Pot to manual/pressure cook on high pressure for 12 minutes
• Let the pressure release naturally for 8-10 minutes
• Turn the steam valve to the venting position to release any remaining steam
• Once the valve drops down it is safe to take the lid off your Instant Pot
• Carefully remove the chicken from the Instant Pot and shred using 2 forks
• Once shredded, return to the Instant Pot
• Add more salt and pepper to taste
• Serve in bowls with desired toppings (avocado, sour cream, cilantro and shredded cheese)
• Enjoy!