Ingredients:

2 (14.5 ounce) cans chicken broth

1 (15 ounce) can whole kernel corn, drained

1 (15 ounce) can black beans, rinsed and drained

2 (5 ounce) cans chicken breast chunks, drained

1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

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

Steps to Make It: 

Step 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®); stir to combine.

Step 2: Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3: Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and carefully open the lid.

Step 4: Ladle the soup into serving bowls and top with tortilla strips, and shredded cheese, to taste.

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