This comforting one-pot meal is loaded with tender chicken, sweet corn, black beans, and a spicy kick from taco seasoning and green chilies.
You'll only need a few simple ingredients to make this easy recipe. Let's round them up and get started!
Switch to sauté mode on your IP, sauté onions in olive oil, then add garlic and taco seasoning.
Pour in the chicken broth and use a spoon or spatula (not metal) to deglaze the bottom of the pot.
Cancel sauté mode, and add canned green chilies, diced tomatoes, drained black beans, and the remaining chicken broth.
Add chicken breasts and cook on high pressure for 8 minutes, then allow pressure to naturally release for 10 minutes.
Take out the chicken, and use two forks to shred it before returning the shredded chicken to the Instant Pot.
Stir in the corn and add the lime juice, then let the contents heat for 5 minutes or so.
Your chicken tortilla soup is ready to serve with your favorite toppings!