Wowza!!! I can't believe it's taken this long for me to attempt a tortilla soup. And let me tell ya, this soup is DELISH! No lie. Make this soup; I promise you won't be disappointed. It took everything in my power not to go in for a 2nd and 3rd bowl!
INGREDIENTS
-1 white onion, diced
-1 large jalapeno, de-seeded and diced
-1 15oz can black beans
-1 15oz can corn
-1 15oz can fire roasted tomatoes
-1 4oz can diced green chilis
-1lb chicken breast
-1 quart chicken broth
-3 gloves garlic, minced
-10oz bag frozen brown rice
Spices:
-2 tsp chili powder
-2 tsp cumin
-2 tsp paprika
-2 tsp garlic powder
-1 tsp onion powder
-1 tsp oregano
Toppings:
-Scallions, sliced
-Mexican blend cheese
-Blue corn tortilla chips
-Lime wedge
DIRECTIONS
1. Begin by dicing the white onion and de-seeding and dicing the jalapeno. Next, drain and rinse the black beans in a colander. Drain the corn in the same colander, and open the remaining cans. Measure out the spices into a small bowl.
2. Plug in the instant pot and select the "Saute" mode. Once hot, add olive oil, chopped onion, and diced jalapeno. Cook until vegetables have softened.
3. Press "Cancel" on the instant pot. Add all of the ingredients to the instant pot, EXCEPT the brown rice. Season with 2 tsp salt and 1 tsp pepper.
4. Place the lid on the pot and lock in place (make sure steam release knob is turned to "Sealing"). Press the "Soup/Broth" button on high pressure and use the "+" or "-" button to select a cook time of 15 minutes. Once finished, let the pot sit undisturbed for 10 minutes, manually release the remaining pressure by turning the steam release knob to "Venting."
5. Microwave the brown rice. Remove the chicken from the instant pot and shred with two forks. The chicken should fall apart easily. Add the shredded chicken and brown rice back to the instant pot.
6. Ladle the soup into a bowl. Top with sliced scallions, crushed blue corn tortilla chips, shredded Mexican blend cheese, and a squeeze of lime juice.