Directions 9 steps | 35 Minutes
Measure and prep all ingredients.
Set the Instant Pot to the sauté and add the avocado or oil. Once the oil is hot, add the diced onion and cook until softened.
Add the garlic cloves, chili powder, paprika, ground cumin, salt and pepper. Cook until fragrant, less than 1 minute.
Add the chicken stock, drained black beans, fire roasted diced tomatoes and mild green chiles. Stir until well combined.
Add the chicken breasts on top. Set the Instant Pot to manual high pressure and set the timer for 10 minutes. When the timer goes off, let the pressure naturally release for 10 minutes. After 10 minutes, quick-release the pressure. Be careful not to stand over the cooker while the pressure is being released as the steam is very hot.
Remove the lid and the chicken breasts. Stir in the frozen corn kernels.
Shred the chicken breasts while the corn kernels thaw in the hot soup.
Stir in the shredded chicken breasts and season with salt and pepper to taste.
Ladle the soup into bowls. Top with diced avocado, a dollop of sour cream, crumbled tortilla chips (or tortilla strips) and shredded cheese. Garnish with cilantro and serve with lime wedges. Enjoy!
- You can use store-bought marinara sauce or homemade. We have a great Italian marinara sauce and spicy marinara sauce recipe for you to enjoy.