Tortilla Soup

Crazy right, who eats tortillas in their soup? Well apparently once you’ve tried, you won’t go back.  Plus this recipe gets you shredded chicken breast in 10 mins! Delicioso!
 

Soup
 
800g chicken breasts
4 cups chicken stock / broth (hot)
2 tins diced tomatoes (check no sugar added)
1 can black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 medium yellow onion diced
3 garlic cloves minced
2 tsp smoked paprika
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 cup chopped fresh coriander plus more for serving
tortilla chips for serving
1 avocado halved, pitted, peeled, and diced
Lime wedges for serving
 
Put the chicken breasts in the Instant Pot and pour in 1 cup of the chicken broth. Secure the lid and set the Vent to Sealing Position. Select the Pressure Cook for 10 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
 
When the cooking program ends, allow a 5 minute Natural Pressure Release and then do a Quick Pressure Release for remaining pressure. Open the pot and, using tongs or a slotted spoon, transfer the chicken to a plate or cutting board. Use two forks to shred the chicken into bite-size pieces.
 
Return the chicken to the pot and add the remaining 3 cups chicken broth, the tomatoes, black beans, corn, onion, garlic, smoked paprika, chili powder, cumin, and oregano. Press the Cancel button to reset the cooking program, then select the Soup setting and set the cooking time for 6 minutes at high pressure.
 
When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the coriander.
 
Ladle the soup into bowls and sprinkle with tortilla chips. Serve piping hot topped with the avocado and cilantro, with lime wedges alongside.
 
Tip – keep your stock hot so that the Instant Pot comes to pressure faster!