Instant Pot Tortilla Soup

Another favorite of mine for these cooler days breezing in. A super easy, throw-it-all-in type of dinner that nobody will be complaining about.



Serves 6-8: (1 - 1.5 cups = one serving)

1/2 white onion, diced

1 (4-oz) can diced green chilis

2 cans corn, drained

6 cups chicken broth

2 frozen boneless, skinless chicken breasts

pepper to taste

1/2 tsp. smoked paprika

1 tsp. oregano

1 tsp. minced onion

1/4 tsp. chili powder

Juice from 1 squeezed lime 

*optional: sour cream, Plain Greek Yogurt, avocados



Combine all ingredients into your Instant Pot. Set on manual/high for 40 minutes. When done, let naturally release for 15 minutes and then manually release steam until lid is ready to open. Shred the chicken (this should be EASY), and serve while warm. Add a spoonful of Greek yogurt/sour cream and avocados to top, if desired.