Tortilla Soup

Ingredients

• 2 chicken breast.
• 15 oz can of corn.
• 15 oz can of black beans.
• 15 oz can of pinto beans.
• 15 oz can of diced tomatoes, preferrably fire roasted.
• 4 oz can of diced green chiles, (mild, medium, or hot for preference).
• 1 yellow onion, diced.
• 16 oz of chicken stock, can be increased to 32 oz for more soup.
• 2 packets of taco seasoning.
• 10 oz can of red enchilada sauce.
• 2 bay leaves.
• 2 Tbsp olive oil.
• 3 garlic cloves.
• Choice of corn chips.

Instructions

1. Finely dice the onion and add to instapot.
2. Rinse the beans and corn until water runs clear and add to instapot.
3. Add all other ingredients, except the chicken and the chips, to the instapot and stir until it appears uniform. If you add the enchilada sauce before the broth, you can pour some broth into the can to get the residual sauce out.
4. Add and submerge chicken.
5. Cook for 30 minutes on high and release pressure once finished.
6. Carefully pull the chicken out of the pot and separate with two forks. Once shredded, add back to pot.
7. Serve immediately with choice of corn chips.