# What You'll Need:
→ Proteins
01 - 1 pound boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and diced
06 - 1 cup corn kernels
07 - 1 can diced tomatoes with juices, 14.5 ounces
→ Beans
08 - 1 can black beans, 15 ounces, drained and rinsed
→ Liquids
09 - 4 cups low-sodium chicken broth
10 - 1 tablespoon tomato paste
11 - Juice of 1 lime
→ Spices & Seasonings
12 - 1 teaspoon chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon dried oregano
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
→ Toppings
18 - Tortilla strips or chips
19 - Sliced avocado
20 - Chopped fresh cilantro
21 - Shredded cheese
22 - Sour cream
23 - Lime wedges
# Directions:
01 - Activate Instant Pot to Sauté mode. Add cooking oil, then sauté diced onion, minced garlic, and diced bell pepper for 2 to 3 minutes until softened. Stir in tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
02 - Add chicken, diced tomatoes with juices, black beans, corn, and chicken broth to the pot. Stir thoroughly to combine all ingredients.
03 - Secure the Instant Pot lid and ensure valve is set to Sealing position. Set to Pressure Cook on High for 10 minutes.
04 - Allow natural pressure release for 5 minutes, then carefully perform quick-release to vent any remaining pressure.
05 - Remove cooked chicken from pot and shred using two forks. Return shredded chicken to the soup and stir to incorporate.
06 - Stir in fresh lime juice. Taste soup and adjust salt, pepper, or spices as needed.
07 - Ladle soup into bowls and garnish with tortilla strips, avocado slices, fresh cilantro, shredded cheese, sour cream, and additional lime wedges as desired.
