Ingredients

• 2 boneless chicken breasts
• 1 can black beans
• 1 can diced tomatoes
• 1/2 onion, diced
• 1 can corn, drained
• 2 cups chicken broth
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic salt
• salt to taste
• tortilla chips, for topping
• shredded cheese, for topping

Method

1. Place everything in your Instant Pot and close the lid with the valve to sealing. Cook on high pressure for 30 minutes. Quick release the pressure.
2. Remove the chicken and shred with a hand mixer. Return back to the soup and stir to combine.
3. Serve with tortilla chips and shredded cheese.

Source

Recipe from Eating on a Dime.