Chicken Tortilla Soup

Ingredients

• 5 cups chicken stock or broth (or 5 cups water + 1.5 Tablespoon Better Than Bullion chicken base)
• 14.5 ounces (1 can) diced tomatoes undrained
• 1 medium onion, diced
• 4 cloves garlic finely minced
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon coriander (ground)
• salt and pepper to taste
• 1.5 pounds boneless skinless chicken breast
• 14.5 ounces (1 can) black beans, drained and rinsed
• 2 cups frozen corn kernels
• 1 tablespoon lime juice
• 1/4 cup chopped cilantro (optional)
• Optional toppings: tortilla chips, diced avocado, shredded cheese, sour cream or guacamole. (not included in nutritional info)

Instructions

1. Add the chicken stock, tomatoes, onion and garlic to the pot. 
2. Place the chicken breasts on top, and sprinkled the spices on top of that.
3. Last, add the black beans and corn on top, and do not stir.
4. Place the lid on, lock it, and cook the mixture on manual high pressure for 5 minutes. (Note: It will take several minutes to build pressure)
5. Let the pressure release naturally for about 10 minutes (do not use the quick lever for 10 minutes). Then quick release the rest, using the release lever.
6. When the pot has depressurized, remove the chicken and shred it with two forks.
7. Return the chicken to the pot, and add lime juice and ciliantro for additional flavor.
8. Top with whatever sounds good! Options: tortilla chips, diced avocado, shredded cheese, sour cream or guacamole.