Soup has been warming my soul lately. Love a good ol’ chicken tortilla soup! Instant Potted this one. Can I also make a somewhat controversial statement....I’m not the biggest fan of the Instant Pot. Is it really that Instant? Takes so long to warm up before the timer even counts down. I kind of miss my slow cooker. There I said it! Give it to me straight. Am I crazy?🙈😂 . CHICKEN TORTILLA SOUP +2 lb. raw boneless skinless chicken breasts (about 4-6 Breasts) +10 oz. diced tomatoes with green chilies +14.5 oz. diced tomatoes +1 cup frozen corn thawed +1 cup black beans (drained & rinsed) +1 medium onion, diced +1 jalapeno, diced +2 cloves garlic (I use 2 tbsp from Costco garlic), minced +4 cups of chicken broth or stock +1 tsp. ground cumin +1 tsp. chili powder +1 tsp. salt +1/4 tsp. black pepper . TORTILLA STRIPS: +4 corn tortillas +olive oil cooking spray +Sea salt +Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro . 1. Toss all the ingredients for the soup into your Instant Pot and give it a stir. 2. Turn onto to manual setting for 18 minutes. Takes a hot second for it to heat up and actually start. 3. When the timer is up, carefully switch to quick release. Once the the steam stops, carefully open the lid and shred the chicken with two forks. 4. To make homemade tortilla strips: Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes. Enjoy with toppings!