Healthy Chicken Tortilla Soup

For the soup:

• 1 tbsp avocado oil
• 1/2 yellow onion, chopped
• 1 jalapeño, diced, plus more for topping
• 4 garlic cloves, chopped
• 1 1/2 tsp kosher salt
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp ancho chili powder (or regular chili powder)
• 14.5 oz. can fire roasted tomatoes
• 2 chicken breasts
• 1 400mL can black beans, drained and rinsed
• 1 L chicken broth, low sodium
• 1 cup water
• 1 cup frozen corn

For topping:

• avocado, cubed/sliced
• radish, thinly sliced
• lime wedges
• sour cream/yogurt
• cilantro

For the homemade corn tortilla strips:

• 4 small corn tortillas, cut into strips
• 2 tbsps avocado oil

1. Set your Instant Pot to sauté mode. Once hot, pour in the avocado oil. Add in the onion and jalapeño and sauté for two to three minutes, until softened. Then add in the garlic, salt, cumin, smoked paprika and chili powder and stir to combine. Cook until just fragrant, about 30 seconds. Turn off sauté mode.
2. Pour in the tomatoes and their juices, chicken breasts, black beans, chicken broth and water. Place the lid on and make sure it's set to sealing. Pressure cook on high for 13 minutes.
3. Meanwhile, make the tortilla strips if using. Heat a skillet over medium-high heat and pour in the avocado oil. Add the strips to the pan, making sure to leave some space between them to cook. Cook for about three minutes, until crispy. Transfer to a paper towel lined plate and set aside.
4. Let the pressure release naturally for five minutes and then do a manual release.
5. Once all the pressure has been released, open the lid carefully. Remove the chicken breasts and place into a medium sized bowl and shred using two forks.
6. Turn the Instant Pot to sauté mode and add in the corn and cook for two to three minutes. Add the chicken back to the pot.
7. Divide the soup into bowls and add the toppings of your choice. Enjoy!