Garnish with tortilla chips, Avacado, sour cream, and cilantro.

1 Tbs Olive Oil
1 Can Fire Roasted Tomatoes
1 1/2 Cups Frozen Corn
1 Can Black Beans (rinsed and drained)
2 Garlic Cloves
1 Lb Chicken Breast
2 Tsp Chili Powder
1 Tsp Ground Cumin
2 Tsp Ground Corriander
1 Tsp Paprika
3/4 Tsp Salt
32 oz Chicken Broth

OPTIONAL:
1 carrot
juice of 1 lime

1 Tbs Olive Oil 1 Can Fire Roasted Tomatoes 1 1/2 Cups Frozen Corn 1 Can Black Beans (rinsed and drained) 2 Garlic Cloves 1 Lb Chicken Breast 2 Tsp Chili Powder 1 Tsp Ground Cumin 2 Tsp Ground Corriander 1 Tsp Paprika 3/4 Tsp Salt 32 oz Chicken Broth 1 carrot

Add Olive Oil, tomatoes, corn, and black beans to the IP. Next add carrot, garlic, Chicken Breast, all spices then add chicken broth.

Give a stir, close the lid, and cook for 8 minutes. Natural Release for 5 minutes.

Shred chicken and add back into the soup.