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

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.