Set the Instant Pot to the 'Sauté' function. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the diced red bell pepper and cook for 3 minutes.
Turn off the 'Sauté' function. Add the chicken breasts to the Instant Pot.
Pour in the diced tomatoes and green chilies, black beans, corn, chicken broth, taco seasoning, cumin, chili powder (if using), salt, and pepper.
Close the Instant Pot lid and set the valve to the 'Sealing' position.
Cook on 'Manual' or 'Pressure Cook' setting for 10 minutes.
Allow the Instant Pot to release pressure naturally for 10 minutes, then perform a quick release of any remaining pressure.
Carefully remove the chicken breasts from the Instant Pot and shred them with two forks.
Return the shredded chicken to the Instant Pot and stir to combine.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and top with crushed tortilla chips, shredded cheese, avocado, sour cream, cilantro, and a squeeze of lime, if desired.
Serve immediately and enjoy!
Zylo AI 
For a thicker soup, remove about 1 cup of the soup after cooking and blend it with an immersion blender before returning it to the pot.
If you don't have taco seasoning, you can make your own blend with chili powder, cumin, paprika, oregano, garlic powder, onion powder, and cayenne pepper.
Adjust the amount of chili powder to your spice preference.
• Soup (Mexican-inspired)
• Approx. 350-400 calories
• 20 minutes (Easy)
• 35 minutes
• 10-15
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