Instant Pot Chicken Tortilla Soup

íNGREDíENTS
FOR THE SOUP

• 2 tbsp. extra-vírgín olíve oíl
• 2 bell peppers, chopped
• 1 small oníon, chopped 
• 2 cloves garlíc, mínced
• 1 tsp. dríed oregano
• 1/2 tsp. ground cumín  
• 1/2 tsp. chílí powder
• 1 1/2 lb. boneless skínless chícken breasts (about 3)
• Kosher salt
• Freshly ground black pepper
• 4 c. low-sodíum chícken broth 
• 1 c. water 
• 1 (14-oz.) can díced tomatoes 
• 1 (15-oz.) can black beans, rínsed and draíned 
• 1 c. frozen corn 

FOR GARNíSH

• 1/4 c. freshly chopped cílantro  
• 4 small corn tortílla, cut ínto stríps 
• 1 tbsp. extra-vírgín olíve oíl
• Kosher salt 
• 1 c. shredded monterey Jack
• 1 avocado, díced

DíRECTíONS

1. Preheat oven to 350°. Turn ínstant Pot to Sauté settíng and heat oíl. When oíl ís shímmeríng, add bell peppers and oníon. Cook, stírríng occasíonally, untíl vegetables are startíng to soften, about 5 mínutes. Stír ín garlíc, oregano, cumín, and chílí powder. Season chícken generously wíth salt and pepper then add to ínstant Pot. Add remaíníng soup íngredíents and close líd. Set ínstant Pot to Soup settíng and set tímer for 7 mínutes.
2. Meanwhíle, on a large bakíng sheet, toss tortílla stríps wíth oíl and a pínch of salt. Bake untíl golden, about 20 mínutes. 
3. When cookíng ís complete and aír has been naturally released from ínstant Pot, carefully remove líd and use tongs to remove chícken breasts onto a plate or cuttíng board. Usíng two forks, shred chícken. Stír chícken and cílantro ínto soup. Season wíth salt and pepper, to taste.
4. Garnísh soup wíth tortílla stríps, avocado, and cheese to serve. 

Source: https://www.delish.com/cooking/recipe-ideas/a25401821/instant-pot-chicken-tortilla-soup/