Smoky cumin, chili powder, and smoked paprika build the backbone of this hearty soup, simmered with fire-roasted tomatoes, black beans, and sweet corn for a broth that's deeply savory without any heaviness. The Instant Pot does the real work here, pressure-cooking tender chicken breast right in the seasoned broth until it shreds effortlessly with two forks. Garlic, onion, and jalapeño get sautéed first to build real depth, and a bright squeeze of lime at the end wakes everything back up. Crisp baked tortilla strips on top add crunch without deep-frying, keeping the whole bowl light but satisfying. Loaded with vegetables, lean protein, and warming spices, this one fits neatly into an anti-inflammatory kitchen rotation. It's the kind of soup that tastes like it simmered all day, even though the Instant Pot gets you there in a fraction of the time.
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Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, turning once halfway through, until golden and crisp. Set aside.
Set the Instant Pot to Sauté (Normal). Add 1 tbsp olive oil and heat until shimmering. Add the onion and jalapeño and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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