Smoky, spiced, and loaded with tender shredded chicken, this soup builds deep flavor from fire-roasted tomatoes, black beans, sweet corn, and a warm blend of cumin, chili powder, and smoked paprika, all simmered together in the Instant Pot until the chicken practically falls apart with a fork. The pressure cooker does the heavy lifting here, turning a handful of pantry staples into a rich, savory broth in under 20 minutes of actual cook time. Crisp, oven-baked corn tortilla strips go on top right before serving, giving every spoonful a little crunch against the soft beans and juicy chicken. Load it up with avocado, a squeeze of lime, chopped cilantro, and a scoop of sour cream or shredded cheddar for a bowl that feels like a full fiesta. It's a hearty, crowd-pleasing dinner that comes together easily on a weeknight, and it's a solid, satisfying choice for a gluten free table.
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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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