Make the Soup

• Add 2 tbsp olive oil to Instant Pot. Press sauté button. 
  2 tbsp olive oil 
• If using raw chicken, add that first and brown on all sides. If using pre-cooked fajita chicken, you can add it after cooking the vegetables.
  2 lbs grilled fajita chicken
• Next, add onion. This will be your first step if you didn't cook the chicken first. Sauté for 3-4 minutes.
  2 medium Spanish onions
• Add black beans, garlic cloves, green pepper, and poblano pepper. Sauté for another 3 minutes.
  1 green pepper, 14 oz canned black beans, 5 cloves garlic cloves, 1 poblano pepper
• Add tomatoes and juice, chicken stock, seasonings, frozen corn, and tomato paste.
  2 28 oz canned San Marzano peeled whole tomatoes, 1/4 tsp cayenne pepper, 3 oz tomato paste, 1 cup frozen corn, 1 tsp dried oregano, 2 tsp chili powder, 3 tsp ground cumin, 3 cups chicken stock, 1 tsp salt
• Press cancel to turn off the sauté function. Close the Instant Pot and press soup. Set the timer for 30 minutes. Turn the pressure valve to closed.
• Once finished, allow the pot to naturally vent for 10 minutes. Then, open valve. After pressure subsides, open and add juice of one lime.
  1 lime
• Ladle soup into bowls. Top with cheddar cheese, avocado, tortilla chips, and yogurt as preferred. Enjoy!!
  1 avocado, 2 cups shredded cheddar cheese, 1/2 cup Greek yogurt, 2 cups tortilla chips