Chicken Tortilla Soup (Stove Top & Instant Pot directions)

Mostly cans of pantry items--don't let that scare you away.  This soup is delicious!

• 1 regular can chicken & rice soup (10 g carb per serving)
• 1 regular can tomato soup (15 g carb per serving)
• 1 can chicken broth (or 16 oz) (0 g carb)
• 1 can mild Rotel (2 g carb per serving)
• 1 cup frozen corn
• 2 cups cubed chicken breast (large can of chicken works well too)

Optional:  1 Tbsp. Taco seasoning mix

1 can black beans (rinsed & drained)

1 can garbanzo beans (rinsed & drained)

• 1 cup grated cheddar cheese
• tortilla chips

 Mix soups, broth, Rotel, corn and chicken together.  Heat through.

 Break tortilla chips into bottom of bowl.  Spoon soup over chips.  Add cheddar cheese. Serve with more chips.

(this recipe, using 10 ½ oz-15 oz. “standard” size cans will make 1 ½ quarts soup.  Can easily be doubled.)

For Instant Pot:  Add soups/ broth, Rotel, corn and chicken together in a 6 qt. Instant Pot.  Cook on Manual, high setting for 5 minutes.  Natural pressure release for 10 minutes, then quick release for remainder, if any.  Add cheese to pot, stir through to melt & combine.  Break tortilla chips into bottom of bowl.  Spoon soup over chips.  Add more cheddar cheese, if desired. Serve with more chips, as desired.