Instant Pot Tortilla Soup

1 small onion, diced
2 tbsp avocado oil
2 jalapenos, sliced in half
1 15 oz can black beans, drained
1 15 oz can pinto beans, drained
1 15 oz can chili beans, undrained
1 15 oz can corn (frozen can be substituted)**
1 15 oz can fire roasted tomatoes
1 can green enchilada sauce
1 7 oz can diced green chiles
3-4 cups chicken broth
1 taco seasoning packet or 2 tbsp homemade taco seasoning
2-4 cups cooked rotisserie chicken
1 can cream of chicken soup
1 cup chopped cilantro
Juice of 1 lime
Salt & pepper to taste
Chili powder, garlic powder, onion powder, cumin and crushed pepper flakes can be added for additional flavor.

**substitute 29 oz can of hominy for corn

Turn instant pot to sauté and add oil.  Once oil is hot, add diced onion and sauté until tender.  

Once onions have softened, add the jalapenos, beans, corn (or hominy), tomatoes, enchilada sauce, green chiles, chicken broth and taco seasoning. Stir the ingredients, place the lid on the instant pot and set the valve to pressure.  Set the timer for 8 minutes.

Once the instant pot has finished, turn the valve to quick release the pressure.  Once the pressure has released, remove the lid and remove the jalapenos.  Stir in the cream soup, chicken, cilantro, lime juice and any extra seasonings. 

Top with your favorite seasonings: tortilla strips, cilantro, sour cream, shredded cheese, avocado, green onions, lime wedges.

Soup freezes and reheats well.