A spicy and comforting Mexican soup loaded with tender cooked chicken, beans, tomatoes, corn and smokey peppers.
Open the Instant Pot, take out the chicken breasts and shred them into small pieces with fork. Add the shredded chicken to the soup. Turn the Instant Pot to saute mode and bring the soup to a boil. Mix well.
Serve the chicken tortilla soup hot, topped with cilantro, shredded pepper jack cheese and baked tortilla chips.
Cut the remeining tortillas into triangular pieces using a pizza cutter. Line the baking Arrange in a single layer on a baking tray and bake for for 10-15 mins, turning them once half way through. Allow to cool.