Instant-Pot Chicken Taco Soup

eatingwell.com

Cheryl Blakeway

1 tablespoon chili powder

1 ½ teaspoons garlic powder

1 ½ teaspoons ground cumin

1 teaspoon paprika

2 ½ pounds bone-in chicken thighs, skin removed

2 tablespoons extra-virgin olive oil

1 26.5-ounce carton strained tomatoes (such as Pomì)

1 15-ounce can no-salt-added diced tomatoes

1 (15 ounce) can no-salt-added black beans, rinsed

1 (15 ounce) can no-salt-added pinto beans, rinsed

1 (7 ounce) can chopped green chiles, undrained

2 cups unsalted chicken broth

1 cup frozen corn kernels

¼ teaspoon salt

1 cup shredded Mexican cheese blend

1 ½ cups tortilla chips (about 2 ounces), broken into pieces

½ cup chopped scallions

½ cup chopped fresh cilantro

¼ cup sour cream

Directions at eatingwell.com

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