Add 1 medium diced onion and saute until translucent. This step will soften the onion for the soup.
Add 3 garlic cloves minced and jalapenos. Saute until fragrant.
Add cubed chicken, 1 tsp cumin and 1 tsp chili powder. Saute for 2-3 minutes or until chicken is slightly browned.
Add fire-roasted tomatoes and saute for 1 minute.
Add 4-6 cups of broth, 1 tsp tomato paste, salt to taste and black pepper. Be sure to deglaze the pot.
Add 1 can of corn and 1 can of black beans (drained and washed).
** Optional: For a unique smokey flavor, 1 tsp of chipotle in adobo sauce can be added at this point.
Cover and seal the lid. Pressure cook for 15 minutes and 5 minutes NPR.
When the pin drops, open the lid. Adjust seasoning and salt as needed.
Add lime juice of 1/2 of a lime and cilantro. Simmer for 5 minutes.
Top it with tortilla chips, sour cream, and cheese.