Ingredients

• 8 chickens tenderloins , or more to taste
• 2 cups water
• 2 cubess chicken bouillon
• 1 , 1 ounce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 2 , 10 ounce
• 1 , 15 ounce
• 1 , 8 ounce
• ½ , 10 ounce
• 1 bunch fresh cilantro , chopped

Instructions

1. 1 Place chicken in a multi-functional pressure cooker (such as Instant Pot). Add water, chicken bouillon, ranch dressing mix, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
3. 3 Shred chicken with 2 forks in the pot. Add tomatoes, black beans, and cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
5. 5 Stir soup until cheese is well combined. Stir in frozen corn and chopped cilantro until heated through, then serve.

Nutrition per serving