I just kind of threw this together with things I had around the house, and it turned out pretty good if I do say so myself. Definitely an Americanized take on traditional sopa Azteca de tortilla, but it's a good hardy soup for this time of year. Very easy and quick to make.

5 cups chicken broth/stock

3 chicken breasts

1 medium onion, diced

2 cans of Ro-tel tomatoes and chilies

1 can black beans, drained and rinsed

1 can corn, drained

4 tablespoons minced garlic (or to taste)

2 teaspoon each, chili powder and cumin

1 teaspoon paprika

1 teaspoon ground coriander

1 tablespoon lime juice

enough chopped cilantro to make about 1/4 cup

salt to taste

Add add all ingredients except lime juice, cilantro and salt to pressure cooker

Cook  under high pressure for 8 minutes

Let stand for 10 minutes then release the pressure

Remove chicken, shred and return to soup

Add lime juice, cilantro and salt to taste

Serve topped with shredded cheese, sour cream and tortilla strips or crushed tortilla chips.