Ingredients:
- 2 pounds chicken breast halves, boneless, chopped into bite size pieces
- 2 cans (10 3/4 ounces each) condensed nacho cheese soup
- 4 cans (1 1/2 ounces each) Mexican style stewed tomatoes
- 1 cup Mexican style cheese
- 4 cups corn kernels
Method:
- Add all the ingredients except cheese to the instant pot.
- Close lid. Set Soup option. When the soup cycle is completed, open the lid.
- Stir, and serve garnished with cheese.