Mexican Keto Chicken Tortilla Soup Recipe

Heat the olive oil in the pressure cooker on sauté mode.
Add chopped onion and minced garlic, cooking until the onion becomes translucent.
Stir in cumin powder, chili powder, smoked paprika, salt, and black pepper.
Place the chicken breasts in the pressure cooker and pour in the chicken broth.
Seal the pressure cooker and cook on high pressure for 15 minutes.
Quick release the pressure and carefully remove the lid.
Shred the chicken using two forks and return it to the soup.
Add black beans and corn, stirring to combine.
Allow the soup to heat through in the pressure cooker.
Serve hot, topped with diced avocado and a squeeze of lime juice.