Green Chile Chicken Soup made with chicken breasts, black beans, sweet corn, and southwestern spices. This Instant Pot chicken recipe is a cross between chicken tortilla soup and white bean chicken chili.
Fully cook the chicken. I like to use the Instant Pot method: add 1 cup of the chicken broth to the Instant Pot. Place the trivet inside and place the chicken on top. Season with salt and pepper. Close the lid and seal. Cook for 8 minutes on high pressure before carefully performing a quick release. Remove the chicken to shred. (Do not place the chicken back in the Instant Pot yet.)
For the Soup
Add the remaining chicken broth, spices, black beans, corn, and green chiles to the Instant Pot.
Cook for four minutes under high pressure before carefully performing a quick release.
Add the fully-cooked shredded chicken, both cheese, and the juice of one lime to the Instant Pot.
Gently stir in the heavy whipping cream.
Top with avocado chunks, sour cream, or tortilla strips as desired.