Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat. Salt and oil the chicken breasts, then place on prepared baking sheet.
2. Cook for 20 minutes, or until chicken is cooked completely through. Allow to cool slightly before shredding with two forks (alternatively, you can shred chicken in 10 seconds in a standing mixer with a whisk attachment!). Set aside.
3. Turn InstantPot onto the sauté setting. Add 1-2 tablespoons of olive oil to the bottom of the pan. Sauté the chopped onion, red and green peppers until onions are translucent, about 5 minutes. Add in the cilantro, jalapeño, and garlic and cook for another 1-2 minutes, until garlic is fragrant.
4. Without mixing, add in black beans, corn, chicken stock, enchilada sauce, hatch chiles, chicken breasts, taco seasoning, and salt (this will help it to create steam, which is good for cooking). Place lid onto Instant Pot and turn to manual mode for 15 minutes. Once the cook time is over, allow to release naturally for 10 minutes before opening the valve and the lid.
5. While the soup is cooking, make the tortilla strips. Line a cookie sheet with parchment paper and spread the tortillas slices into an even layer. Bake at 375°F for 10 minutes or until golden brown! Allow to cool before using.
6. Allow the soup to cool slightly, sprinkle with tortilla chips and then serve! Some of my favorite toppings include sharp cheddar cheese, greek yogurt, avocado, and jalapeño!