Cup of Yum
1. Set the Instant Pot to the saute function and add a splash of oil to the pot. 
2. Add the diced vegetables to the pot and allow to saute for a few minutes until they start to caramelize. This step is optional but it definitely adds more flavor to the finished soup. 
3. Once the vegetables are soft and fragrant, add the drained beans, tomatoes, corn, seasoning and chicken breasts.
4. Add chicken stock then close the Instant Pot, making sure the vent is in the sealing position.
5. Set the Instant Pot to the SOUP function for 10 minutes. After the soup has cooked quick-release the pressure. Remove the chicken breasts and shred then transfer back to the soup.
6. Taste the soup and adjust seasoning as necessary. I find with Instant Pot recipes I always need to add a bit of salt. If the soup is too runny for your preference, allow it to reduce on the saute function for a few minutes.
7. Serve the soup topped with sour cream, jalapeños and cilantro. 

Stove-top instructions

1. Add a splash of oil to a pot set over medium-high heat.
2. Add the diced vegetables to the pot and allow to saute for a few minutes until they start to caramelize.
3. Once caramelized, add the seasoning, tomatoes, corn and beans. Add the chicken on top then pour over the chicken stock.
4. Cover and allow to simmer for 20-30 minutes until the chicken is cooked and tender. Remove the chicken and shred, then transfer back to the soup.
5. Adjust seasoning as necessary and simmer for another 10 minutes, uncovered.
6. Serve the soup topped with sour cream, jalapeños and cilantro.