Coat chicken in marinade for 30 minutes to 24 hours in the refrigerator. Or freeze for up to 3 months.
Pour black beans (rinsed), tomatoes, chilies and frozen corn into bottom of Instant Pot.
Place marinated chicken breasts on top of other ingredients.
Add chicken broth.
Lock Instant Pot lid and set vent to seal. Cook for 15 minutes.
Allow 5 minute natural release. Vent Instant Pot carefully.
Remove chicken from pot to shred. Return to pot.
Serve soup with tortilla chip strips.
Notes
Optional: Add diced bell peppers or jalapeños to the soup before cooking. You can put frozen chicken breasts into the Instant Pot. No need to defrost them before cooking.