Add everything EXCEPT the corn and beans to the cooking vessel, stir to combine.
STOVE TOP: Simmer 15 - 20 minutes until tortillas are falling apart and chicken shreds easily.
INSTANT POT: Set to sealing and cook on manual (high pressure) 5 minutes. Natural pressure release for 10 minutes.
SLOW COOKER: Cook on low for 8 - 10 hours or high for 4 - 6 hours.
Remove chicken and shred. While chicken is set aside, use an immersion blender to puree soup.
Stir in the corn, beans and chicken. Cover for 5 - 10 minutes and allow residual heat to permeate new ingredients. (On stove top use low heat, on instant pot use warm function, and on slow cooker use low heat)
Serve with your choice of garnishes.
Calories are automatically generated. For best results calculate based on your exact ingredients.