Chicken Enchilada Soup

1 tablespoon oil
2 Anaheim or Poblano Peppers, finely chopped
2 Jalapenos, removed seeds, finely diced
1 Yellow onion
4 Garlic cloves
1 Pound skinless chicken breast
1 6oz can tomato paste (roughly 2 tablespoons)
1 15oz can diced tomatoes (fire roasted)
1 15oz can black beans
1 10oz can enchilada sauce
2 cups corn kernels (fresh or frozen)
1 tablespoon chili powder (I prefer Ancho)
2 teaspoons cumin
1/2 teaspoon pepper
1 tablespoon cilantro

1. Add chicken to an instant pot, sear lightly on both sides, add 2 cups of water and cook for 12 minutes. Alternative sear in pan then add to pot after step 4, remove when fully cooked, shred and return to pot.
2. Heat oil in 5-6qt pot on medium heat. Add peppers, onions and jalapenos. Cook for around 10 minutes. Add garlic and cook 1 minute stirring frequently.
3. Stir in the tomato paste and cook for around 5 minutes
4. Stir in broth, tomatoes, enchilada sauce, seasonings and pepper reduce heat to simmer
5. Shred chicken using two forks and add to the pot along with the black beans
6. Bring to a slow boil, reduce heat and simmer for 2 to 4 hours stirring occasionally
7. Garnish with cheddar cheese, sour cream and tortilla chips (optional)