Easy Chicken Tortilla Soup (Slow Cooker and Instant Pot)

Slow Cooker Instructions
2 Heat oil in a saucepan over medium heat. Add chopped onion and garlic and saute until softened stirring constantly about 3-4 minutes. Remove from heat.
3 Pour onion mixture into your crockpot, then add the broth, beans, tomatoes, corn, and seasonings. Stir to combine. Finally add the chicken breasts.
4 Cover and cook on low for 6-8 hours. Or high 3-4 hours.
5 Remove chicken from the crockpot and shred with forks. Add the chicken back into the soup and stir well. Add salt and pepper to taste if needed.
6 Serve with chopped cilantro, green onions, avocado and/or crushed tortilla chips.
Instant Pot Instructions
9 Press saute on the Instant Pot. Heat oil, then add onion and garlic stirring often for about 3-4 minutes until softened. 
10 Add the broth, tomatoes, beans, corn, and seasonings. Stir well then add the chicken breasts.
11 Cover and cook on high pressure 10 minutes. Allow to natural release for 10 minutes. Then carefully turn the steam valve to the venting position to release the remaining steam.
12 Remove chicken from the instant pot and shred with forks. Add the shredded chicken back into the soup. Add salt & pepper to taste if needed. Serve in bowls and top with chopped cilantro, green onions, avocado, and/or crushed tortilla chips.