IP Chicken Tortilla Soup

4 cups chicken broth
3-4 cups cooked chicken
2 cups frozen corn
1 15 ounce can diced tomatoes, undrained
1 15 ounce can black beans, drained and rinsed
1 4 ounce can diced green chiles
1 cup salsa
1 cup diced onion
1/2 teaspoon garlic powder
1 teaspoon cumin
2 tablespoons taco seasoning

Instant Pot:
Add all ingredients to the instant pot. Mix well. Cook on high pressure for 6 minutes. Allow instant pot to naturally release for 2 minutes, then do a quick release. Serve with cheese, sour cream, and tortilla chips.

Slow Cooker:
Combine ingredients in slow cooker. Cook on low for 3-2 hours or on high for 1.5-2 hours. Serve with cheese, sour cream, and tortilla chips.