Add the diced green chiles, diced tomatoes, enchilada sauce, chili powder, cumin, black beans and chicken broth. Stir well, scraping up any bits stuck to the bottom of the pot. Nestle the chicken into the liquid.
Place the lid and set it to closed position. Move the steam valve to the sealing position.
Set to HIGH pressure for 9 minutes. (It will take about 20 minutes to reach to pressure level). Let steam release naturally for 10 minutes. Then vent any remaining steam.
Open the pot and remove the chicken to a plate.
Stir the corn into the pot, cover and let it sit for 5 minutes. Shred the chicken.
Return the chicken back to the pot. Season with salt and pepper. Serve with toppings as desired.
Recipe Notes
The heat level of the soup can be adjusted by using hot chiles and hot enchilada sauce.