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In an Instant Pot saute onions, garlic, carrots and celery in olive oil, 4 minutes. (If using granulated garlic, add with the spices, and if using fresh poblano chili, add it now).
Add the diced tomatoes and their juices, green chilies, whole chicken breasts, and black beans. Pour in the chicken stock, water, salt and all the spices and give a good stir.
Set the Instant Pot to pressure cook on high, for 12 minutes, and manually release.
Shred the chicken with two forks, either right in the pot, or in a bowl. (At this point, you could add frozen corn to the soup heating it up.) Return the shredded chicken to the pot and simmer on low for a few minutes.
Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary. You want a good balance between lime and salt. (If the soup tastes bland, it probably needs more of each.)
For the tastiest tortilla chips, spray strips of fresh tortillas with olive oil spray and a sprinkle of salt, and bake in a 300 F oven until crisp. Alternatively, fry in shallow pan of oil until crisp. Salt immediately.
Divide among bowls and top with tortilla strips, grated cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat.