In the Instant Pot over medium saute setting, add 1 tablespoon of olive oil.
Once the oil is hot, add the onions and saute for 1 minute. Add the bell peppers and saute for about 1 minute more. Stir in the garlic and saute until fragrant, about 1 more minute.
Add the cumin, coriander, and chili powder, continuously stirring for 30 seconds to bring out the flavor of the spices and flavor the oil.
Add tomato paste and saute for 1 minute to bring out the tomato flavor.
Add your carne asada sauce (purchased or homemade) and stir well.
Add Hatch chiles, corn, fire-roasted tomatoes, stock, oregano, salt, and 1 cup tortilla strips, stir to combine.
Place the cover on the Instant Pot and set for 10 minutes on the soup setting at low pressure. Let the pressure come down naturally for 10 minutes, then release pressure manually.
Add the cooked beans.
Bring to a boil and then reduce to a simmer until it is as thick as you like. I might mash some of the beans to thicken, but I usually don’t need to as the corn chips thicken the soup a lot.
Stir in more lime juice or Worcestershire if needed, taste and adjust seasoning with salt and pepper as desired.
Serve the soup with favorite toppings: avocado, sour cream/yogurt, cilantro, extra tortilla chips.
Place the pulled chicken on the side for anyone who wishes it.