Into a small bowl combine ground thyme, sea salt, cumin, onion and garlic powder, Mexican oregano, and Mexican-style chili powder and mix well.

Brush two chicken breast with olive oil and season with sea salt and freshly cracked black peppercorns.

Remove the lid on the Instant Pot® and add a tablespoon of olive oil, select the Sauté setting, when the oil is hot, place the chicken breast into the pot.

Cook for 3 minutes then turn over, place the lid on and lock it. Make sure the vent is closed and select pressure and select the manual timer for 5 minutes. After five minutes vent the Instant Pot®, unlock and remove the lid.

Transfer the cooked chicken breasts to a bowl and one by one use two forks to shred the chicken. Set aside.

Into the Instant Pot® add diced onions and run garlic through a garlic press, select the saute setting and cook until the onions are translucent.

Next add Sriracha diced tomatoes, diced tomatoes, low-sodium chicken stock, water, and tomato paste. Stir mixture until the tomato paste has dissolved.

Add a 1/3 of the seasoning, black beans, kidney beans, and shredded chicken.

Place the lid on the Instant Pot® and lock. Make sure the vent is closed and select the Soup/Broth setting and cook for 30 minutes.

After time has expired, vent the Instant Pot® and unlock then remove the lid.

Into a measuring cup add 1/2 cup of masa harina and 1/2 cup of warm water, mix well and stir into the soup.

Replace the lid and select the Slow Cook setting and cook for 20 minutes.

After time has expired, vent the Instant Pot®, unlock, and remove the lid. Taste the Chicken Tortilla Soup for taste and adjust accordingly.

Serve with the choice of toppings.

Prepare additional toppings and place into serving bowls: Pace® Salsa Verde, Pace® Picante Sauce, diced red onions, sliced peppers, sour cream, Tortilla Wrapped Croutons and shredded Colby Jack cheese.