Saute capsicum, onion and garlic in a little olive oil over medium heat until soft.
Stir through Mexican spice blend for 1 minute to toast it.
Stir through tomato, corn kernels, both beans and chicken stock. Bring to a boil.
Add chicken breasts. They'll poach whole, then be shredded at the end. Close and lock the lid. Bring to pressure (when the red indicator rises). Lower heat to low. Cook at pressure for 10 minutes.
Quick-release the pressure. Remove chicken breasts and shred with two forks, or roughly chop. Return to the pan.
Slice 3 of the tortillas and stir through the hot soup.
Toast the last tortilla, then roughly chop it.
Serve soup in large bowls. Sprinkle toasted tortilla and diced avocado over each bowl. Add a squeeze of lime juice.
