For Stovetop: Heat olive oil in a large pot over medium heat. Sauté onions and garlic for 4 minutes until fragrant. For Instant Pot: Set to Sauté mode and cook onions and garlic for 4 minutes. For Crockpot: Optionally sauté onions and garlic in a separate pan if desired for deeper flavor.

Add chicken breasts, tomato sauce, chicken broth, paprika, black pepper, chili powder, cumin, drained black beans, and corn to your cooking vessel. Stir to combine all ingredients. For Instant Pot, scrape bottom to prevent burn warning.

For Stovetop: Cover pot, bring to a boil over high heat, then reduce to medium and simmer for 20 minutes. For Instant Pot: Seal lid and set Manual Pressure for 10 minutes (takes 10 minutes to pressurize). Quick release when done. For Crockpot: Cook on low for 6-8 hours or high for 3-4 hours.

Remove cooked chicken from pot using tongs. Shred chicken with two forks on a cutting board, takes about 2-3 minutes. Chicken is fully cooked when internal temperature reaches 165°F and shreds easily.

Return shredded chicken to pot and stir to combine. Let sit for 2-3 minutes for flavors to meld. Taste and adjust seasoning if needed. Serve hot with desired toppings.