Soak the beans overnight, or at least 3 hours before making the dish. Drain the soaking water. Place in the Instant Pot, cover the beans in a couple of inches of water, and set for High Pressure for 15 minutes. When the beans are done, use natural release for at least 10 minutes.

While the beans are cooking, chop the onion. Heat a cast iron skillet over medium heat until hot. Add a small amount of oil. When the oil is shimmering, add the onions. Cook, stirring once in a while, until translucent and brown, about 10 minutes.

While the onions are cooking, seed the jalapenos and chop. Remove the papery skins of the tomatillos and chop as well.When the onions are browned, add the jalapenos. Cook for 3 minutes.

Add the tomatillos and chili powder and cook until the tomatillos are softened, about 7 minutes.

Reserve 2 cups of the pot liquor from cooking the beans. Add the beans, 2 cups of pot liquor, and the corn.  Reduce the heat to a simmer and cook for 10 minutes, or until the corn, if frozn, is hot.

While the chowder is simmering, slice the corn tortillas into strips. Heat up another pan over medium heat. When the pan is hot, add oil and let sit until the oil shimmers. Add the tortilla strips and stir to coat. Let sit until they begin to brown and crisp on one side. Turn over and crisp/brown the other side. This will take about 5 minutes.

Put in bowl, add in the crispy tortilla strips and top with avocado slice.

Enjoy!