Ingredients

The following ingredients have 8 Servings
  • 3 boneless chicken breasts (skinless)
  • 2 cloves garlic (minced)
  • 1 teaspoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Sriracha sauce
  • 1 onion (diced)
  • 1 red bell pepper (diced)
  • 15 ounces black beans (rinsed and drained)
  • 15 ounces corn (do not drain)
  • 19 ounces red enchilada sauce
  • 4 cups chicken broth
  • salt and pepper (to taste)
  • ½ cup heavy cream
  • ½ cup sour cream
  • 2 cups sharp cheddar cheese (shredded)

Instruction

  • Place chicken in the Instant Pot.
  • Add in the garlic, chili powder, Worcestershire sauce, sriracha sauce, onion, red pepper, black beans, and corn.
  • Then add in the enchilada sauce, chicken broth, salt and pepper, to taste.
  • Place the lid on the Instant Pot and put in locked position. Set the knob to sealing. Press the Manual/Pressure Cook button and set the timer for 20 minutes.
  • When cook time is done, do a quick release.
  • Remove chicken breasts from the pot and shred, then return chicken to the pot.
  • Add in cream, sour cream, and cheddar cheese; stir until completely melted and soup is smooth.
  • Serve topped with tortilla chips and fresh cilantro.