Instant Pot Chicken Enchilada Soup

Ingredients

 * 1/2 Onion, diced
 * 4 Anaheim Chili Peppers
 * 1 tsp chili powder
 * 1 tsp cumin
 * 1 tsp garlic powder
 * 2 10oz cans of red enchilada sauce (medium)
 * 2 14 oz cans of diced tomatoes (fire roasted or chipolte)
 * 1 15 oz can of black beans
 * 2 cups frozen corn (or 1 15 oz can)
 * 2-2.5lb of boneless, skinless chicken breasts, cut into thirds
 * 1-2 tsp cayenne pepper (for seasoning chicken)
 * 2 1/2 cups chicken broth
 * 1/3 cup cheddar cheese
 * 1/4 cup heavy cream

Optional Garnishes

 * Sour cream
 * Chopped cilantro
 * Sliced lime
 * Crushed tortilla chips

Directions

 * 1) Slice peppers and remove seeds (retain membrane of possible to keep the spice level).  Dice onions and set pepper/onion mixture aside
 * 2) Season chicken breasts with cayenne pepper to taste
 * 3) Set Instant Pot to Saute.  Once the indicator shows HOT, add oil and let heat.  Once oil is heated add onion/pepper mixture and saute until onions are starting to become translucent (about 5 minutes)
 * 4) De-glaze pot with a spoonful (or more) of chicken broth if needed, then add broth, enchilada sauce, broth, seasonings, corn, beans, chicken breasts and tomatoes and stir together
 * 5) Set instant pot for 12 minutes, once finished quick release.
 * 6) Remove chicken and shred, add back to instant pot.
 * 7) Set instant pot to saute again and add cheese and cream, stir in and keep on saute until cheese is melted and cream has mixed in.