Creamy Chicken Enchilada Soup

Really good topped with sour cream. Not spicy at all, could probably add some cayenne if desired.

Instant pot directions: In the instant pot saute onion, celery, carrots, bell pepper, garlic and butter. Cook until softens, about 5-6 minutes. Stir in seasonings, diced tomatoes, tomato paste, chicken broth and one lb raw chicken breast. Cook on high for 10 minutes then quickly release. (Temp the chicken and if not 160⁰, cook for another 5 minutes) Remove breast and shred. Use an immersion blender to blend everything remaining in the pot. Add chicken, beans and corn back to pot and cook until hot. Serve topped with desired toppings. (Cheddar, queso fresco, cotija cheese, tortilla strips, avocado, green onions, cilantro, sour cream) 10/10

Make this all the time! Freezes well too. I use a rotisserie chicken for the meat but also use the rest to make my own bone broth for the soup base. Yummy and healthy. I have also used less broth to make it thicker and added extra chicken to eat it like a chili. That was great too.