Chicken Enchilada Chowder {with new Instant Pot directions}

This has been a favorite recipe with my kids--and on this blog--for almost 5 years now. So today I thought I would revisit it in honor of the cool, rainy weather we've been having this week in Utah. I've added some directions for Instant Pot at the end, because it turns out well that way too. Enjoy!

This one is easy to put to together, cooks in your slow cooker {or Instant Pot} and is delicious served over crispy tortilla chips with shredded cheese, chopped avocado and sour cream. It's thicker than other chicken enchilada soup recipes out there, so it won't immediately make the chips soggy. I used cannellini beans {white kidney beans, basically} in order to hide them from the fam, and it pretty much worked--I didn't get as many complaints as I do if I use black or pinto beans.

Chicken Enchilada Chowder
(1) 14 oz. can petite diced tomatoes
(1) 4 oz. can diced green chilies
(1) 15 oz. can cannellini beans (drained and rinsed)
1-2 cups frozen corn
2 T. dry chopped onion
1 t. garlic salt
2 large boneless, skinless chicken breasts (frozen okay)
(1) 20 oz. can mild red enchilada sauce
(1) 10 oz. can cream of chicken soup
1 c. milk
2 t. chicken bouillon granules or 2 cubes
2 T. butter, melted

Dump tomatoes, chilies, beans, corn, onion and garlic salt in bottom of slow cooker. Place chicken breasts on top. Mix together enchilada sauce, soup, milk, butter and chicken bouillon in a small bowl. Pour over top of chicken and cover the cooker. Cook 4 hours on high or 6-8 hours on low. Remove chicken from pot and shred, then add back into slow cooker.

To serve, place crispy tortilla chips (we like the Don Julio extra-crispy white chips in the blue bag) in a bowl. Top chips with shredded cheddar-jack cheese. Scoop some chicken chowder over the chips and cheese, then top with more cheese, chopped avocado and sour cream as desired.

 New Instant Pot Directions:

Cook the frozen chicken breasts first, using the high pressure setting + 1 cup of water and a sprinkle of taco seasoning. Cook them 15 minutes with a 15 minute natural release. Shred and keep warm.

Rinse out the Instant Pot. Put tomatoes, beans, corn, green chilies, onion, salt, chicken bouillon, and enchilada sauce in the pot. Select the soup setting and cook for 20 minutes. Release the pressure. Whisk in cream of chicken soup, milk, and butter. Use the Saute setting to bring everything to a simmer. Stir in shredded chicken. Serve and enjoy!