Servings: 6 to 8

4 cups chicken broth 4 cups chicken broth
28 ounces petite diced tomatoes 28 ounces petite diced tomatoes
15 ounces tomato sauce 15 ounces tomato sauce
11 ounces red enchilada sauce 11 ounces red enchilada sauce
4 ounces chopped green chilies 4 ounces chopped green chilies
15 ounces chili beans (use 2 cans if you want it thicker) 15 ounces chili beans (use 2 cans if you want it thicker)
1 tbsp chili powder 1 tbsp chili powder
1 tsp cumin 1 tsp cumin
1 tsp dried cilantro 1 tsp dried cilantro
1 heaping tsp minced garlic (or 3 cloves) 1 heaping tsp minced garlic (or 3 cloves)
2 boneless chicken breasts 2 boneless chicken breasts
2 cups frozen corn 2 cups frozen corn
1 medium onion, chopped finely 1 medium onion, chopped finely
6-8 6" corn tortillas, cut into strips (a pizza cutter works great for this) 6 to 8 6" corn tortillas, cut into strips (a pizza cutter works great for this)
sour cream, shredded cheese, corn chips, crackers for toppings sour cream, shredded cheese, corn chips, crackers for toppings

Add everything to the pot except the corn tortillas and toppings.
Pressure cook for 10 minutes.
Do a controlled quick release. Remove chicken and shred or dice, then add back to the pot.
Add tortilla strips to pot and stir well.
Serve with toppings of choice.