Chili's Chicken Enchilada Soup Instant Pot (Copycat)

I'm a 77 year old mother of four and grandmother of 11. Cooking relaxes me and I love new gadgets.

3 Frozen Chicken Breasts (**boneless skinless breasts. Yields about 2 cups cooked shredded chicken. For fresh chicken breasts read NOTES below.)

1 cup onion (**yellow onion roughly chopped.)

1 tbsp garlic (**minced)

½ cup Masa Harina

8 ounce El Pato Hot tomato sauce (**for spicy soup. Use regular tomato sauce for non-spicy soup.)

10 ounce Red Enchilada Sauce (**we used El Paso Enchilada Sauce. It's the best!)

1 tbsp brown sugar

3 tbsp Olive Oil (**or any neutral oil.)

Salt (**according to your personal preference.)

Seasonings

1 tsp Paprika

1 tsp Cumin Powder (**ground cumin)

1 tsp chili powder (**skip if heat intolerant.)

1 tsp Ground Black Pepper

Dairy

2 cups cheddar cheese (**we used pre-shredded sharp cheddar.)

½ cup Heavy Whipping Cream (**slightly warm it in microwave oven.)

Liquid

3 cups chicken stock (**or 2 tbsp Better Than Bouillon paste diluted in 3 cups hot/warm water. We always use this.)

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subheading: Equipment Used:

Instant Pot DUO 6 quart

Directions at foodiesterminal.com

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