Step 1

Add the chicken breasts to the crockpot and season with the taco seasoning, garlic powder, salt, and pepper.

Step 2

Add all additional items except cheese to the crock pot and stir.  Cover the crockpot and cook on low for 6-8 hours, or high for 4-5 hours. Once the cooking time is up, remove the chicken and shred, then return to the slow cooker.

Step 3

After cooking, mix together the cornstarch with the water.  Add to the crockpot and stir.  Allow soup to thicken for 5-10 minutes.

Step 4

Stir in the cheese.  Serve immediately with your favorite toppings.

Step 5

Drizzle 2 Tablespoons of olive oil to the bottom of the instant pot.  Turn the pot on to saute mode.Once the oil is hot, add the diced onion to the pot and cook, stirring occasionally for 3 minutes.

Step 6

Season the chicken breasts with the salt, garlic powder, pepper, and taco seasoning.Scoot the onions to the side, add the chicken breasts to the pot and sear for 2-3 minutes on each side until golden.

Step 7

Remove the chicken from the pot.  Use about 1/4 cup of the chicken broth to deglaze the pot with a wooden spoon.Turn the pot off.  Add the seared chicken, enchilada sauce, corn, beans, salsa, remaining broth, and hot sauce to the pot.Place the lid on the pot and set the valve to sealing.  Turn the pot to manual for 20 minutes.

Step 8

Once the cooking time is up, allow the pressure to release naturally for 10 minutes (don't open the valve).  After 10 minutes, open the valve to release the remaining pressure. Remove the chicken from the pot and shred. Turn the pot to the SOUP setting.  In a small bowl mix together the cornstarch and water.  Once the soup is bubbling, add the cornstarch mixture, whisking constantly for 1-2 minutes until thick. Turn the pot off and stir in the cheese and shredded chicken.