In a soup pot, heat olive oil. Sauté onions and garlic for 4-5 minutes until cooked. Add bell peppers and saute for an additional 3 minutes.

Add in raw chicken breasts, enchilada sauce, green chiles, water, broth, spices, beans and corn.

Stir together. Bring to a boil, then reduce to a simmer for 30 minutes to an hour.

Remove cooked chicken from the pot. Shred chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot.

Stir to combine & enjoy with your favorite toppings.

Optional but recommended: In a sauté pan, heat olive oil. Sauté onions and garlic for 4-5 minutes until cooked. Add bell peppers and sauté for an additional 3 minutes.

Add onion/garlic/pepper mixture to the crockpot base with raw chicken breasts, enchilada sauce, green chiles, water, broth, spices, beans and corn.

Stir together. Cook on low for 6-8 hours or high for 3-4 hours.

Remove cooked chicken from the pot. Shred chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot.

Stir to combine & enjoy!

Set the instant pot to Sauté for 7 minutes. Sauté onions and garlic for 4-5 minutes until cooked. Add bell peppers and sauté for an additional 3 minutes. Make sure to scrape up any browned bits to avoid a burn notice.

Add in raw chicken breasts, enchilada sauce, green chiles, water, broth, spices, beans and corn.

Stir together. Cover and set the instant pot to sealing, Manual Pressure for 14 minutes.

It will take about 10 minutes for the instant pot to come to pressure.

Once cooked, quick release the pressure.

Remove cooked chicken from the pot. Shred chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot along with cooked beans and defrosted corn.

Stir to combine & enjoy!