Green Chili Chicken Enchilada Soup

2 Boneless Chicken Breasts

1 can Green Enchilada Sauce (10 oz) mild, or medium

1 can Pinto Beans, drained

1 can Green Chilies (4 oz.) mild, medium, or hot

4 cups water

1 cup Salsa, mild or medium

1 1/2 cups frozen sweet corn

1/2 cup white rice

1/2 TBS cumin

1 1/2 tsp chili powder

2 tsp chicken better than bouillon

1 tsp garlic powder

1 tsp onion powder

1 lime, juiced or 2 TBS lime juice (optional) 

4 oz. Cream Cheese (optional)

Salt & Pepper

Place everything in the Instant pot, except the lime juice and cream cheese. Stir and place lid on pot. Set timer for 25 minutes and let pressure release on its own. Remove lid and remove chicken. Let set a few minutes before shredding it and adding it back to pot. If desired, add cream cheese to make it a more creamy soup and can add in the lime juice. Add salt and pepper to your preference. 

Serve with chips, cheese, or any toppings of your choice. 

For crockpot, add all ingredients and cook on high 4 hours or low for 6-8.