Ingredients

• 1 can of Cream of Chicken Soup
• 1 8 oz can of tomato sauce (low sodium if desired)
• 2 tbsp of Chili powder (I used 1 tbsp of New mexico chili, and 1 1bsp of generic chili powder)
• 1 tbsp of Garlic powder
• 1/2 tbsp of cumin
• 1 tbsp chicken bouillon
• 1 tbsp olive oil to saute chicken
• 1 diced red bell pepper
• 1/2 onion diced
• 1 can of black beans (rinsed)
• 1 tsp Worcestershire sauce
• 1 tsp Siracha sauce
• 1 can of sweet corn (optional)
• 1 lb of chicken tenders
• 1/2 cup of sour cream
• 1/2 cup of cheddar cheese
• 1/2 cup of whole milk (or heavy cream for creamier soup)
• Toppings
  • Crispy tortilla strips
  • Cilantro minced
  • Avocado diced
  • Extra shredded cheese
  • Extra sour cream

I reduced some of the sodium by not adding extra salt and used chili powder, garlic powder, and cumin rather than canned enchilada sauce. Choosing low sodium tomato sauce. You could further reduce it by using frozen corn and low sodium bouillon.

Directions

Set Instant Pot to saute and put oil, chicken, onion, and pepper. Saute for few mins. Now add rest of ingredients but sour cream, cheddar cheese, and milk to crock pot or instant pot. Cook on high pressure for 25 mins. Quick release stir in sour cream, cheddar cheese, and milk. If using a crock pot skip the saute step and cook for about 4 hours on high or 6-8 on low.