3 boneless skinless chicken breasts

2 cloves garlic (minced)

1 teaspoon chili powder

1 teaspoon Worcestershire sauce

1 teaspoon Sriracha sauce (more or less depending on how hot you prefer)

1 onion (diced)

1 red bell pepper (diced)

1 (15 ounce) can black beans (rinsed and drained)

1 (15 ounce) can corn (do not drain)

1 (19 ounce) can red enchilada sauce

4 cups chicken broth

salt and pepper, to taste

1/2 cup heavy cream

1/2 cup sour cream

2 cups shredded sharp cheddar cheese

Place chicken in the Instant Pot.
Add in the garlic, chili powder, Worcestershire sauce, sriracha sauce, onion, red pepper, black beans, and corn.
Then add in the enchilada sauce, chicken broth, salt and pepper, to taste.
Place the lid on the Instant Pot and put in locked position. Set the knob to sealing. Press the Manual/Pressure Cook button and set the timer for 20 minutes.
When cook time is done, do a quick release.
Remove chicken breasts from the pot and shred, then return chicken to the pot.
Add in cream, sour cream, and cheddar cheese; stir until completely melted and soup is smooth.
Serve topped with tortilla chips and fresh cilantro.