Servings: 4 to 6

2lbs Boneless Skinless Chicken Breasts 2lbs Boneless Skinless Chicken Breasts
1 Tblsp Olive Oil 1 Tblsp Olive Oil
1 Onion chopped 1 Onion chopped
1 tsp Garlic Chopped ( 2 cloves) 1 tsp Garlic Chopped ( 2 cloves)
2 tsp Chili Powder ( I use Ancho chili powder) 2 tsp Chili Powder ( I use Ancho chili powder)
1 tsp Cumin 1 tsp Cumin
1 Tbsp Fresh Cilantro chopped or 1 1/2 tsp dried 1 Tbsp Fresh Cilantro chopped or 1 ½ tsp dried
4 cups Chicken Broth 4 cups Chicken Broth
2 Corn Tortillas cut into strips 2 Corn Tortillas cut into strips
1 15oz. can Diced Tomatoes 1 15oz. can Diced Tomatoes
1 10 oz. can Enchilada Sauce 1 10 oz. can Enchilada Sauce
1 4oz can Diced Green Chilis 1 4oz can Diced Green Chilis
1 Bay leaf 1 Bay leaf
Salt and Pepper to taste Salt and Pepper to taste

Press sauté button and add oil once the front panel reads "hot".
Add onion and sauté until translucent.
Add garlic and continue to sauté for approximatelt 30 seconds or until fragrant, careful not to let the garlic burn.
Add Chicken to pot and sauté briefly on each side.
Add Chili powder and Cumin and let them toast for just 30 seconds or until fragrant.
Add remaining ingredients and stir well. Be sure to make sure you scrape the bottom of the pot to release anything that may have stuck there.
Close and seal the lid and cook inder high pressure for 5 to 6 minutes depending on how big your chicken breast are. I did mine for 6 because they were still just a bit frozen inside.
Let the pressure release naturally (NPR) for at least 6 minutes then vent the remaining pressure (QR).
Serve soup over Tortilla Chips.
Other toppings: Cheese, Sour cream, Jalapeño peppers or anything else that souds good.

You can adjust the heat level of your soup by adding a dash of Cayanne pepper or by substituting a can of Jalapeño peppers for the can of Green chilis.  You can adjust the heat level of your soup by adding a dash of Cayanne pepper or by substituting a can of Jalapeño peppers for the can of Green chilis.