15 ml olive oil (if using Instant Pot or stovetop)
1 medium onion, chopped
3 cloves garlic, minced
796 g can crushed tomatoes
960 ml low sodium chicken broth
284 g can enchilada sauce (hot for a kick)
127 g can chopped green chiles
15 g cumin
15 g chili powder
5 g salt
1 g black pepper
1 bay leaf
425 g can black beans, drained and rinsed
240 ml fresh or frozen corn
680 g boneless skinless chicken breasts (if using Instant Pot or slow cooker) or 3 cups shredded rotisserie chicken (if using stovetop)
Juice of 1 lime
Toppings (optional): cilantro, avocado, shredded cheese
