Creamy Enchilada Soup by Pressure Cooking Today

– 4 cups low sodium chicken broth
– 3 medium size boneless, skinless chicken breasts
– 1 (3.5 ounce) can chopped green chilies
– 1 yellow onion, coarsely chopped
– 3 large russet potatoes, peeled and quartered
– 1 red bell pepper, cored, seeded and coarsely chopped
– 8 cups peeled, cubed butternut squash (about 24 ounces)
– 3 cloves garlic
– 2 teaspoon s salt
– 2 teaspoon s cumin
– 1 (8 ounce) can tomato sauce
– 2 tablespoons taco seasoning
– 2 (15 ounce) cans cannellini beans, rinsed and drained
– Additional toppings: pico de gallo, sour cream, shredded cheese, fresh or canned corn, diced avocado, Cholula hot sauce, whole grain tortilla chips, etc
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon oregano
– 1/2 teaspoon onion powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon crushed red pepper flakes