Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion and saute for 4 minutes. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Add in the chicken. Sprinkle the chicken with garlic powder, chili powder, paprika, oregano and salt. Dump in the corn, beans and Rotel.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes. Move valve to venting. Remove the lid. 
5. Remove the chicken and place on a cutting board. Chop or shred the chicken and stir it back into the pot.
6. Stir in the lime juice. 
7. Turn Instant Pot to saute setting. In a small bowl stir cornstarch together with 3 Tbsp of cold water until smooth. Stir the slurry into the pot to thicken contents. Once thickened turn off Instant Pot.
8. Stir in the cheese. 
9. Place a pile of tortilla chips on a plate and scoop a big scoop of chicken mixture over the chips. Enjoy!

Slow Cooker Instructions:

1. Heat a pan over medium heat. Add in the oil and swirl it around. Add in the onion and saute for 4 minutes. 
2. Add onions into slow cooker. Stir in the broth, chicken with garlic powder, chili powder, paprika, oregano, salt, corn, corn, beans and Rotel.
3. Cover and cook on low for 4 hours.
4. Remove the chicken and place on a cutting board. Chop or shred the chicken and stir it back into the slow cooker.
5. Stir in the lime juice. 
6. If you’d like to thicken, in a small bowl stir cornstarch together with 3 Tbsp of cold water until smooth. Stir the slurry into the slow cooker. Cook on high without the lid until it thickens (about 10 minutes). 
7. Stir in the cheese. 
8. Place a pile of tortilla chips on a plate and scoop a big scoop of chicken mixture over the chips. Enjoy!