White Chicken Chili with cream cheese? Heck yeah! I’ve made this so many times that my family started to wonder if I forgot how to cook anything else. IT’S DELICIOUS!? Too much of a good thing is NOT a bad thing…well….anyways. It’s easy, healthy, and DELICIOUS.
RECIPE:
2 diced onions
4 chicken breasts
2 cans white beans (drained & rinsed)
2 cans black beans (drained & rinsed)
2 cans of Ro-tel diced tomatoes and green chilies
2 cans of whole kernel corn
1 C. chicken broth
2 tsp. chili powder
2 tsp. cumin
.8 oz ranch seasoning mix (you can use the whole pack if ya want. It’s all good)
2 packs of cream cheese
1) Throw the diced onions right on into the instant pot.
2) Toss the chicken breasts in there as well.
3) Dump in the drained and rinsed beans.
4) Plop in the Ro-tel tomatoes.
5) Add the corn.
6) Pour in the chicken broth.
7) Sprinkle in the chili powder, cumin, & .8 oz of ranch seasoning mix.
8) Mix it on up real good.
9) Cut up the cream cheese into 8 pieces or so and add it on top of everything else in the pot.
10) Pressure cook on high for 20 minutes.
11) Allow natural release for 10 minutes once the timer has gone off, then release pressure valve.
12) Open lid and let cool. This stuff will be HOT HOT HOT.
13) Serve with avocado, tortilla chips, cheese, cilantro etc…
14) Enjoy your chicken chili for the next 5 days! (This makes a lot 😉 )
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