GRAMMY'S WHITE CHICKEN CHILI
Equipment
- 3QT INSTANT POT -OR-
- 3QT DUTCH OVEN
Ingredients
- 1 lb chicken breasts, boneless/skinless short cut tip = use rotisserie chicken, deboned
- 1 15oz can of black beans, drained/rinsed
- 1 15oz can of white beans, drained/rinsed
- 1 small onion, diced
- 1 15oz can of corn (do not drain)
- 1 15oz can of Rotel (do not drain)
- 1/2 cup chicken broth
- 1/4 tsp cayenne adjust to taste
- 1 tsp chili powder
- 1 tsp cumin
- 1 packet dry Ranch dressing mix or 2Tbsp bulk mix
- 2 cubes chicken boullion
- 8 oz cream cheese, softened
SUGGESTED TOPPINGS
- Avocado, diced
- tomato, diced
- sour cream
- onion, diced
- Fritos Scoops or Tortilla Chips
Instructions
INSTANT POT INSTRUCTIONS
- • Place the chicken breasts, drained black/white beans, onion, corn, tomatoes, and chicken broth into your Instant Pot.
- Add Cayenne pepper, chili powder, cumin, boullion, and Ranch. Stir to blend.
- Cut cream cheese into chunks and place over the chicken.
- Place lid securely on Instant Pot and ensure valve is in sealing position.
- Cook on high, manual pressure for 20 minutes. (IF USING ROTISSERIE CHICKEN, YOU WILL ADJUST COOK TIME DOWN TO APPROX 3 minutes)
- Once done, allow a natural pressure release for 10 minutes, followed by a quick release. (IF USING ROTISSERIE CHICKEN, USE A QUICK RELEASE)
- Once pressure has released and pin has dropped, open lid and shred chicken.
- Stir everything together before serving. Serve with desired toppings! ENJOY!
STOVE TOP/DUTCH OVEN INSTRUCTIONS
- If using dutch oven on stove top, boil chicken until fork tender and then dice.
- Then combine all ingredients in pot with chicken on medium/high heat, saving cream cheese for last when chili is bubbling to help it melt.
- Stir regularly to combine. ENJOY!