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made by GRAMMY with love

GRAMMY'S WHITE CHICKEN CHILI

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Servings: 6
Ingredients Equipment Method

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

Equipment

  • 3QT INSTANT POT -OR-
  • 3QT DUTCH OVEN

Method
 

INSTANT POT INSTRUCTIONS
  1. • Place the chicken breasts, drained black/white beans, onion, corn, tomatoes, and chicken broth into your Instant Pot.
  2. Add Cayenne pepper, chili powder, cumin, boullion, and Ranch. Stir to blend.
  3. Cut cream cheese into chunks and place over the chicken.
  4. Place lid securely on Instant Pot and ensure valve is in sealing position.
  5. Cook on high, manual pressure for 20 minutes. (IF USING ROTISSERIE CHICKEN, YOU WILL ADJUST COOK TIME DOWN TO APPROX 3 minutes)
  6. Once done, allow a natural pressure release for 10 minutes, followed by a quick release. (IF USING ROTISSERIE CHICKEN, USE A QUICK RELEASE)
  7. Once pressure has released and pin has dropped, open lid and shred chicken.
  8. Stir everything together before serving. Serve with desired toppings! ENJOY!
STOVE TOP/DUTCH OVEN INSTRUCTIONS
  1. If using dutch oven on stove top, boil chicken until fork tender and then dice.
  2. 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.
  3. Stir regularly to combine. ENJOY!