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This chili is a rich and creamy alternative to the heavy tomato and beef chili. It's easy to throw together and delicious topped with diced avocado and sliced green onions.
Ingredients:
Ingredients:
1 can (14.5 oz) chicken broth
15 ounce can diced tomatoes or petite diced tomatoes
4.5 ounce can green chiles
15 ounce can black beans, rinsed and drained
15 ounce can Great Northern/white beans, rinsed and drained
1 package of Ranch seasoning mix
1 1/2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
~ 4 pounds bone in chicken thighs, skin removed
8 ounce package cream cheese cut into 6-8 pieces
15 oz can corn, rinsed and drained
Directions:
Directions:
Add all but the last 3 ingredients (chicken, cream cheese, and corn) to the Insta Pot liner. Stir to combine.
Nestle chicken into mixture. Nestle cream cheese chunks as well.
Cover, cook on manual for 20 minutes, let pressure settle for 10 minutes then release remainder.
Remove chicken to a platter and let cool while you mix to combine the cream cheese into the sauce.
Stir in the corn.
Pull the chicken off the bones and return to the sauce. Stir to combine.
Serve hot with your choice of toppings.
Notes:
Notes:
Looks like a lot of ingredients, but doesn't take long to make.
The cream cheese chunks do not combine into the sauce during pressure cooking. They must be stirred into the sauce.
Diced avocado and sliced green onions are tasty toppings. Crunchy toppings like tortilla chips would be good.
It is rich and creamy, added cheese isn't needed.
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