We have a tendency to just eat a lot of the same recipes that I already have...so I hadn't come up with a new recipe in awhile. Johnny was wanting something different so I came up with this and made it for dinner tonight. It did not disappoint and will definitely make it into the rotation of regular recipes. :) Johnny thought it would even taste good over pasta or white rice...so we may have to try that sometime.
Cheesy Chicken Chili
Ingredients:
4 boneless skinless chicken breasts
4 cans chicken broth
1 pkg ranch dressing mix
1 can red kidney beans in mild chili sauce (not drained)
1 can pinto beans (drained)
1 can whole kernel corn (drained)
1 can petite diced tomatoes (not drained)
8oz cream cheese or 16oz of sour cream
2 cups shredded extra sharp cheddar cheese
Directions:
1. Pour the chicken broth and ranch dressing mix into the pressure cooker and stir. Add chicken (I use a trivet with handles so it's easy to remove and shred).
2. Add both cans of beans, corn, and diced tomatoes to the pressure cooker in that order. Do not stir.
3. Cube the cream cheese and set on top of the tomatoes. (If using sour cream, don't add the sour cream until you add the shredded cheese).
4. Close and lock the lid of the pressure cooker. Cook on high pressure for 15 minutes.
5. Once finished cooking, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
6. Remove chicken from the pot. Add shredded cheese (and sour cream, if using) to the pot and stir. Turn the pressure cooker to sauté and heat the soup for about 8 minutes while stirring frequently to melt the cheese.
7. Shred chicken and return to pot and stir.
Serve topped with your choice of garnish such as tortilla chips, fritos, sour cream, green onions, jalapenos, more cheese, cornbread...whatever sounds good!
*This recipe was made in the 6qt Viva Instant Pot