The creamy Southwestern-flavored cream cheese chicken chili is easy to put together and freezes well. I make a pot each week and enjoy this satisfying soup for lunches at the office. Serve with Fritos on top for garnish if desired.
Prep Time::10 mins
Cook Time::50 mins
Additional Time::20 mins
Total Time:: 1 hr 20 mins
Servings::6
Ingredients
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8 chicken tenderloins, or more to taste
2 cups water
1 (1 ounce) package ranch dressing mix
2 cubes chicken bouillon
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) package cream cheese
½ (10 ounce) package frozen corn
1 bunch fresh cilantro, chopped
Directions
Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve.