Servings: 4 to 5

2 Large Chicken Breast 2 Large Chicken Breast
½ C. Chicken Broth NO SODIUM ½ C. Chicken Broth NO SODIUM
1 C. Salsa Verde 1 C. Salsa Verde
1 C. Cooked Kidney Beans 1 C. Cooked Kidney Beans
1 C Cooked Corn 1 C Cooked Corn
½ tsp. Cumin ½ tsp. Cumin
½ tsp. Chili Powder ½ tsp. Chili Powder
1-C Cheddar Cheese “ set aside to top Chili” 1-C Cheddar Cheese “ set aside to top Chili”
1-C Mexican Blend Cheese “set aside to top Chili” 1-C Mexican Blend Cheese “set aside to top Chili”
One box Jiffy Cornbread Mix. Mix according to package instructions and set aside to top the Chili. One box Jiffy Cornbread Mix. Mix according to package instructions and set aside to top the Chili.

ADD WHATEVER SPICES YOU PREFER !
Add all ingredients other than the Cheese.
Set to High Pressure for 15 minutes and NQR.
Remove Chicken and shred. Whisk the liquid mixture and thicken if you like with Masa (or cornstarch slurry)
Add shredded chicken back into the liquid.
Add Cornbread mix a dollop at a time over the top of the chili.
Now Set the Foodi to Bake & Roast .. temp. @ 360 for 26 minutes.
AFTER 15 Minutes open and test Cornbread with a toothpick.If toothpick comes out clean skip the last 8 minutes. If not, close the Foodi back up and resume cooking for 8  minutes.
When Cornbread is done, sprinkle with cheese and close the lid to resume cooking for the last three minutes.

When cooking is completed, serve and top with Sour Cream.  When cooking is completed, serve and top with Sour Cream.
My Cornbread was done at 15 minutes.  My Cornbread was done at 15 minutes.