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Instant Pot "Crack" Chicken Chili
  • 1 ½ lbs. boneless skinless chicken breasts trimmed of excess fat
  • 15 oz can black beans drained and rinsed well
  • 9 oz can whole kernel corn drained
  • 15 oz can petite diced tomatoes drained
  • 4 oz can diced green chiles drained
  • 6 slices bacon cooked and crumbled
  • 1 oz packet ranch seasoning we like Hidden Valley
  • 1 Tbsp chili powder
  • 1 tsp ancho chile powder
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 2 cups chicken broth reduced sodium is preferred
  • 8 oz package cream cheese cubed and softened to room temperature
  • ⅔ cup shredded cheddar cheese
  • 2 Tbsp cornstarch optional - for a thicker chili
  • 2 Tbsp cold water optional - for thicker chili
  • subheading: TOPPING IDEAS:
  • additional cooked and crumbled bacon
  • additional shredded cheese
  • sliced green onions
  • minced fresh cilantro
  • slices of jalapeno
  • lightly crushed Fritos or tortilla chips
  • sour cream
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