Chicken Chili

Alana Friedrich

2 chicken breasts, frozen

2 tsp. salt

2 tsp. garlic powder

Onion + green pepper

2 to 3 cloves garlic (pressed)

1 can tomato sauce (28 oz)

1 can of corn (15.25 oz), not drained

1 can of black beans (15.5 oz), drained and rinsed

1 pkg Ranch dressing mix

1 Tbsp cumin

1 tsp chili powder

1 tsp onion powder

1 8 oz cream cheese

Cook chicken in the Instant Pot using the poultry setting, adding water according to instant pot instructions + salt and garlic powder to taste. Shred chicken.

In a separate pan sauté an onion and a green pepper, plus pressed garlic.

Add onion mix, shredded chicken and all remaining ingredients to instant pot.

Cook in the Instant Pot on crockpot setting for 2 to 5 hours, stirring occasionally. (Since the chicken is already cooked and the veggies are sautéed, the rest of the ingredients only need to be heated through, so you can ‘crockpot’ it as long as you want.)

Serve over rice with cilantro, sour cream, shredded lettuce, avocado, shredded cheese, tortilla chips, etc.

- Freezes well!

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