1can black beansdrained & rinsed (about 15 ounces)
1can yellow cornundrained (about 15 ounces)
1can diced tomatoesundrained (about 15 ounces)
1packet ranch dressing mix
1packet chili seasoning
8ouncescream cheesecubed
1cupchicken stock(NOTE: only for instant pot and stove top methods)
Instructions
STOVE TOP DIRECTIONS
Pour chicken stock into a large heavy bottomed stock pot (I like a 6 quart or larger for this recipe), then add chicken breasts.
Add the black beans, corn and diced tomatoes on top. Sprinkle in the ranch seasoning and chili seasoning packets and place the cream cheese cubes on top
Cover and simmer on medium-low until chicken is cooked through and shreds easily (about 25 - 30 minutes). Removed chicken to shred, then return it to the pot and stir well.
If desired, continue to simmer uncovered until excess liquid has cooked off and chili reaches your desired consistency.
OVEN DIRECTIONS
Add chicken breasts to a large heavy bottomed dutch oven (I like something 6 quarts or larger) with well fitting lid.
Pour the black beans, corn and diced tomatoes on top. Sprinkle in the ranch seasoning and chili seasoning packets and place the cream cheese cubes on top.
Cover and bake at 350℉ for 35 - 40 minutes, until chicken is cooked through and shreds easily. Removed chicken to shred, then return it to the dutch oven and stir well to combine everything.
SLOW COOKER DIRECTIONS
Add chicken breasts to the crockpot, then pour the black beans, corn and diced tomatoes on top. Sprinkle in the ranch seasoning and chili seasoning packets and place the cream cheese cubes on top.
Cover and cook for 7 - 8 hours on low, or 4 - 6 hours on high, until chicken is cooked through. Removed chicken to shred, then return it to the crock pot and stir well.
INSTANT POT DIRECTIONS
Pour chicken stock into pot (increase amount to 1.5 cups of stock if using an 8 quart or larger pot), then add chicken breasts. Pour the black beans, corn and diced tomatoes on top. Sprinkle in the ranch seasoning and chili seasoning packets. Stir to combine.
Cover and set to sealing, cook for 10 minutes on manual (high pressure), then hit cancel and allow pressure to naturally release for 10 minutes. Carefully quick release the remaining pressure. Allow cream cheese to come to room pressure while chili is cooking.
Remove chicken to shred, then return it to the pot with the cream cheese and stir well. If desired, simmer on sauté mode uncovered until excess liquid has cooked off and chili reaches your desired consistency.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Instant pot tips:
Cook time - Most electric pressure cookers take about 10 - 15 minutes to come to pressure. The inputted cook time will begin after the pot is pressurized.
Natural pressure release - Hit cancel and walk away from the pot. It will slowly naturally depressurize. Depending on the contents this can take anywhere between 10 - 20 minutes for a full natural release.
Quick release - Turn the dial at the top of your pot to allow the pressure to release quickly. Always use a long handled utensil for this to avoid steam burns. Do not quick release under cabinets or you may cause steam/water damage. If there is sputtering, quickly turn dial back to 'sealing' and allow it to naturally depressurize a few minutes before trying again.