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Cream Cheese Chicken Chili Recipe

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This recipe for Cream Cheese Chicken Chili, by , is from The Blackwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sandy Blackwell

Category:
Category:

Ingredients:  
Ingredients:  
1 can black beans (drained and rinsed)
1 can corn (not drained)
1 can rotel (not drained
1 lb boneless skinless chicken breasts
1 pk dry ranch seasoning
Roughly 2 tsp of both cumin and chili powder
1 8oz cream cheese (to be added later

Directions:
Directions:
Put all in IP except cream cheese for 20 minutes on high pressure with 10-15 minutes natural release.

Once that is done remove chicken breasts and shred. While doing that break up the 8oz cream cheese and stir into mixture. Cover and allow to melt while you shred chicken. Open lid, put chicken back in and stir until everything is combined

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
5 minutes to prep. 10 mins to reach pressure, 20 minutes to cook and 15 minutes for natural release.
Personal Notes:
Personal Notes:
I used about 2 pounds of chicken breasts.

 

 

 

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