Instant Pot Crack Chicken Chili
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The Chunky Chef · by The Chunky Chef★ 4.9 (36)

Instant Pot Crack Chicken Chili

NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 74%
CARBS 25G22% OF CAL
5G FIBER5G SUGAR15G OTHER
FAT 24G48% OF CAL
12G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spicy chicken chili loaded with beans, corn, cheese, and topped with crispy tortilla chips and sour cream. Flavorful and customizable.

mainamericansoupchicken
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Nutrition & ingredients

Ingredients

serves 8
  • 1 1/2 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
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 cups chicken broth (reduced sodium is preferred)
  • 8 oz package cream cheese (cubed and softened to room temperature)
  • 2/3 cup shredded cheddar cheese
  • 2 Tbsp cornstarch (optional - for a thicker chili)
  • 2 Tbsp cold water (optional - for thicker chili)
  • 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
PREP
5M
SODIUM
1495MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.