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WHITE CHICKEN CHILIThought I'd share this recipe along I just collected. Haven't tried it yet but it's really struck me as a great one and I WILL be fixin' it this coming week. I'm just tryin' to decide which method, between the crockpot and InstaPot, I wanna make it in. I'm learnin' to the crockpot as then it'll waft about the place most of the day, helpin' to build up a real hunger for it.I've included all three methods here starting with the good ol' fashioned stove top an' endin' with the InstaPot.See whatchya think! 👍😋👌White Chicken ChiliWhite Chicken Chili is the ultimate cozy comfort food and a recipe you’ll have on repeat in Fall. Tender shredded chicken simmered in a creamy and hearty base is so inviting, especially topped with cheese that melts into the hot chili. It also reheats well so it’s a great make-ahead recipe for meal prep. We love this recipe and we’ve made every variation from Crockpot Chicken Chili to Instant Pot Chicken Chili which produces the most tender chicken. Whichever is your favorite cooking method, this recipe is a crowd-pleaser. White Chicken ChiliStove TopPrep Time: 5 minCook Time: 40 minTotal Time: 45 minServings: 6Ingredients1 Tbsp olive oil1 medium onion finely diced2 cups chicken broth or stock30 oz canned white beans drained and rinsed15 oz can corn drained10 oz can Rotel diced tomatoes with green chilis with juice1 tsp chili powder (use 1/2 for mild chili)1 tsp cumin powder1 tsp salt or to taste1.5 oz packet ranch dip mix. *Dry ranch packets come in 0.4 to 1.5 oz packages depending on the brand. Use enough powder to normally make 2 cups ranch. 2 chicken breastsPro Tip: To save time, use leftover cooked chicken breast or use a store-bought rotisserie chicken. Chili is the best way to repurpose leftover chicken and it never tastes like leftovers. 8 oz cream cheese cut into cubes1 Tbsp fresh lime juiceInstructionsHeat a 6 quart enamel coated dutch oven pot over medium heat and add 1 Tbsp olive oil. Add onion and sauté 5 minutes until softened.Add chicken broth, drained white beans, corn with juice, Rotel tomatoes with juice. Season with chili powder, cumin, 1 tsp salt and ranch packet. Stir to combine.Add 2 chicken breasts and submerge in liquid. Bring to a boil then reduce heat and simmer partially covered for 20-25 minutes or until chicken is tender and easy to shred.Remove chicken to a bowl and shred with forks into bite-sized pieces.Add diced cream cheese, lime juice and stir to combine. Continue simmering for 5 minutes or until cream cheese is incorporated. Add more lime juice to taste, and season with another 1/2 tsp salt or add salt to taste. Simmer another 3 minutes or until chili reaches your desired thickness. If you prefer a thicker chili, you can leave the lid uncovered during the 20 minute cook time to allow more of the steam to escape. It will thicken more as it cools. Serve with tortilla chips, diced avocados, shredded Monterey Jack of favorite cheese, fresh chopped cilantro and lime wedges to squeeze over the chili.*********Crockpot White Chicken Chili Prep Time: 10 minCook Time: 6 hrsTotal Time: 6 hrs 10 minServings: 12Ingredients2 chicken breasts frozen or fresh15 oz can black beans; drained and rinsed15 oz can white beans, drained and rinsed1 medium onion finely chopped15 oz can of corn, undrained10 oz diced tomatoes with green chilies, un-drained1 Tbsp chili powder1 tsp cumin0.4 oz ranch dressing mix packet1/2 bunch of cilantro; chopped1/2 to 1 cup chicken broth I used Better than bouillon reduced sodium8 oz cream cheese (regular or reduced fat)Optional (but highly recommended) garnish:Mixed Mexican cheese sour cream and chivesInstructionsPut everything into the slow cooker in the order that it's listed above:Place 2 chicken breasts in the bottom of the crock pot.Drain and rinse (rinse until water runs clear) black and white beans; then add them to the pot.Add finely chopped medium onion, undrained can of corn, undrained can of diced tomatoes with green chiliesTop with 1 Tbsp chili powder, 1 tsp cumin, 1 package ranch dressing mix, 1/2 bunch of chopped cilantro, 1/2-1 cup chicken broth (depending on how thick you want it; I used 1 cup) and finally place your 8 oz package of cream cheese on top.Cover and cook on low for 6 hours. After it's been cooking 5 hours, break up the cream cheese into the rest of the mix. Cover and continue cooking the last hour (if you forget this step, it won't hurt anything to mix it at the end).After the 6 hours, remove the chicken breasts into a medium bowl and shred with two forks. Chicken should be fall-apart tender. Place the chicken back into the slow cooker and stir to combine.When ready you can serve it as a soup topped by shredded Monterey Jack or your favorite cheese, diced avocado, a dollop of sour cream, chopped jalapeños, chopped cilantro and tortilla chips.Or you could serve it over baked potatoes or rice topped with the toppings above.*******Instant Pot White Chicken Chili RecipePrep Time: 30 minCook Time: 20 minTotal Time: 50 minServings: 4 (2 cups)IngredientsIngredients for White Chicken Chili:2 large chicken breasts15 oz can black beans drained and rinsed15 oz can white beans drained1 medium onion chopped15 oz can corn with juice10 oz can Rotel diced tomatoes with green chilis (with their juice)1/2 cup chicken broth or stock1 tsp chili powder or to taste1 tsp cumin powder0.4 oz packet ranch dip or dressing mix**Ranch Dressing mixes come in differing sizes (0.4 to 1.5 oz). It should be enough to make 16 oz of dressing or dip per package instructions.8 oz package cream cheese cut into 6 piecesInstructionsPlace all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve with tortilla chips, shredded Monterey Jack or your favorite cheese, diced avocado, chopped cilantro, diced fresh or pickled jalapenos, or what ever sounds good if desired.