I have been making the same chicken chili for the last six years and I think I have perfected it! A lot of people are asking me how I make it so I figured that I would make an official recipe for it. I hope that it turns out the same because I can never get sick of this myself! Please let me know what you think!
SHOPPING LIST:
Before cooking:
2 Chicken Breasts
2 cups Chicken Broth
2 Anaheim Peppers
2 Jalepanoes
1 can Black Beans
2 can of Corn
1 larger can of Baked Beans (I like the hickory one)
1 larger can of Diced Tomatoes
* SEASONING: I use a random mixture of garlic, basil leaf (DON’T EAT) chili powder, salt and pepper, oregano, and thyme (do what feels right for you)
After cooking:
1/2 - 1 cup of Milk
1 package of Cream Cheese (the one in the cardboard box)
Corn Bread / Cheez-its / Chicken in a Bisket (the best sides with it)
DIRECTIONS:
I use a pressure cooker for this but slow cooker works well too! I never measure, I usually eyeball everything 😋do things to your desire!
*preheat oven & make cornbread when the timing is right*
1. Add broth to instant pot
2. Add chicken to IP
3. Drain and rinse the black beans & drain corn
4. Add black beans, black beans, & tomatoes
5. Chop up the peppers & add them as well
6. Add spices and don't be shy!
7. Seal the vent, add 18 min to the pressure cooker
8. Once the 18 min is up then you let it sit for 10 more *don’t touch the valve yet!*
9. After 10 min release the valve and let all the pressure out
10. All all the cream cheese and the milk and stir it up.
If you like your chili soupier, add small amounts at a time of more milk or broth until desired thiccckness.
11. The chili is done! Don’t forget your cornbread!