One of the best tasting soups I’ve ever had. Rick has become quite a pro at cooking it, too!
Ingredients
- 1 1/2 pounds boneless chicken breasts
- 14.5 ounce can Great Northern beans, drained
- 14.5 ounce can fire roasted diced tomatoes, drained (can substitute regular diced tomatoes)
- 14.5 ounce can chicken broth (read label to make sure it’s gluten free)
- 1/4–1/2 cup buffalo wing sauce*, I used Frank’s Red Hot
- 1 package ranch dressing mix envelope (Hidden Valley brand is gluten free)
- 14.5 ounce can sweet corn kernels, drained
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt
- 8 ounce cream cheese,** softened
- Toppings: tortilla chips, fresh cilantro, blue cheese crumbles, additional hot sauce
Instructions
Slow Cooker Directions:
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In a 5 quart slow cooker combine all the ingredients except the cream cheese and toppings.
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Cook on high for 4 hours or low for 8 hours.
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Shred the chicken in the slow cooker using two forks. You can also use a slotted spoon to remove the chicken to a cutting board, shred it, and then return to the pot.
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Add the cream cheese and stir until it is incorporated. Serve with desired toppings.
Instant Pot Directions:
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Place all the ingredients in the instant pot EXCEPT beans and cream cheese. Cook on HIGH PRESSURE for 15 minutes. Naturally release for 10 minutes and then quick release remaining pressure.
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Use two forks to shred chicken in instant pot or remove chicken to cutting board to shred. Add chicken back to pot.
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Add drained beans and cream cheese to instant pot. Stir until chili is creamy and smooth. Serve with desired toppings.
www.mamagourmand.com – Recipe adapted from Slow Cooker Gourmet
