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1 1/2 cups
chicken broth (I use low sodium)
can diced tomatoes or petite diced tomatoes (see note)
4 1/2 oz
can green chiles
can black beans, rinsed and drained
can Great Northern/white beans, rinsed and drained
nonfat dry milk (trust me on this one; see note below)
1 1/2 tsp
1 1/2 lb
boneless, skinless chicken breasts (about 2 large or 3 medium)
package cream cheese, light or regular, cut into 6-8 pieces
to 1 1/2 cups frozen corn kernels
Toppings of choice (fresh cilantro, shredded cheese, diced avocado, sour cream, fresh limes)
10/10- I used two tablespoons of ranch dressing mix (or one packet) instead of the dry milk, dill, parsley, onion powder, and garlic powder. Added some extra garlic pepper, salt, and chili powder. Added a sautéed green bell pepper and about 3/4 cup heavy cream with the corn. Used light cream cheese. Top with: cilantro, lime, avocado, sour cream, tortilla strips and cheese.
Ciara Southward • 2020-01-14
Use cubed chicken and cook for 10 minutes on high pressure - natural release for 10.
Alison Krebs • 2020-01-12
Good but not dying to make again.