Cream Cheese White Chicken Chili

White Chili y'all.  That's where it's at!  If you've followed this blog for any length of time at all, you know I'm a HUGE fan of it AND that I already have a white chili recipe on here.  You can never have too many.  In my opinion.  Anyway, this one has a much different flavor than my other one yet they are equally amazing.  Variety is the spice of life.  

6 cups chicken broth

1 can Rotel

1lb boneless, skinless chicken breasts

1 packet of dry ranch dressing mix

2 tsp. cumin

2 tsp. chili powder

2 tsp. salt

1 can black beans or great northern beans

1 can corn

1 8oz. block of cream cheese

Optional Toppings: Tortilla Chips, Shredded Cheddar Cheese, Sliced Avocado, Sour Cream, Cilantro

In your Instant Pot, add all ingredients except for the beans, corn, and cream cheese.

Set your pots valve to the sealing position and process on manual, high, for 20 minutes.

Let it Natural Release for 15 minutes and then Quick Release until the pressure is gone.

Open the pot, remove the chicken and shred.  Add it back to the pot.

Set the pot to the Sauté feature.

Add the can of beans and corn.

Add the cream cheese and allow it to melt.  Use a whisk to break it up and incorporate it completely.

Once the cream cheese has melted and the beans and corn are heated through, add to bowls and serve with your toppings of choice.

For the crock pot:

Add all ingredients except for cream cheese to your crock pot.  Cook on Low for 6-8 hours or on High for 4 hours.  

When it's done, add the cream cheese and cook on high an additional 30 minutes.