Queso Chicken Chili

De Pinch of Yum · 40 min

Ingredientes

Preparación

1. Put the chicken, 1 1/2 cups salsa, water, cumin, chili powder and salt in a slow cooker or Instant Pot. Cook on high for 3-4 hours or low for 6-7 hours (or 20 minutes on high pressure in the Instant Pot).
2. Preheat the oven to 450°F. Dry the bell peppers and corn with paper towel, place on a baking sheet with a little oil, and roast 10-15 minutes until browned.
3. When the chicken is done, shred it in the pot with two forks.
4. Add the roasted peppers and corn, the jalapeño, black beans, remaining salsa and cream cheese. Stir, cover, and let the cream cheese melt.
5. If the soup is too thick, add up to 1/2 cup more water. Simmer 15-30 minutes until smooth and melted.
6. Just before serving, stir in the Pepper Jack cheese.

Resumido del vídeo de Pinch of Yum. Míralo para los detalles.

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