Empty My Fridge
Queso Chicken Chili
Ingredientes
- Chicken breast · boneless skinless1 lb
- Salsa mexicana3 xícaras
- Cumin1 colher de chá
- Chili powder2 colheres de chá
- Salt½ colher de chá
- Bell pepper · minced3
- Sweet corn · rinsed drained1
- Pimenta jalapeño · minced1
- Black bean · rinsed drained1
- Cream cheese4 oz
- Queijo pepper jack6 oz
- Cilantro
- Corn tortilla
Modo de preparo
- 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).
- 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.
- When the chicken is done, shred it in the pot with two forks.
- Add the roasted peppers and corn, the jalapeño, black beans, remaining salsa and cream cheese. Stir, cover, and let the cream cheese melt.
- If the soup is too thick, add up to 1/2 cup more water. Simmer 15-30 minutes until smooth and melted.
- Just before serving, stir in the Pepper Jack cheese.
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PimentãoPeito de frangoCream cheeseMilhoTortilhaTortilha de milhoFeijão-pretoSalsa mexicana
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