1/4 tsp chili powder
1/4 cup fresh onion (diced)
1 tbsp minced garlic
1/4 tsp salt
1 tbsp parsley
1/4 tsp pepper
1/4 tsp onion powder
2 tsp cumin
3 tbsp flour
1 can rotel tomatoes and green chiles (drained)
1 3/4 cups milk
1-1/2 pounds boneless skinless chicken breasts
1 cup shredded cheese
1 1/2 cups chicken broth
1/4 packet cream cheese (softened to room temp)
1-14.5 oz. can super sweet corn (drained)
2- 14.5 oz cans great northern beans (drained and rinsed)
INSTRUCTIONS
CROCKPOT INSTRUCTIONS:
Melt 3 tablespoons of butter in a large saucepan over medium high heat.
Add minced garlic, chopped fresh onion, cumin, chili powder, onion powder, pepper and salt. Cook for a couple of minutes.
Stir in flour and cook for a couple of minutes while stirring. The mixture will clump together.
Stir in chicken broth until the flour mixture has dissolved.
Stir in the milk.
Put boneless, skinless chicken breasts in the bottom of the slow cooker.
Top with corn, great northern beans, rotel tomatoes, and parsley
Add the cream cheese on the top of the mixture. (mix into soup)
Pour the broth over all of it and cook on high for 6-8 hours. After about 5 hours, cut the chicken into bite sized pieces and return to the Crock Pot.
Add the cup of shredded cheese to the crockpot 1 hour before serving, stir it in until it melts completely.
Garnish with sour cream, shredded cheese, and parsley or cilantro
DIRECTIONS FOR THE INSTANT POT: READY FROM START TO FINISH IN ABOUT AN HOUR.
Cook chicken and 1 1/2 Cup of chicken broth on the Poultry function for 15 minutes (Or until thoroughly cooked). I used completely frozen chicken in a clump of three chicken breasts. I cooked it for 22 minutes on poultry total. Natural release 5 minutes, then QR.
Remove cooked chicken and broth and cut the chicken into bite sized pieces. Now submerge the chicken in the broth it cooked in, in a bowl and set aside.
