Some weeks in the Midwest, the weather starts at 80 degrees on Monday and by Friday, you see snowflakes in the air. Or, at least, that’s the kind of week I had in mid-October. So, that Friday, when I returned home in the late afternoon and was headed out soon to see our volleyball team win on the court, I remembered I had this recipe (and had picked up all the ingredients) from Abel James Ketogenic Instant Pot Cookbook. So, as you can see, the cream cheese didn’t completely break down, but I completely blame that on user error, because I didn’t keep stirring it until it melted — I left for the game instead. (Darn warmup time for the Instant Pot!) But, I ate on it for a few days — it made way more soup than I was expecting it to make! And, I was really pleased with it!
Creamy Chicken Chili
2 lb grassfed frozen chicken breast
1 10 oz can sugar-free diced tomatoes with green chiles
1 can green chiles
½ tsp ground cumin
½ tsp chili powder
Salt and freshly ground pepper
4 c chicken broth
8 oz softened cream cheese
¼ c sour cream
In the pot of Instant Pot, add all ingredients except the cream cheese and sour cream and stir to combine. Secure the lid and place the pressure valve to “Seal” position. Select the “Soup” and just use the default time of 15-20 minutes. Select the “Cancel” and carefully do a natural release for about 15 minutes and then do a quick release. Remove the lid and stir well. Add the cream cheese. Serve hot with the topping of sour cream.