Ch-oup

Name: Ch-oup
Cook time: 8 hrs
Yield: 8-10 servings
Ingredients: 4 boneless skinless chicken breast; 15.25 oz can corn, drained; 15.5 oz can black beans, drained and rinsed; 10 oz can diced tomatoes; 2 cups chicken broth; 1 chili packet envelope; 1 medium yellow onion, diced; 8 oz cream cheese, cubed; 1 cups pepper jack cheese, shredded

Mains

Chicken and cheese make for a filling, satisfying Southwest-inspired soup.

Servings: 8-10

Time: 8 hrs

Ingredients

4 boneless skinless chicken breast
15.25 oz can corn, drained
15.5 oz can black beans, drained and rinsed
10 oz can diced tomatoes
2 cups chicken broth
1 chili packet envelope
1 medium yellow onion, diced
8 oz cream cheese, cubed
1 cup pepper jack cheese, shredded

Process

Slow Cooker Method: Add all ingredients except for the cream cheese and pepper jack cheese. Cook on low for 6-8 hours.
Remove chicken breasts and shred with two forks, returning chicken back to the slow cooker. Add the cream cheese and pepper jack cheese and stir occasionally for the next 20 minutes or until cheese melts.

Instant Pot Method: Select the poultry button for 20 minutes.
Allow to naturally release for 10 minutes, then quick release. Remove chicken breasts and shred with two forks, returning chicken back to the IP.
Add cream cheese and pepper jack cheese and cover with the lid, stirring occasionally until the cheese is melted.