Creamy Chicken Chili
(Total Time: 35 MINS| Serves: 8)
2 pounds grass-fed frozen chicken breasts
1 (10-ounce) can sugar-free diced tomatoes with green chiles
1 (4½-ounce) can green chiles
½ tsp ground cumin
½ tsp red chili powder
Salt and freshly ground black pepper, to taste
4 cups homemade chicken broth
8-ounce softened cream cheese
¼ cup sour cream
In the pot of Instant Pot, add all ingredients except 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 the mixture well.
Serve hot with the topping of sour cream.
Per Serving (Calories 357|Total Fat 20.6g| Net Carbs g| Protein 38g| Fiber0.6 g)