INGREDIENTS:
3 (16 oz) cans of Bush’s White Chili Beans (do not drain)
1 (10 oz) can Rotel (do not drain)
1 (1.25 oz) packet reduced sodium taco seasoning
1 (1 oz) packet ranch seasoning mix
1.5 lb chicken breasts
optional toppings:
lime wedges
sour cream
cilantro
DIRECTIONS:
- Mix together white chili beans, rotel, taco seasoning, ranch seasoning and chicken breasts.
- INSTANT POT: Cook for 30 minutes at pressure. Do a quick release.
- SLOW COOKER: Cook for 4 hours on high or 8 hours on low.
- Shred chicken and stir to combine. Serve in bowls with optional toppings of lime juice, sour cream and cilantro. Enjoy!
Original Recipes visit: Taco Ranch Chicken Chili @ thenovicechefblog.com