Taco Ranch Chicken Chili

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

  1. Mix together white chili beans, rotel, taco seasoning, ranch seasoning and chicken breasts.
  2. INSTANT POT: Cook for 30 minutes at pressure. Do a quick release.
  3. SLOW COOKER: Cook for 4 hours on high or 8 hours on low.
  4. Shred chicken and stir to combine. Serve in bowls with optional toppings of lime juice, sour cream and cilantro. Enjoy!

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