2 to 4 jalapeno peppers, seeded and finely chopped
4 garlic cloves, minced
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 package (8 ounces) cream cheese, cubed
1/4 cup water or chicken broth
2 tablespoons ranch salad dressing mix
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
Shredded cheddar cheese, sour cream and crumbled cooked bacon
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. When butter is hot, cook and stir chicken, onion, jalapenos and garlic until chicken is no longer pink and vegetables are tender, 6-8 minutes, breaking up chicken into crumbles. Stir in corn, beans, diced tomatoes and chiles, cream cheese, water, dressing mix and seasonings. Press cancel.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Stir before serving. Garnish with shredded cheddar cheese, sour cream, bacon and additional jalapenos.
Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.
Test Kitchen tips
To prepare this in a slow cooker meal, combine all ingredients in a 6-qt. slow cooker and cook on low for 6 hours.
You can swap out ground chicken for boneless skinless chicken breasts. Add them to the pot after you saute the veggies and proceed with the recipe. Shred the chicken after cooking.
Leftover chili freezes beautifully. Store up to 6 months in the freezer in air-tight containers.