Another delightful cold-weather meal, made in Vrghr's Instant Pot. This recipe is a bit of a "dump and go" version, which means it's pretty low on the difficulty scale. But that didn't affect the flavor at all! Lovely depth of flavor and complexity, with a nice warmth from the chili as an after-touch following each bite.

Really perfect for when the cold weather sets in and snow starts flying!

Wuff will give links to the Southwestern sauces wuff used, as they may not be available in your local markets and they are really key to the flavors.

Also, Vrghr used dried white beans in his version, but this will be just as tasty with canned beans, and will be FAR FASTER to prepare! So wuff will give that version here as well, for hungry furs who want to eat right away! *grin* The canned beans version can be ready in under a half hour, so it's a quick and hearty bite!

This recipe created about 5 quarts, so there will be plenty to go around.

Hatch Valley 505 Southwestern Sauce and Salsa products can be found here: https://store.505southwestern.com/
Emeril's Original Essence (spice mix): https://www.amazon.com/Emerils-Orig...../dp/B000EYOBRU

NOTE: There is quite a difference between the 505 Sauce and the 505 Salsa. Make sure you get the right jars!

INGREDIENTS:
1 lb dried White Beans (any sort)
1 pkg 16 oz pkg (walmart) Mirepoix veggies (or sub 2 carrots, 2 stalks celery, & 1 onion diced)
2 TBS mince Garlic
2 TBS Butter
6 C Chicken Stock
1/2 tsp ea Salt & ground Black Pepper

1.5-2lbs of boneless, skinless Chicken Thighs (Chicken Breasts will work too, but be less juicy and flavorful)
1 Jar Hatch Valley 505 Mild Southwestern Sauce
1/2 Jar 505 Southwester Medium Salsa (You can sub Hot if you want even more heat)
1/2 tsp Emeril's Original Essence seasoning
8 oz Pkg Cream Cheese
2/3-1 C Heavy Cream
Salt & Pepper to taste

(Optional: Substitute 2-3 15 oz Cans of White Beans (any sort) and juice for the dried beans, and reduce Chicken Stock to 4 Cups. See alternate recipe)

DIRECTIONS:
If using the dried beans:
Set the Instant Pot to Saute (brown), High. Add the butter and let melt and foam. Add the Mire poix mixed veggies. Saute until the onions become translucent and the carrots tender. Add the minced garlic and continue to cook for another minute. Don't brown the garlic, it gets bitter.
Add some of the chicken stock and scrape up all the browned bit from the bottom of the pot to prevent potential "burn" signal during the pressure cycle
When the bottom is clean and shiny, add the rest of the chicken stock and the dried beans

Change the pot from Saute (brown) to Pressure mode, high or normal. Cover with the lid and set vent to Pressure mode. Pressure cook at high pressure for 1 hour. Allow pressure to reduce naturally for 10 minutes, then vent the pressure

If using canned beans, use the following 4 steps:
-Set the Instant Pot to Saute (brown), High. Add the butter and let melt and foam. Add the Mire poix mixed veggies. Saute until the onions become translucent and the carrots tender. Add the minced garlic and continue to cook for another minute. Don't brown the garlic, it gets bitter.
-Add some of the chicken stock and scrape up all the browned bit from the bottom of the pot to prevent potential "burn" signal during the pressure cycle
-When the bottom is clean and shiny, add the rest of the chicken stock and the canned beans with all their juices (don't drain and rinse the beans!)
-Set the pot to Pressure mode, High or Normal

For both canned or dried beans, continue from here:
Cut the chicken into bite-sized pieces. Place in a bowl and sprinkle lightly with Emeril's Original Essence spice mix. Toss to coat evenly
Add the seasoned chicken to the instant pot, along with the jar of 505 Green Chili Sauce and 1/2 jar of 505 Salsa. Cut the cream cheese into chunks and add those to the pot. Stir everything in.
Make sure the pot is still in Pressure mode, High or Normal. And set time for 8 minutes. Cover and make sure vent is in pressure mode

Cook under pressure for 8 minutes. Allow pressure to release naturally for 10 minutes, then vent

Stir or whisk to make sure all the bits of Cream Cheese are melted and no lumps remain. Stir in the heavy cream.

If soup is too thick, add a little more Chicken Stock

Taste for seasoning and adjust salt and pepper as desired.

(Note: This is great right out of the pot, but tastes even better the next day)

Ladle into a warm bowl and serve with some crunchy tortilla chips (Even better, crunch up some tortilla chips and sprinkle over top!)

!DEVOUR!