July 21 2021

Lime Chicken Dip

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1-1/2 cups frozen petite corn (about 5 ounces), thawed
  • 1-1/2 cups finely shredded cheddar cheese
  • 1-1/2 cups chunky salsa
  • 1 medium sweet red pepper, finely chopped
  • 4 green onions, thinly sliced
  • Baked tortilla chip scoops
  • Flour tortillas

Instructions

  • Place chicken in a pressure cooker.
  • Add broth, lime juice and chili powder.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure.
  • A thermometer inserted in chicken should read at least 165°.
  • Remove chicken and discard cooking juices.
  • Shred chicken with 2 forks; return to pressure cooker.
  • Select sauté setting and adjust for low heat.
  • Add corn; cook and stir until heated through, about 5 minutes.
  • Transfer to a large bowl; stir in cheese.
  • Serve salsa, red pepper, and green onions on the side.
  • Serve with tortilla scoops or tortillas.
Category: Chicken | LEAVE A COMMENT