3 lbs chicken thighs, boneless, skinless

1/2 ea onion, chopped

4-5 cloves garlic, chopped

1 Tbsp chili powder

1 Tbsp cumin

1 Tbsp paprika

1 Tbsp salt

1 Tbsp pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp tumeric

3 cans Rotel, fire roasted

1 ea jalapeño, diced

2 cups chicken broth

1 can Northern beans

1 container chive & onion cream cheese spread

1/2 cup heavy whipping cream

2 cups cheddar cheese, shredded

Place all the chicken thighs into the Instant Pot

Add onion, garlic, chili powder, paprika, salt, pepper, garlic powder, onion powder, tumeric

Cover with the Rotel, diced jalapeño, and chicken broth then stir

Cook for 35 minutes on Meat & Stew setting

Quick release at the end of the 35 minutes

Stir to shred the chicken then add the beans, cream cheese spread, heavy whipping cream and shredded cheese

Stir to mix and let sit until the cheese melts

Serve and top with sour cream and cilantro