Multi-cooker Ranch Chicken Chili with cream cheese

Cooks notes: Can be eaten as a soup, served over steamed rice, or in tortillas/taco shells.  With optional toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro

Needed items:

2 chicken breasts, cubed

2 cans chicken broth, low sodium

1 medium purple onion, diced
1 can Rotel diced tomatoes, with chilis
1 can corn kernels

1 can baja corn

1 can jalapeno corn
1 can mixed chili beans, mild sauce

1 can red chili beans (mild)

1 can white chili beans (mild)

1 can black chili beans (optional)

1 pkg. Ranch dressing mix
1 8-oz pkg. cream cheese, cut into smaller bits

Corn starch & water to thicken as needed

1 Multi-cooker, capable of at least 8 functions

Directions:

•    Put the cubed chicken & diced onion into the multi-cooker under the "sauté & simmer" setting. Sauté until chicken is white & the natural juices have come forward.
•  Wisk the ranch dressing into the chicken broth till its smooth then pour over the chicken and onions.
•  Add the tomatoes, corn, & beans, stirring to combine, then top with the cream cheese.
•  Continue to let it simmer, stirring occasionally until the cheese has melted/blended into the broth.  Allow the soup to simmer until the simmer setting flips into the last 10-minutes of cooking.
• In the last 1 - 2 minutes, thicken soup with a corn starch & water slurry.  Let the cooker flip into "keep warm", let sit for a few minutes to let the flavors meld, then serve.