White Chicken Chili

 

Recently, I have been getting into using herbs and seasonings to flavor my meals. It’s amazing what a difference the right spices can do for a dish. It brings the food alive, especially proteins that can sometimes lack flavor.

 

 

I am also constantly on the hunt for meals that are easy to put together, can be done a bit ahead of time, and require minimal work right at the end. The instant pot can help with all these things.

 

 

This Chicken Chili is spectacular, mostly because of the flavors. It has a bit of heat, but not too much, and is creamy. It can be easily modified to fit your tastes, and offers a great source for protein and fiber.

 

 

This is a dish that goes great in the colder weather when you need a warm up. I like to serve it with some delicious corn muffins to help soak up all the yummy juices.

 

 

White Chicken Chili

 

1 lb chicken breasts

1 ½ tsp cumin

½ tsp each of paprika, dried oregano, ground coriander

¼ tsp cayenne pepper, salt, black pepper

½ medium onion, diced

1 T EVOO

2 cloves garlic, minced

2 c low sodium chicken broth, or 1 can

1 7oz can diced green chilis

Salt and pepper to taste

4oz pkg cream cheese, softened and cut into small pieces

1 ¼ c frozen of fresh corn

2 15oz cans cannellini beans

1 15oz can pinto beans

 

Mix together the spices (cumin, paprika, dried oregano, ground coriander, cayenne pepper, salt and black pepper). Pat the chicken dry with paper towel, and rub the spice mixture on the chicken. Meanwhile, in the Instant Pot, heat the EVOO on the sauté function. Brown the onion for a few minutes just until they’re soft and translucent, and then add the garlic for a minute more.

Turn off the sauté function and add 1 ½ c of the chicken broth and the can of green chilis. Place the chicken in, nestling it into the liquid a bit. Put on the lid, and make sure the pressure valve is open and steam is allowed out. Turn on the slow cooker function; high for 3 hours, low for 5 hours.

While the chicken is cooking, empty one can of beans into a colander and rinse. Dump into a bowl and then, using an immersion blender, puree the beans. Add ¼ - ½ c chicken broth while blending to make it smoother, and then set aside. Rinse the second can of beans in the colander and set aside. Remove the chicken for shredding and add the cream cheese to allow it to melt into the liquid mixture.

Once the cheese is melted and the chicken is shredded, return the shredded chicken to the pot, along with the pureed beans, beans, and corn. Heat through, adding more chicken broth if it’s too thick.