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Creamy White Chicken Chili

Ingredients · Serves 6 · Prep 15 min · Total 55 min

  • Chili
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 2 cans diced green chiles, 4 oz each
  • 3 cups chicken broth
  • 1 ½ lb boneless skinless chicken breasts or thighs
  • 2 cans cannellini or great northern beans, 15 oz each, drained and rinsed
  • 4 oz cream cheese, cubed and softened
  • 1 cup frozen corn
  • 1 tbsp lime juice
  • Toppings
  • shredded Monterey Jack, cilantro, avocado, tortilla chips (optional)
simmerbee.com/r/chili-white-chickenSimmerbeeCard 1 · front

Creamy White Chicken Chili

Steps

  1. Set a 6-quart electric pressure cooker to Sauté. Heat the oil and cook the onion until soft.
  2. Add the garlic, cumin, oregano, chili powder and salt and stir for 1 minute.
  3. Add the green chiles and broth, scraping the bottom clean. Add the chicken and 1 can of beans.
  4. Lock the lid, set the valve to Sealing and cook at High Pressure.
  5. Let the pressure release naturally for 10 minutes, then vent the rest carefully.
  6. Lift out the chicken and check it reads 165°F (74°C). Shred it with two forks.
  7. Switch to Sauté. Mash some of the beans in the pot with a spoon to thicken. Add the second can of beans, the corn and the cream cheese and stir until the cheese melts.
  8. Stir the chicken back in with the lime juice. Taste for salt and serve with your favorite toppings.
  9. Cook to 165°F inside (check with a thermometer).