White Chicken Chili
Serves: 6
Total Cook Time: 70
Prep Time: 20
Cook Time: 50
Ingredients
- 2 lbs shredded chicken
- 1 Tablespoon olive oil
- 1 Tablespoon vegan butter
- 2 Jalapeno peppers seeds removed and finely chopped (about 3 Tablespoons)
- 1 medium yellow onion
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 15 oz cans cannellini beans rinsed and drained
- 1 7 oz can diced green chilis (I use mild)
- 1 Tablespoon lime juice
- 2 Tablespoon cumin
- 1 Tablespoon onion powder
- 2 Tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 Tablespoon pepper
- salt/pepper to taste
- (Optional, for topping) sour cream, corn chips, Monterrey Jack cheese, chopped cilantro, and/or jalapeno slices
Instructions
- Prepare the shredded chicken, instant pot, 14 minutes poultry setting, then shred using forks.
- Rinse instant pot.
- Combine olive oil and butter in instant pot over medium heat (saute).
- Once butter has melted, add chopped onion and jalapeno and cook until softened (about 3-5 minutes).
- Add garlic and cook until fragrant (about 1 minute).
- Add shredded chicken, chicken broth, beans, diced green chilis, lime juice, cumin, onion powder, chili powder, cayenne pepper, and pepper.
- Bring mixture to a boil using high heat, then reduce heat to a simmer.
- Simmer 15 minutes before serving, top with sour cream, jalapeno slices, monterrey jack cheese, chopped cilantro, and crushed corn chips.
