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WHITE CHICKEN CHILI

Thought I'd share this recipe along I just collected. Haven't tried it yet but it's really struck me as a great one and I WILL be fixin' it this coming week.

I've included all three methods here starting with the good ol' fashioned stove top an' endin' with the InstaPot.

See whatchya think! ???

White Chicken Chili

Stove Top

Prep Time: 5 min
Cook Time: 40 min
Total Time: 45 min
Servings: 6

Ingredients

1 Tbsp olive oil

1 medium onion finely diced

2 cups chicken broth or stock

30 oz canned white beans drained and rinsed

15 oz can corn drained

10 oz can Rotel diced tomatoes with green chilis with juice

1 tsp chili powder (use 1/2 for mild chili)

1 tsp cumin powder

1 tsp salt or to taste

1.5 oz packet ranch dip mix. *Dry ranch packets come in 0.4 to 1.5 oz packages depending on the brand. Use enough powder to normally make 2 cups ranch. 

2 chicken breasts

Pro Tip: To save time, use leftover cooked chicken breast or use a store-bought rotisserie chicken. Chili is the best way to repurpose leftover chicken and it never tastes like leftovers. 

8 oz cream cheese cut into cubes

1 Tbsp fresh lime juice


Instructions

Heat a 6 quart enamel coated dutch oven pot over medium heat and add 1 Tbsp olive oil. Add onion and sauté 5 minutes until softened.

Add chicken broth, drained white beans, corn with juice, Rotel tomatoes with juice. Season with chili powder, cumin, 1 tsp salt and ranch packet. Stir to combine.

Add 2 chicken breasts and submerge in liquid. Bring to a boil then reduce heat and simmer partially covered for 20-25 minutes or until chicken is tender and easy to shred.

Remove chicken to a bowl and shred with forks into bite-sized pieces.

Add diced cream cheese, lime juice and stir to combine. Continue simmering for 5 minutes or until cream cheese is incorporated. Add more lime juice to taste, and season with another 1/2 tsp salt or add salt to taste. Simmer another 3 minutes or until chili reaches your desired thickness. If you prefer a thicker chili, you can leave the lid uncovered during the 20 minute cook time to allow more of the steam to escape. It will thicken more as it cools.

Serve with tortilla chips, diced avocados, shredded Monterey Jack of favorite cheese, fresh chopped cilantro and lime wedges to squeeze over the chili.

*********

Crockpot White Chicken Chili

Prep Time: 10 min
Cook Time: 6 hrs
Total Time: 6 hrs 10 min
Servings: 12

Instructions

Put everything into the slow cooker in the order that it's listed:

Place 2 chicken breasts in the bottom of the crock pot.

Drain and rinse (rinse until water runs clear) black and white beans; then add them to the pot.

Add finely chopped medium onion, undrained can of corn, undrained can of diced tomatoes with green chilies

Top with 1 Tbsp chili powder, 1 tsp cumin, 1 package ranch dressing mix, 1/2 bunch of chopped cilantro, 1/2-1 cup chicken broth (depending on how thick you want it; I used 1 cup) and finally place your 8 oz package of cream cheese on top.

Cover and cook on low for 6 hours. After it's been cooking 5 hours, break up the cream cheese into the rest of the mix. Cover and continue cooking the last hour (if you forget this step, it won't hurt anything to mix it at the end).

After the 6 hours, remove the chicken breasts into a medium bowl and shred with two forks. Chicken should be fall-apart tender. Place the chicken back into the slow cooker and stir to combine.

When ready you can serve as noted in first method.


*******

Instant Pot White Chicken Chili Recipe

Prep Time: 30 min
Cook Time: 20 min
Total Time: 50 min
Servings: 4 (2 cups)


Instructions

Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.

Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.

Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**

Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. After well combined serve as as noted in first method.