White Chicken Chili (Print Version)
# Ingredients:
01 -
4 chicken breasts.
02 -
12 oz of canned corn, drained and ready to use.
03 -
19 oz of white kidney beans, without the liquid.
04 -
2 cups chicken broth, low sodium preferred.
05 -
4.3 oz of green chiles in a can.
06 -
1 medium onion, finely chopped.
07 -
3/4 teaspoon of salt.
08 -
2-3 teaspoons of chili powder.
09 -
4 oz of softened cream cheese, cut into pieces.
10 -
Cornstarch and water mixture for thickening.
# Instructions:
01 -
In a large pot, toss in your broth, beans, corn, onion, green chiles, and spices.
02 -
Place the chicken into the liquid and make sure it’s fully submerged.
03 -
Set your cooker to high pressure for 10 minutes. Let it naturally release for 10 minutes after.
04 -
Take the chicken out, pull it apart with forks, then mix it back into the pot.
05 -
Stir in the soft cream cheese until it’s fully melted. Make it thicker with cornstarch mixture if you want.
# Notes:
01 -
Frozen chicken can be used, but cooking time needs a bump.
02 -
Cornstarch helps make it thicker if it feels too liquidy.
03 -
Top it with whatever you like for extra flavor.