Crazyhippy
Haters gonna Hate
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- Aug 24, 2008
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We had a small neighborhood chili cookoff last night. My chili's happened to take 1st and 2nd. This is the recipe from the winning chili, it is super easy to make. I used frozen chicken, and an instant pot. I'm sure it can be done on the stovetop, or in a crockpot, but I haven't tried.
Ingredients for White Chicken Chili:
3 large chicken breasts (boneless skinless, i use frozen)
15 oz can black beans, drained and rinsed
15 oz can white beans, drained
2 cups frozen corn
10 oz can Rotel diced tomatoes with green chilis , (with the juice)
1/2 cup chicken broth or stock
1/2 cup of salsa verde
2 cloves garlic minced
1 tsp chili powder, or to taste
1 tsp cumin powder
0.4 oz packet ranch dip or dressing mix
8 oz package cream cheese, cut into 1/2-1” pieces
Optional Toppings and Serving Suggestions:
1/2 cup chopped Cilantro, for garnish
1 avocado, diced, for garnish
Tortilla chips or baked potatoes to serve
Instructions
Place all of your ingredients into your instant pot bowl in the following order: chicken breasts, drained black and white beans, corn, Rotel tomatoes with juice, garlic and salsa verde.
Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet top with chicken broth. 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. Serve garnished with avocado and cilantro if desired.
It is good right away, but an hour or 2 really melds the flavors even more.
Enjoy!
Ingredients for White Chicken Chili:
3 large chicken breasts (boneless skinless, i use frozen)
15 oz can black beans, drained and rinsed
15 oz can white beans, drained
2 cups frozen corn
10 oz can Rotel diced tomatoes with green chilis , (with the juice)
1/2 cup chicken broth or stock
1/2 cup of salsa verde
2 cloves garlic minced
1 tsp chili powder, or to taste
1 tsp cumin powder
0.4 oz packet ranch dip or dressing mix
8 oz package cream cheese, cut into 1/2-1” pieces
Optional Toppings and Serving Suggestions:
1/2 cup chopped Cilantro, for garnish
1 avocado, diced, for garnish
Tortilla chips or baked potatoes to serve
Instructions
Place all of your ingredients into your instant pot bowl in the following order: chicken breasts, drained black and white beans, corn, Rotel tomatoes with juice, garlic and salsa verde.
Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet top with chicken broth. 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. Serve garnished with avocado and cilantro if desired.
It is good right away, but an hour or 2 really melds the flavors even more.
Enjoy!
