White Chicken Chili

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Thighs are more flavorful and often cheaper.

white beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are budget-friendly and nutritious.

Start with 2 pounds of thawed chicken breast in the liner of the electric pressure cooker.

Add 1 teaspoon of garlic powder to the chicken.

Add 2 teaspoons of salt to the mixture.

Add 1 teaspoon of onion powder.

Add 2 teaspoons of pepper, adjusting to taste if desired.

Strain and add 1 can of white northern beans to the pot.

Strain and add 1 can of pinto beans to the pot without rinsing.

Add 1 cup of whole frozen corn or drained canned corn.

Add 1 jar of green salsa verde, choosing medium or hot based on preference.

Pour in 4 cups of reduced sodium chicken broth.

Stir all ingredients together in the pressure cooker.

Set the electric pressure cooker to normal pressure and cook for 18 to 20 minutes if using thawed chicken, or 28 to 30 minutes for frozen chicken.

Allow the pressure to naturally release for about 10 minutes after cooking.

Carefully release any remaining pressure and open the lid of the pressure cooker.

Remove the chicken and place it in a shallow dish for shredding.

Use two forks to shred the chicken, mixing in beans and corn as needed.

Return the shredded chicken to the pot with the broth and let it marinate for 10 to 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary