White Chicken Chili
  • Alaina Hinkle

White Chicken Chili

Updated: Jan 16

This recipe is PERFECTION. I am not going to lie, I love summer--- but move over summer I am oh so ready for Fall. One of the many reasons is because of soups & chili :) I love to make recipes that then can be put in the freezer for another meal the following week. If I am going to make it, why not make more to save you some time later? HECK YA! This recipe has just the right amount of zing from roasted hatch chilis & the insta pot doing majority of the work. Get ready for your favorite white chicken chili! ENJOY!!


Ingredients:

3 large chicken breasts

2 15.5 oz cans White Cannellini beans

1 15.5 oz can White Northern beans

2 32fl oz Chicken Stock (1 low sodium, 1 not low sodium)

1 jar of 16 oz salsa roasted verde

3 Raw Hatch Chilies de seeded ( or 2 4oz cans)

1 raw jalapeño de seeded & chopped into small pieces

1/2 chopped yellow onion

2 cups frozen corn

3 1/2 tsp cumin

1 tsp coriander

1 1/2 tsp garlic powder

2 tsp salt

4 cloves garlic

1 tbsp olive oil + garlic salt


After cooking

1 tbsp arrow root powder + 1 tbsp water stirred to a slurry

Juice of one lime

1/2 cup of chopped cilantro

1/2 cup Half & Half




Directions:


1: Pre heat oven to 375 degrees. De seed the raw hatch chiles. Slice stem off, then cut down the middle, then cut each half into fourths long ways. Then with a baster brush, baste each 4th of the hatch chiles with olive oil & sprinkle with garlic salt. Roast at 375 degrees for 10-12 minutes, once they start browning a bit. Then take out of the oven & let cool on stove top.

((This step you do for the not frozen directions or frozen))


2. Directions NOT frozen or was frozen and now is thawed:

1. Pour all the ingredients above except for the ones after cooking into the Insta Pot ( We use a 6 qt) Give it a quick stir. Then chop up the roasted hatch chillies & add those in as well & give it another stir.


2. Close the lid to seal, move the steam release valve to sealing and hit manual pressure cook to 15 minutes. Once it hits LO 00, let it naturally release for 5 minutes, when it reaches LO 05, quick release until the float valve drops.


3. Once the float valve drops, open the lid and remove the chicken breasts and let it cool enough to touch and shred each breast. Then put the shredded chicken back in. Then in a small glass bowl at the arrow root powder and water and mix until it becomes a slurry, Add the slurry in a continue to stir in a figure 8 with a large spoon, until it starts to thicken. Then add in the cilantro, lime juice and Half & Half. Stir well, and then serve with your favorite toppings! We love to put cheese and sour cream of course :)



Directions FROZEN:

1. Put all the ingredients except chicken broth and the ones after cooking into a gallon size freezer bag.


2. Let the freezer bag soak under warm water until you are able to break apart the frozen pieces to be able to fit into the Insta Pot. I let it soak in warm water and break apart the pieces in the bag. Then in the insta pot, I open the bag and pour the pieces in. Then pour the chicken broth over the frozen mixture & the roasted hatch chillies chopped. Close the lid to seal, move the steam release valve to sealing and hit manual pressure cook to 20 minutes. Once it hits LO 00, let it naturally release for 5 minutes, when it reaches LO 05, quick release until the float valve drops.


3. 2. Once the float valve drops, open the lid and remove the chicken breasts and let it cool enough to touch and shred each breast. Then put the shredded chicken back in. Then in a small glass bowl at the arrow root powder and water and mix until it becomes a slurry, Add the slurry in a continue to stir in a figure 8 with a large spoon, until it starts to thicken. Then add in the cilantro, lime juice and Half & Half. Stir well, and then serve with your favorite toppings!


ENJOY & HAPPY FALL!!

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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