White Chicken Chile Recipe
Delcious, creamy chicken and white bean chili.
Ingredients
- 1/4 cup olive oil
- 3 large boneless/skinless chicken breats cut into bite size pieces
- 1 medium onion diced
- 2 garlic cloves
- 45 ounces great northern white beans rinsed and drained (3 cans)
- 32 ounces vegetable broths
- 8 ounces diced green chilies
- 1 tsp ground cumin
- 1 tbsp sea salt
- 1 tsp dried oregano leaves
- a few twists of pepper grinder (or 1/2 tsp)
- 1 cup sour cream
- 1/2 cup whipping cream
Directions
- 1
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until fragrant, about 5 minutes. Add in your chicken breast, green chili, salt, oregano, cumin and broth. Bring to a boil and cover. Simmer chicken until cooked and pull apart tender. About 15-20 minutes. It depends on the thickness of your chicken. Shred chicken.
- 2
Add 2-3 chicken breast to instant pot with 1 cup water or broth. Cook on poultry setting. Drain, shred chicken. Add beans, onion, garlic, broth, green chilis, spices and cook on high for 2 minutes.
- 3
Add chicken, beans, spices, garlic, onion and broth in slow cooker. Allow to cook on low 6-8 hours or high 3-4 hours. When done remove chicken, and shred. Add chicken back in and also add heavy cream and sour cream. Stir together and serve immediately.