It all started with the Pioneer Woman, as most good things do. But, I made some lower calorie swaps, and a few convenience swaps as one must do with the PW recipes. This seems like a lot of ingredients, but they are cans and seasoning and can all be put in at the same time, so you can do it!

Times: Prep: about 5 minutes, 20 minutes in slow cooker Total time: 1 hour and 25 minutes

Yield: 8 servings

Kitchen Items you may need: pressure cooker, ladle, can opener, mixer (if you want to shred meat that way) **You can also place all ingredients in a slow cooker for 8 hou

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White Chicken Chili

Course: Dinner

Cuisine: American, Mexican

Keyword: Pressure Cooker, Soup

Servings: 8

Equipment

Pressure Cooker

Ingredients

1 boneless skinless chicken breast
2 cans Great Northern beans drained and rinsed
2 cans corn
2 cans green chiles chopped (can use rotel also)
1 large onion diced
2 green bell peppers chopped
4 cups water

Seasonings:

1 Tablespoon garlic minced
1 tablespoon cumin
2 teaspoons oregano
1 Tablespoon paprika
salt and pepper
Juice of 1 lime optional Chili Lime seasoning from Trader Joe’s

Thickener (added 1 hour before serving)

1 cup low fat milk
2 Tablespoons cornstarch
½ cup light sour cream
½ cup grated Monterey Jack cheese Sour cream, Chopped fresh cilantro, tortilla chips, avocado

Ideas for Serving

Instructions

Place chicken and 4 cups of water in pressure cooker. Cook on chicken setting (6 for me).
When pressure cooker is finished (usually about 20 minutes), remove chicken, shred using 2 forks or mixer. Leave the water, you’ll add this all into it!
Add chicken back to pressure cooker.
Add all other ingredients except those used for topping.
Cook on slow cooker setting for 1-2 hours or until it all boils and is hot. You can leave in the pressure cooker on the slow cooker setting for hours.
To serve, use a ladle to scoop into a bowl and top it with your choice toppings!
To store, let it cool and store in refrigerator for up to 1 week or freezer for up to 3 months.