
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
White Chicken Chili
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.
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