CREAMY INSTAPOT WHITE BEAN CHICKEN CHILI
My husband has a new allergy to tomatoes so I wanted something to replace traditional chili. This recipe makes a lot and it’s so delicious, it’s hard to believe that it’s so healthy! Make this in your instapot or crockpot. I personally love a crockpot because it cooks so fast and you can add chicken breast frozen and it cooks in the same amount of time.
WHAT YOU’LL NEED:
2 boneless, skinless chicken breasts
16 ounces salsa verde (I used two jars from Trader Joe’s but any kind works)
2 cans white beans (cannellini or Great Northern), drained and rinsed
2 cups low-sodium chicken bone broth or regular broth (bone has lots of added benefits)
8 ounces low-fat cream cheese or 1 can coconut milk or cream
Bag of frozen corn
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro (optional, for garnish)
Shredded cheese (optional, for topping)
Diced avocado (optional, for topping)
Tortilla chips (optional, for topping)
Plain greek yogurt as a swap for sour cream (optional, for topping)
HOW TO MAKE IT:
Chop the onion and mince the garlic. Let the cream cheese sit at room temperature for 10-15 minutes to soften.
Add the chopped onion, minced garlic, salsa verde, white beans, chicken bone broth, and spices (cumin, chili powder, smoked paprika, salt, and pepper) into your pot and stir to combine.
Place the chicken breasts into the mix of your instapot or crockpot.
Set your instapot on “Poultry” or the crockpot to cook on low for 6-8 hours or on high for 4 hours.
Once the time is finished, pull the chicken out, shred or chop it, and return to the chili, mixing it in.
Add the softened cream cheese to the crockpot and stir until fully melted and combined.
Cook for an additional 15-20 minutes on low, stirring occasionally to ensure the cream cheese is evenly incorporated.
Serve with garnishes and enjoy.
Tag me if you make this!