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White Chicken Chili



Okay, y'all! This has to be one of Matt's and my favorite winter soups - especially for our cold Kentucky winters.  We typically make enough to last the two of us for at least a week, so you can adjust the portion sizes to fit your needs.  I hope you enjoy this as much as we do!

6 boneless, skinless chicken breasts
2 Tbsp. olive oil
2 green bell peppers (diced)
2 small red onions (diced)
1 jalapeño (scrape out seeds and membranes and finely dice)
1 Tbsp. garlic powder
4 tsp. ground cumin
3 tsp. chili powder
1 tsp. dried oregano
2 tsp. salt
80 ounces chicken broth (2.5 of the boxed containers)
12 ounces heavy cream (I've used coconut milk for a healthier version)
Garnish - jalapeños, chopped cilantro, or lime

Directions:
Place your pressure cooker over medium heat.  Add olive oil to pan and allow to warm through.  Add diced green bell peppers, red onions, and jalapeño.  Sauté for 5-7 minutes, stirring occasionally until peppers begin to soften and onion becomes slightly transparent.  Add garlic powder, ground cumin, chili powder, dried oregano, and salt and stir for about a minute.

Lay your chicken on top of the vegetable mixture and pour the chicken broth over top.  Secure your pressure cooker lid and bring ingredients to a rolling boil for 45 minutes.  

Once chicken is cooked through, shred chicken in the pressure cooker and stir in heavy cream.  Return pressure cooker to medium heat and allow your soup to simmer for another 10 minutes.  Serve immediately with chopped cilantro, jalapeños, or lime for garnish, or refrigerate up to a week.

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