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White Chicken Chili Recipes

Spicy White Chicken Chili

Ingredients

Scale
  • 1 cup of milk
  • 1 Tbsp. corn starch
  • 1 Tbsp. canola oil
  • 1 cup onion, finely diced
  • 1 4-oz. can diced jalapeno
  • 1 cup frozen corn
  • 4 cloves garlic
  • 1 packet White Chicken Chili spice (McCormicks is great!)
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 14.5-oz. can diced tomato with green chiles
  • 4 1/2 cups of Randall Great Northern Beans (not drained!)
  • 1 lb frozen chicken breast (about 2 filets)
  • 2 cups chicken stock
  • Optional Toppings: avocado, sour cream, chopped cilantro or green onion, tortilla chips, Mexican cheese, diced tomato

Instructions

  1. Set pressure cooker to a brown/sauté setting. Add 1 tablespoon of canola oil to heat up.
  2. In a pourable cup, mix milk and corn starch together. Set aside.
  3. To the bowl of the pressure cooker, add onion, diced jalapeno, garlic and frozen corn. Stir to incorporate.
  4. Season with white chicken chili packet, chili powder and cumin. Stir.
  5. Slowly pour in beans and diced tomato. Stir and place frozen chicken breast on top. Pour stock and milk mixture on top. Mix with a spoon.
  6. Close the lid and turn to Beans/Chili button, 20 minutes. Make sure pressure is CLOSED.
  7. Once 20 minutes has passed, release pressure. Open and remove chicken. Chop and return to chili. Stir.
  8. Serve with favorite toppings.

Slow Cooker: To make in a slow cooker, follow all steps, but set slow cooker to HIGH for 4 hours or LOW for 6 hours.

Stove Top: To make on stove top, let chicken thaw and then lightly cook in a pan with a tablespoon of oil until slightly browned and no longer pink on the outside. When added to the chili, the chicken must be must be cooked for about 40-50 minutes or until chicken is no longer pink inside.

Find it online: https://randallbeans.com/2018/01/08/spicy-white-chicken-chili/

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