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White Chicken Chili

5 from 1 vote
Family-friendly soup that makes a good use out of those blue corn chips and unlimited avocado slices. Plus, Instant Pot and crock-pot friendly!
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Prep Time 5 minutes
Servings: 5
Course: Soups
Ingredients Method

Ingredients
  

  • 1 onion diced
  • 1 T oil
  • 2 cloves garlic minced
  • 2 large chicken breast, frozen
  • 2 4 oz cans diced chilies, mild
  • 3 cans white beans, rinsed and drained
  • 4 cups chicken broth
  • 1 tsp salt
  • 2 tsp cumin
  • 1/4 tsp chili powder
  • 1/2 tsp pepper
  • 1 tsp dried oregano
  • 1 cup sour cream reserved for end

Method
 

Instant Pot Directions
  1. Using the "sauté" feature, cook the onion in the oil until onion is translucent, stirring often.
  2. Add garlic, broth, chicken, beans, green chiles, and seasonings.
  3. Push the "cancel" button, then seal the lid (make sure the steam valve is sealed), hit "manual", and set it for 19 minutes.
  4. Once it beeps, allow the pressure to release naturally (don't open the steam vent) which will take about 10 minutes. 
  5. Once done, shred the chicken and mix in the 1 cup of sour cream. Serve and garnish with cilantro, lime, avocado, cheese, corn chips, or whatever tickles your fancy!
Crockpot Instructions
  1. Combine onion, garlic, oil, broth, chiles, beans, seasonings, and the frozen chicken.
  2. Cook on low for 6-8 hours or high for 4-5 hours.
  3. When it's done cooking shred the chicken and add the 1 cup sour cream.
  4. Garnish with cheese, corn chips, lime, cilantro, avocado, etc.