Wicked White Chili (E) (Instant Pot)

 2 1/2 lbs chicken

1 1/2 cups chicken broth

14.5 oz diced tomatoes

2 cups corn

2 tsp chili powder

1/2 tsp garlic powder

60 oz great norther beans (drained and rinsed) (or 6 cups soaked, drained)

10 oz rotel tomatoes and chili

1 1/2 cups seasoning blend (or fresh onions, peppers and celery, chopped)

1 tsp salt

1 tsp onion powder

2 tsp cumin


0% greek yogurt (optional)


- Place all ingredients (except yogurt and corn) in instant pot, mix well.

- Pressure cook on high for 13 minutes. (16 mins of chicken breasts are frozen)

- Shred chicken with electric egg beater, add chicken and corn to chili, top with yogurt or sour cream and enjoy!

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