White Chicken Chilli
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
45 mins
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Servings
6
-
Calories
391 kcal
-
Course
Main Course
White Chicken Chilli
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You will looove this warming and comforting White Chicken Chilli recipe.
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Ingredients
Regular version:
- 1 tablespoon olive oil
- 1 cup frozen diced onions 1 medium onion diced
- 450 g (1 lb) boneless skinless chicken breasts, chopped
- 0.5 tsp minced garlic
- 2 tsp ground cumin
- 1 teaspoons dried oregano
- 0.5 tsp cayenne pepper
- 2 X 400g tins (14.5 oz cans) white beans like cannellini beans or garbanzo beans
- 90 g (1/2 cup) corn kernels
- 1 small jalapeño chopped or to taste
- 710 ml (3 cups) chicken stock
Instant Pot version:
- 1 tablespoon olive oil
- 1 frozen diced onions or medium onion diced
- 450 g (1 lb) boneless skinless chicken breasts, chopped
- 415 ml (1.75 cups) chicken stock
- 0.5 tsp minced garlic
- 2 tsp ground cumin
- 1 teaspoons dried oregano
- 0.5 tsp cayenne pepper
- 2 X 400g tins (14.5-ounce cans) white beans like cannellini beans or garbanzo beans
- 90 g (1/2 cup) corn kernels
- 1 small jalapeño chopped or to taste
Instructions
Regular version:
- Heat the olive oil in a pot and sauté the onions for 5 mins until softened.
- Add the chicken and cook stirring occasionally for up to 5 mins until it is lightly browned.
- Stir in the garlic, and spices and fry for 30 secs until fragrant.
- Add the beans, corn, jalapeno and chicken stock, bring to a boil, reduce the heat to low and simmer, about 20 mins or until the chicken is cooked through. Then adjust seasoning.
- (optional step) You can mash some of the beans with the back of a spoon to thicken the chilli if you prefer.
- Garnish and serve.
Instant Pot version:
- Set your Instant Pot to Sauté and add in the olive oil until hot.
- Add in the onions and sauté for 5 mins until softened.
- Add in the chicken and cook, stirring occasionally for up to 5 mins until it is lightly browned.
- Add in the stock and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
- Add the rest of the ingredients ending with the beans (on top). Do not stir.
- Cover your Instant Pot, set the vent to seal, select the manual setting and set the timer to 5 mins, and let the chilli cook under high pressure until done.
- When done let the pressure release naturally.
- (optional step) You can mash some of the beans with the back of a spoon to thicken the chilli if you prefer. Or you can sauté the chilli for a few mins if you want it thicker.
- Garnish and serve.
Notes
- To use cooked chicken instead, omit the step where you brown the chicken and instead add the cooked chicken to the next step.
- Instant Pot users: Please note 5 mins is the time it cooks under pressure in the Instant Pot. This does not take into account the time it takes to come to pressure or the time it takes to release the pressure.
Nutrition Information
Show Details
Calories
391kcal
(20%)
Carbohydrates
45g
(15%)
Protein
31g
(62%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Cholesterol
51mg
(17%)
Sodium
295mg
(12%)
Potassium
849mg
(24%)
Fiber
11g
(44%)
Sugar
9g
(18%)
Vitamin A
155IU
(3%)
Vitamin C
7.3mg
(8%)
Calcium
88mg
(9%)
Iron
5.1mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 31g | 62% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 51mg | 17% |
| Sodium | 295mg | 12% |
| Potassium | 849mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 88mg | 9% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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