Thursday, May 19, 2016

White Chicken Chili

When our neighbors completed their home, they had an Open House for their friends and new neighbors. Our hostess, Kjersti, prepared a tremendous amount of delicious food and this was one of the dishes that went quickly. She is so organized that she has all of her “go-to” recipes in her computer. When I asked for this recipe, I was fortunate enough that she sent me all of her recipes! She’s a marvelous cook and even better neighbor.

White Chicken Chili
by Tamela K.

1 pound of dried white beans, sorted and rinsed
2 quarts water
1 1/2 teaspoons salt, divided
4 large boneless skinless chicken breasts, cubed
1/2 teaspoon freshly ground black pepper
1 Tablespoon vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon crushed red chili pepper
2 teaspoons cumin
One 4-ounce can diced green chili peppers with liquid
3 cups chicken broth
Grated cheddar cheese
Sour Cream
Avocado slices
Tortilla chips

Soak the beans in a large pot covered with 2 quarts of water and 1 teaspoon salt for eight hours, preferably overnight, before cooking. Drain and rinse the beans.

Season the chicken with pepper and remaining salt. Preheat the Instant Pot. When it is hot, add 1 Tablespoon of vegetable oil, chopped onion, garlic and cubed chicken to the pot and cook on the Sauté mode with the lid off for about 3 minutes. Stir in the crushed red chili pepper, cumin, diced green chili peppers with liquid from can, chicken broth and soaked beans. Lock the lid on the Instant Pot and cook on Beans/Chili mode for 20 minutes. Let the pressure release naturally for 20 minutes. Then do a quick release. Serve with grated cheddar cheese, a dollop of sour cream, cilantro, avocado slices and tortilla chips.

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