Description
Fast White Chicken Chili is a creamy, hearty, and flavorful pressure cooker meal you can make in just 30 minutes. Perfect for weeknight dinners, it’s loaded with chicken, beans, and zesty spices.
Ingredients
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 skinless, boneless chicken breasts (1.5 to 2 pounds)
3 cups low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons masa harina
Two 15-ounce cans cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles, drained
One 10-ounce bag frozen corn
2 cups grated Monterey Jack cheese
1 avocado, diced
4 to 6 lime wedges
Instructions
- In a small bowl, combine the coriander, cumin, oregano, paprika, red pepper flakes, salt, and pepper.
- Set your pressure cooker to the saute setting and heat the olive oil. Add the chicken breasts and sprinkle with the spice mixture. Sear the chicken briefly until lightly browned.
- Pour in the chicken broth. Secure the lid, set the valve to sealing, and cook on manual for 6 minutes.
- Once done, use the quick-release method to release the pressure. Remove the chicken and shred it using two forks.
- In a small bowl, whisk the heavy cream and masa harina until smooth.
- Switch the pressure cooker back to saute mode. Return the shredded chicken to the pot, then stir in the cream mixture, beans, green chiles, and corn. Let it simmer for about 10 minutes, stirring occasionally, until the chili thickens.
- Serve the chili hot, topped with grated Monterey Jack cheese and diced avocado. Add a squeeze of lime for extra brightness.
Notes
Chicken thighs can be used for extra flavor.
Store leftovers in the fridge for 4 days or freeze up to 3 months.
Adjust spice level by omitting red pepper flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Carbohydrates: 30g
- Protein: 38g