White Chicken Chili

Another fall favorite! Great alternative when you can find a deal on chicken!

  • PREP
    30 Minutes
  • COOK
    30 minutes
  • TOTAL
    1 Hour

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts

  • 4 teaspoons dried oregano

  • 1/2 teaspoons salt

  • 1/2 teaspoons pepper

  • 2 teaspoons ground cumin

  • 4 tablespoons olive oil

  • 2 medium onion

  • 1 jalapeno pepper

  • 8 garlic cloves

  • 2 cans (15 oz. each) cannellini beans

  • 4 cups chicken broth

  • 1 1/2 cups shredded cheddar cheese

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Instructions

  1. Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to pressure cooker.
  2. In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to pressure cooker.
  3. In a bowl, mash 1 cup of the beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture.
  4. Set cooker to 30 minutes, and allow pressure to release naturally. Stir before serving. Serve with cheese and toppings if desired.

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