WHITE CHICKEN CHILI

One reason I love cooking in the fall is that it can be so easy. Meals can be prepped in advance and leftovers of soups and pasta are always much better the next day than a summer salad. This recipe for White Chicken Chile is a staple in my house in the fall. It is full of flavor, feeds the soul, and is one of the meals that just makes you feel warm and cozy.

You can make this in your Instant Pot or on the stove, and you can take as many shortcuts as you want. I usually skip browning the meat and make up for that by giving the spices a chance to bloom with a deep saute. I have even done this quickly by using a rotisserie chicken! Dinner doesn’t have to be a huge stress, and I love recipes that give me the flexibility to make them work for whatever my day looks like.

This particular recipe isn’t too spicy that your kids won’t also be able to love it. I call any meal that I don’t have to make accommodations for my kid a win. There is a lot of flavor, but if you wanted to kick up the heat, you can add your favorite hot sauce, sprinkle in some cayenne, or increase the chile powder.

WHITE CHICKEN CHILI

SERVES 6-8

INGREDIENTS

• Two tablespoons of olive oil
• One white onion, chopped
• One green or red pepper, chopped
• One 8 oz can of green chilies, chopped
• Four cloves of garlic, minced
• 1 tsp salt
• 1 tsp chile powder
• 1 tsp cumin
• 3/4 tsp smoked paprika
• 1/2 tsp pepper
• 1 packet of Sazon
• 3/4 tsp Adobo
• 1 can cannellini or Northern beans, rinsed
• 3 chicken breasts, cubed into bite-size pieces
• 32 oz chicken broth
• cilantro
• 1/2 – 1 cup sour cream or full-fat Greek yogurt
• Avocado, cilantro, cheese, or chips for serving

INSTANT POT INSTRUCTIONS

Turn your Instant Pot to Saute. Allow the pot to heat up, then add in olive oil, onions, peppers, and salt. Cook until they are soft, with some nice golden color. Add in green chiles and garlic and saute for another minute.

Next, add in all of your seasons, from Chile powder to Adobo. Allow the seasoning to become fragrant by cooking for 2-3 minutes.

Stir in your beans, chicken and broth. Tie a little bunch of cilantro in and place on top of the soup.

Set the Instant Pot to Poultry or Soup for 6 minutes. When the timer is done, allow pressure to naturally release.

In a separate bowl, add your sour cream. Whisk in a 1 cup of hot broth a little at a time. This ensures that your soup will be creamy and rich with no lumps. Add this mixture back into the broth.

Serve with diced avocado, additional cilantro, warm tortillas, or shredded cheese.

STOVE TOP DIRECTIONS

Heat a heavy bottom stock pot over medium-high heat. Add in olive oil, onions, peppers, and salt. Cook until they are soft, with some nice golden color. Add in green chiles and garlic and saute for another minute.

Next, add in all of your seasons, from Chile powder to Adobo. Allow the seasoning to become fragrant by cooking for 2-3 minutes.

Stir in your beans, chicken and broth. Tie a little bunch of cilantro in and place on top of the soup.

Cover the pot and simmer over medium-low for 30 minutes, stirring occasionally.

In a separate bowl, add your sour cream. Whisk in a 1 cup of hot broth a little at a time. This ensures that your soup will be creamy and rich with no lumps. Add this mixture back into the broth.

Serve with diced avocado, additional cilantro, warm tortillas, or shredded cheese.

---

I hope you enjoy this warm bowl of love from my kitchen to yours!