Serves: 6 | Level: Easy | Approximate Time: 30 minutes
Ingredients:
- 2 pounds chicken breast, cubed
- 1 tablespoon avocado oil
- 2 tablespoons Addy Daddy Chili seasoning, divided
- 1/2 medium onion, chopped
- 2 cups corn (frozen or fresh)
- 4 ounces Hatch green chilies
- 4 cloves of garlic, minced
- 4 cups low-sodium chicken broth
- Two 15-ounce cans Cannellini Beans, drained and rinsed
- 1 package cream cheese
- 1/2 teaspoon sea salt (or to taste)
Directions:
1.) In a large bowl, toss the cubed chicken with one tablespoon of avocado oil and one tablespoon of Addy Daddy Chili seasoning until the chicken is well coated.
2.) Using the sauté function on the pressure cooker, sear the chicken until browned. Once browned, remove the chicken from the pot and set it aside.
3.) In the same pot, sauté the chopped onions, corn, and minced garlic for about 4 minutes. Deglaze the pot with the chicken broth, scraping up any browned bits from the bottom.
4.) Return the browned chicken to the instant pot and add the drained Cannellini Beans and Hatch green chilies.
5.) Cover the pressure cooker and set it on high pressure for 15 minutes.
6.) After the cooking time, release the pressure manually and carefully remove the chicken from the pot. Shred the chicken using two forks.
7.) Stir the cream cheese into the pot with the remaining tablespoon of Addy Daddy Chili seasoning. Add the shredded chicken back into the pot.
8.) Close the pot and set it on high pressure for an additional 5 minutes.
9.) Once the 5 minutes are up, release the pressure valve. Taste the soup and adjust the seasoning with sea salt if needed.
10.) Garnish the Addy Daddy White Chicken Chili with your favorite toppings, such as shredded cheese, chopped green onions, or fresh cilantro.
11.) Serve and enjoy this flavorful and hearty White Chicken Chili!
