Fast White Chicken Chili
This yummy recipe adds a mixture of heavy cream and masa harina to thicken up the chili as it cooks in the pressure cooker.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 361
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 361
1 tablespoon ground coriander ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons olive oil
4 skinless boneless chicken breasts
3 cups chicken broth
1/2 cup heavy cream
2 tablespoons masa harina
2-15 ounces cans cannelli beans drained and rinsed
2-4 ounces cans chopped green chiles drained
1-10 ounces bag frozen corn
2 cups grated Monterey Jack cheese
1 avocado diced
4 to 6 limes wedges
Directions:
Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.
Source: foodnetwork.com
Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
