Where I live, Fall hit us quicker then usual!
It went from being hot and sunny to chilly and raining in no time.
What better way to embrace Fall than with warm chili?
Here’s my recipe for White Bean Chicken Chili
3lbs Chicken Breast (I marinated mine in cilantro and lime juice)
64 oz Chicken Bone Broth
Two 15.5 oz cans of Great Northern Beans
3/4 cup of salsa verde
1/2 cup of heavy whipping cream
Salt and pepper to taste
Cayenne pepper to taste for a little extra umph
Cook your chicken, shred it, and add everything in one pot and keep warm. That’s it!
I cooked my dinner in the instant pot. It was very easy.
Cook the raw chicken on high pressure for 8 minutes, then natural release for 10 minutes. (I didn’t get this step pictured)
I shredded the chicken in the pot and then added all the rest of the ingredients.
I used a hand blender and creamed the beans a little because my family doesn’t really like beans so that’s my trick to hiding them in this chili!
Once I make my bowl, I add fresh diced onion, cilantro and avocado. Maybe add a squeeze of lime!
You could add sour cream, cheese or anything else you like in chili. If you try this recipe, be sure to comment how it came out. 🙂