High-protein White Bean Chicken Chili
4
servings30
minutes40
minutes300
kcalIngredients
2 tbsp extra virgin olive oil
1 medium yellow onion, diced
6 garlic cloves, minced
1-4 oz can mild diced green chiles
2-14 oz cans cannellini beans, drained/rinsed
1 red bell pepper, deseeded/chopped
1.5 lb boneless skinless chicken breasts (3)
2 c chicken bone broth (sub stock)
1-2 tbsp chili powder, to taste
1 tsp sea salt
2-2½ tsp ground cumin
1 tsp dried oregano
⅛ tsp black pepper
½ lime, juice
½ c canned light unsweetened coconut milk
2 tbsp cream cheese (I used DF)
Optional: 1 small jalapeno, deseeded/membranes removed (leave whole and remove after cooking)
For serving: chopped cilantro, radishes, lime wedges, tortilla chips, shredded cheese, sour cream, sliced avocados
Directions
Set Instant Pot to saute function, and add oil once hot. Saute onion until golden, then add garlic and bell pepper. Saute for 5 minutes, then add all spices, 1 can of beans, and saute for 30s. Press cancel to stop saute, then add chicken and chicken bone broth. Pressure cook for 10 minutes, and allow pressure to release naturally for 10 minutes.
Remove the chicken from the pot, and shred with 2 forks, then return to the pot, add coconut milk and cream cheese, and set to saute function for 5-10 minutes, until creamy and smooth. Add the 2nd can of white beans. Mix, and remove from heat. Add lime juice, and taste for salt/pepper.
