With this chicken chili, dinner can be ready and delicious in less than 40 minutes!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- ½ pound chicken breasts, diced into bite-sized pieces
- ½ pound chicken breasts, filleted
- 8 ounces low-sodium chicken stock, divided
- 1 (15 ounce) can cannellini beans, drained and rinsed, divided
- 1 (4 ounce) can chopped green chilies
- 1 (8 ounce) package low-fat cream cheese, cut into cubes
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 avocado, diced, or to taste (Optional)
- 1 bunch chopped fresh cilantro, or to taste (Optional)
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion and saute until soft and translucent, 3 to 5 minutes. Add chicken breast pieces and fillets to the pot. Pour in 1/2 the chicken stock.
- Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Remove filleted chicken from the pot, shred using 2 forks, and return chicken to pot. Stir 1/2 the cannellini beans into the pot.
- Combine remaining stock and beans in a blender and process until pureed. Pour puree into the pot. Add green chiles and return pot to saute mode. Add cream cheese and stir constantly until melted and fully incorporated, about 5 minutes.
- Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 6 g |
| Protein | 32 g |
| Saturated Fat | 8 g |
| Sodium | 846 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
A good, easy, quick, basic recipe that can be adapted to what you have, and tastes great. The ingredient list is proportioned well. I followed the recipe in a general sense, but added potatoes (& additional stock to cover) and streamlined the steps: I didn’t bother with the puree step; put all the items in the pot in the beginning except the beans; used chicken strips only, didn’t cut any chicken, and shredded the chicken in the pot after cooking which resulted in a loose combination of chunked and shredded chicken. It was not as thick and creamy as likely intended. Instead of avocado, added a drained can of artichokes in the end, but either would be great. Will be adding to the regular rotation, and have many ideas for future modifications, with this as my base recipe.