White Chicken Chili
My kids loved this chili tonight and get this; two of my three kids asked for it in their thermos cups for their lunches this week!! #momwin #kidapproved
Step-by-step instructions are saved in my story highlights!
Ingredients:
- 1 medium white onion, chopped
- 1 can mild green chiles
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1/4 teaspoon dried oregano
- 4 cups of chicken bone broth
- 2 (15 ounce) cans chickpeas, rinsed and drained
- ¾ teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 1/2 pounds frozen boneless chicken breasts
- 1 cup of frozen corn
- 1 lime, juiced
For garnish:
- Tortilla strips or chips
- Avocado slices
Instructions:
- In your instant pot, combine all the ingredients except one can of chickpeas.
- Set on Manual setting, high pressure for 6 minutes.
- After it comes to pressure, remove the chicken and shred.
- Finally, add the remaining can of rinsed and drained chickpeas and ½-1 cup chicken broth to a blender. Blend until smooth, adding a little more water if necessary.
- Pour blended chickpeas into the soup pot. Add the shredded chicken and stir all together. Serve with tortilla chips and avocado.
- Enjoy!
To make in your crockpot, add all ingredients into your crockpot. Cook on high for 3-4 hours or low for 6-7 hours, remove chicken and shred, then add back the chicken to the slow cooker and add blended chickpeas, stir to combine — season to taste.