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Best Recipe For White Chicken Chili Using Instant Pot | Fall Food Friday Collaboration #4 For 2021

My White Chicken Chili Recipe is the best around and you will love it. It is absolutely so good and I haven’t found anyone that doesn’t like it. I used my Instant Pot and because I had used Rotisserie chicken it was so quick. I made a quick Jiffy Mix Cornbread to go with the chili and it was the perfect dish for a wet fall day.
Recipe for my white Chicken chili
I used an 8 quart Instant Pot. If you have the 6 quart you may have to cut this down because with the 8 it was almost running over. 🙂
In your pot put it on saute and melt a stick of butter. Then put your 1 large onion that you have diced up in the pot along with 4-5 stalks of celery that you also diced up. Let this saute until clear and soft. Then add in your chicken, as much as you want. I used a large cooked chicken breast and a small rotisserie chicken that I cut into small pieces. I used 48 ounces of my chicken broth but you could use 32 ounces of chicken broth and the rest water. Just do what you want or what you have in your pantry. Spices were: 1 1/2 tsp of Italian Seasoning, 2 tsp onion powder, 1 tsp KInder’s woodfired garlic, 2 tsp Badia Complete, 2 tsp cumin, 1 tsp ancho chili powder, 1/2 tsp red pepper flakes, 2 tsp kosher salt, 1 heaping tsp of pepper. Now you add 2 cans of cannellini beans and 1 can of Great Northern undrained, 1 7 oz container of green chili’s, 2 12 oz bags of frozen corn. Cook on high pressure for 12 minutes. Then let come down from pressure 10 minutes. Then add 8 oz of softened cream cheese and 1 cup of heavy whipping cream. After cream cheese melts the soup is ready to add to a bowl and top with whatever you like on it…cheese, bacon bits, sour cream, soup crackers. Then Enjoy but I know you will. 🙂
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