White Chicken Chili

White Chicken Chili is another great soup to make in big batches. I double or triple this recipe and then freeze leftovers. I serve the soup with limes, pickled jalapenos, sour cream, cilantro, and tortilla chips on the side so everyone can top it the way they want. Make quesadillas on the side if you want to supplement your soup. I’ve adapted this recipe from Fed & Fit. You can make this in a pressure cooker or on the stovetop.

Ingredients

4 slices of bacon, chopped into 2” pieces

1 small yellow onion, diced

3 cloves garlic, minced

1 (4-ounce) can diced hot or mild green chilis

1 teaspoon dried oregano leaves

1 teaspoon sea salt

½ teaspoon ground cumin

1/4 teaspoon ground black pepper

4 cups chicken broth

1 1/2 pounds boneless, skinless chicken breast or thighs

1 (15-ounce) can white beans, rinsed and drained

1 -16 oz can corn, rinsed and drained

½ cup sour cream (don’t add if you are freezing)

Juice & zest of 1 lime

Method

Set your Instant Pot to saute mode and cook the bacon in it. Once crisp, remove from the pot and set aside, then drain all but one tablespoon of drippings from the pot.

Add the onion and garlic and sauté for 4 to 5 minutes, until the onion is translucent.

Add the green chilis and cook for 1 minute, until fragrant, then add the seasonings and stir to combine. Pour in the chicken broth and add the chicken, beans, and corn.

Using the manual setting, place the lid on the pot, making sure the valve is sealed, then set it to cook for 15 minutes. Once the 15 minutes are up, turn the valve to “venting” to manually release the pressure.

Remove the chicken from the pot and shred it with two forks, then return it to the pot and stir in the sour cream and lime. If you are freezing the soup, do not add sour cream.

If making this on the stovetop, use either rotisserie chicken or cook chicken separately. You’ll need about four cups of shredded chicken. You start the same way, but add the cooked chicken when you add the broth, corn, and beans. Bring the pot up to a boil, then cover the pot & simmer for 10-15 minutes.