White Chicken Chile
A healthy-ish chile for a quick midweek meal. What could be better? This one was inspired by the Pioneer Woman, and is amazingly healthy compared to what you’d expect from her recipes. This one is a winner.
Ingredients:
3 tablespoons Costco taco mix
1 tsp kosher salt
½ tsp freshly ground black pepper
3 Tbsp olive oil
4 skinless, boneless chicken breasts (1 ½ to 2 pounds total)
4 cups low-sodium chicken broth
½ cup heavy cream
2 Tbsp masa harina
Two 15-ounce cans cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles, drained
One 16-ounce can corn
2 cups grated mix cheddar/mozzarella cheese
1 avocado, diced
4 to 6 lime wedges
1. Add olive oil to a pressure cooker, set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
2. Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
3. Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
4. Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
5. Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges and nacho chips.
Enjoy!