Instant Pot White Chicken Chili

sugarfreemom.com

Patricia Koenig

2 tablespoons butter (or ghee) (or olive oil for dairy-free)

24 ounces chicken breasts boneless and skinless (or 670g)

2 ounces yellow onion (or 60g)

1.5 teaspoon ground cumin

1 teaspoon ground coriander

2 teaspoons dried oregano

½ teaspoon paprika

¼ teaspoon cayenne pepper (optional)

1 teaspoon sea salt flaked (or to taste)

½ teaspoon black pepper (or to taste)

4 ounces green chiles (1 - 4oz can chopped, mild)

1 small jalapeno

2 cloves garlic minced

2.5 cups chicken broth

¼ cup heavy whipping cream

2.5 ounces cream cheese (or 80g) (for dairy-free use ⅔ cup coconut milk to replace heavy cream and cream cheese)

optional: ½ teaspoon xanthan gum

subheading: Optional Toppings:

¾ cup Monterey jack cheese shredded (or Mexican or cheddar cheese) (or 85g)

1 avocado cubed

3 tablespoons fresh cilantro chopped

⅓ cup sour cream

sliced jalapenos

lime wedges

Directions at sugarfreemom.com

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