https://www.copymethat.com/r/6OqHCfIAc/white-chicken-chili/
56994607
R8WUaXw
6OqHCfIAc
2024-05-21 08:55:23
White Chicken Chili
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Ingredients
- 4 medium skinless, boneless chicken breasts
- 4 cups chicken stock
- 1 clove garlic minced
- 1 medium onion diced
- 1 (15-ounce) can white beans, drained
- 1 (4-ounce) can diced green chilis, with liquids from chilis
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chopped fresh oregano
Steps
- Stovetop
- Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot over medium heat. Add chicken stock and cook until tender, about 15 minutes.
- Shred chicken with two forks and then add back to the liquid.
- Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano.
- Stir until well-combined. Taste for flavor and adjust to your preference.
- Simmer over low heat for about 5 minutes. Remove from heat and serve.
- Slow Cooker
- Add chicken, chicken stock, garlic, onion, chilis, oregano, cumin, chili powder, salt and pepper to a 6-quart slow cooker.
- Cook for 8 hours on low.
- Shred chicken with two forks and stir in white beans and fresh oregano and cook for another 10 minutes. Serve.
- Instant Pot
- Add the chicken, chicken stock, garlic, onions, beans, chilis, oregano, cumin, chili powder, salt and pepper to your Instant Pot and secure the lid with the vent closed.
- Set you Instant Pot to High pressure for 20 minutes.
- Allow the pressure to release naturally for 10 minutes and then, using a pot holder, carefully use the quick release.
- Remove the lid from the Instant Pot and shred the chicken using two forks.
- Stir to combine all of the ingredients and serve.