White Chicken Chili

foursistersdish.com

DMH instant pot recipes

2 T. olive oil

2 medium yellow onions, diced*

4 medium jalapeño peppers, seeded, diced (reduce for lessened spice)

4 4-oz. cans (2 c.) chopped Hatch** green chiles; don’t drain (I use mild on these - more for flavor than heat)

4 cloves minced fresh garlic (or about 2 tsp. minced jarred garlic)

1 1 ⁄ 3 c. low-sodium chicken broth (can always add more if you need it, but you don’t want it too soupy)

4 c. cooked shredded chicken breast

3 cans cannellini beans, drained well

3 T. fresh lime juice (I just juice one small lime)

1 T. cumin

1 to 3 tsp. crushed red pepper flakes (I do the whole tablespoon because I like it spicy!)

2 ⁄ 3 c. cilantro (about ½ a bunch) chopped; reserve some for garnish

1 1 ⁄ 2 tsp. garlic salt

Optional garnishes/accompaniments ( not figured in WW points): sliced avocado, shredded Monterey jack cheese, tortilla chips, and/or a cilantro sprig.

Directions at foursistersdish.com

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