Instant Pot White Chicken Chili

flavormosaic.com

Ann Shumate Foster

subheading: Add BEFORE Pressure Cooking:

1 small onion (See Note 1 for onion and garlic)

2 cloves garlic, minced (See Note 1 for onion and garlic)

1 cup chicken broth (Recommend using Low Sodium Chicken Broth)

2 boneless, skinless chicken breasts

3 Tablespoons Taco Seasoning (Recommend using my homemade version)

Salt and Pepper To Taste (See Note Below)

2 (15-ounce) cans cannellini beans or Northern beans

1 (16-ounce) jar salsa verde (Green Salsa)

1 (10-ounce) can diced tomatoes and chilies (use plain diced tomatoes if can't find it)

subheading: Add AFTER Pressure Cooking:

1 (15-ounce) can corn

8 ounces cream cheese, cubed

8 ounces shredded Monterey Jack cheese

subheading: For Garnish:

1 tablespoon sour cream (per serving)

4 slices jalapenos (per serving)

shredded cheese

chopped avocados

chopped cilantro

Directions at flavormosaic.com

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