Ingredients
- 1 lb Chicken Breast
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Salt
- 1⁄2 tsp Smoked Paprika
- 1⁄2 tsp Black Pepper
- 1⁄4 tsp Cayenne Pepper Optional
- 1 small Yellow Onion Diced
- 3 cloves Garlic Minced
- 1 15 oz can White Beans Drained and Rinsed
- 1 4 oz can Diced Green Chilis
- 1 15 oz can Corn Drained
- 1 cup Salsa Verde
- 2 cups Chicken Broth
- 1 tbsp Cornstarch
- 1 tbsp Water or Milk
- 1⁄4 cup Sour Cream
- 2 ozs Cream Cheese Softened
Instructions
Instant Pot Method
Season the chicken breasts evenly on both sides with the chili powder, cumin, salt, smoked paprika, black pepper, and cayenne pepper. Place the chicken breasts into the bottom of a 6 quart or larger instant pot.
To the pot add the onion, garlic, beans, green chilis, corn, salsa and broth. Stir briefly to combine.
Place the lid on the pot and set the valve to sealing. Cook on manual (pressure cook) for 10 minutes. Allow the pot to natural release for 10 minutes, the release any remaining pressure. Once the pressure is released, open the lid and turn the pot off. Then, turn the pot to the sauté or soup setting.
In a small bowl whisk together the cornstarch and water. Whisk into the boiling soup constantly for about 1 minute, until thickened.
Turn off the pot and stir in the sour cream and cream cheese until smooth.
Serve immediately. Leftovers can be stored in the refrigerator for up to 3 days.
Slow Cooker Method
Season the chicken breasts evenly on both sides with the chili powder, cumin, salt, smoked paprika, black pepper, and cayenne pepper.
Place the chicken in the bottom of a 6-quart or larger slow cooker. Top with the diced onion, minced garlic, white beans, green chilis, corn, salsa verde, and broth. Stir to combine.
Place the lid on the slow cooker and cook on low heat for 6-8 hours, or high heat for 3-4 hours.
Turn the slow cooker to HIGH (if you had been cooking on low). Remove the chicken and shred, while keeping the slow cooker covered.
In a small bowl whisk together the cornstarch with the cold milk or water until smooth.
Remove the lid from the slow cooker and return the chicken, then, whisk in the cornstarch mixture.
Continue cooking on high for 15-20 minutes until thickened.
Add the sour cream to a medium bowl and stir in one ladle full of the liquid from the soup, then stir the sour cream mixture back into the soup.
Stir in the cream cheese until melted.
Source: https://thesaltymarshmallow.com/creamy-white-chicken-chili/#recipe
