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White Chicken Chili - FULL CAL

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Course: Main Meals
Keyword: Week 5
Cooking Method: Instant Pot, Stovetop
Recipe Type: Batch Cook, Poultry
Servings: 2 servings
Calories: 501kcal

Ingredients

  • 12 oz chicken breasts cubed
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 4 oz hatched green chiles
  • 1 medium red bell pepper finely chopped
  • 1/2 cup white onion finely chopped
  • 2 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic minced
  • 1/2 tsp sea salt

FOR SERVING:

  • avocado 1/4 a small avocado, sliced, per serving
  • cilantro chopped
  • lime wedges

Instructions

  • HEAT olive oil in a Dutch oven over medium/high heat. Add chicken and onion. Cook uncovered until chicken begins to brown. Stir in garlic, cumin, oregano, sea salt, bell pepper and green chiles. Cook 5 minutes.
  • POUR in chicken broth and bring to a boil. Simmer for 15 minutes. Pour in heavy cream and stir well. Simmer 5 minutes. Divide into 2 servings. Serve with fresh lime, cilantro and 1/4 cup slices avocado.

ALTERNATE INSTANT POT DIRECTIONS:

  • USING saute function on instant pot, do step 1 above, OR if rushed, throw everything in at once without sauteeing.
  • ADD chicken broth & heavy cream. Set to manual high pressure for 10 minutes. If doubling batch or more, increase pressure cooking time by 7-10 minutes for each time you increase the recipe.

Nutrition

Calories: 501kcal | Carbohydrates: 17g | Protein: 42g | Fat: 29g | Fiber: 4g | Net Carbs: 13g