White Chicken Chili
Easy white chicken chili made with bold flavors, simple whole ingredients that make this a crowd favorite.
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Ingredients
- 1 Whole Chicken, shredded
- Homemade bone broth or 2 32oz containers of chicken broth
- 2 16 oz. cans Great northern beans, drained
- 1 pint Salsa verde
- 1 large Onion, diced
- 1 tbsp Butter
- 4 cloves Garlic
- 1 bunch Cilantro, chopped
- 1 tsp Ground Cumin
- salt and pepper
Instructions
- Add whole chicken to Instant pot and fill with water until the chicken is mostly covered in water. Season with 1 tsp salt, a few grinds of pepper, and 4 garlic cloves. Close lid and set to 30 minutes on the poultry setting. When the timer has gone off, open with manual release. Once the pressure has been released, open lid and move chicken to cutting board to cool. Remove chicken meat from the bones.
- Add bones back into the Instant Pot and add more water until the pot is filled. Replace lid and set on manual function for 45 minutes.
- While the broth is being made, dice a large onion and add to a Dutch oven with a 1 tbsp of butter. Sauté on medium heat until the onion is tender and translucent.
- Drain great northern beans and add to sauteed onion, along with the salsa verde and shredded chicken.
- When the broth is done in the Instant Pot, use manual release. Once pressure is fully released, open lid and remove the bones from the broth. Add broth to the Dutch oven.
- Season with 1 tsp of ground cumin and salt to taste. This will vary based on the different salsa verdes used. Continue to heat until boiling to allow flavors to fully incorporate.
- Roughly chop the cilantro and add to the chili right before serving.
- Additional toppings:Sour cream, shredded Monterey jack cheese, chopped green onions, lime wedges, and tortilla chips.
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