Savory with a touch of Creole heat, this White Chicken Chili by High Heels & Good Meals is the perfect, hearty meal for those cool winter nights.
White Chicken Chili
Ingredients
- 2 Teaspoons Tony’s Chili Seasoning Mix, Original or Mild (Your Preference)
- 1 Teaspoon Cumin
- 1 Teaspoon Tony’s Original Creole Seasoning
- 1 Teaspoon Garlic Powder
- 1 Pound Chicken Breast, Cubed
- 1 Link Andouille Sausage, Cubed
- 1 Lime, Juiced
- 1 Onion, Chopped
- 1 Poblano Pepper, Chopped
- ½ Cup Pickled Jalapeños with Juice
- 3 Cloves Garlic, Crushed
- ¼ Cup Sour Cream
- 1 Bag Frozen Corn
- 1 Cup Salsa Verde
- 4 Cups Chicken Broth
- 2 Tablespoons Cornstarch
- 2 Cans Cannellini Beans, Rinsed & Drained
- Garnishes: Monterrey Jack Cheese, Avocado, Cilantro
Instructions
- Plug in Instant Pot and hit sauté.
- Once hot, add olive oil and then sauté onions, poblano pepper and garlic.
- Add chicken and mix until almost cooked. Add andouille sausage and brown.
- Add Tony’s Original Chili Seasoning Mix, Tony’s Original Creole Seasoning, cumin and garlic powder, salsa Verde, jalapeños and juice. Mix well.
- Add juice of one line, chicken broth and cannellini beans. Mix well.
- Turn Instant Pot to pressure cook. Make sure pressure is on high, set for 10 minutes, put the top on and lock it, and then let the chili cook.
- When finished, let the pressure release to let out all the steam and then open the lid.
- Add corn starch slurry to thicken it up a bit, then add sour cream and frozen corn. Mis well.
- Sever and add toppings of your choice.
- Enjoy!
