Chicken Black Bean White Chili October 23, 2020 13:48

Everytime Fall weather comes around it makes me want to experiment with recipes. I see this one: https://www.thechunkychef.com/slow-cooker-creamy-white-chicken-chili/ for a slow cooker, White Chicken Chili one night and I knew I couldn't get it out of my head until I tried it. 

But me remembering to do ANYTHING in the morning, like putting stuff in a crockpot or meal planning like that just doesn't happen sometimes. So with my brother coming over for dinner on a weeknight, I adjusted this recipe to make in my Quickcooker (The Pampered Chef version of an instapot) Plus, I am weird and picky (which is probably why I learned how to cook in the first place) So I modified and make the recipe below. 

This is SO good, I have been craving it, pretty much since I stopped eating it. So there is what I am now calling Chicken Black Bean White Chili

    • 1 lb boneless skinless chicken breasts - trimmed of excess fat
    • 2 Tsp Onion Powder
    • 2 cloves garlic - minced
    • 1 1/2 Cups Water
    • 2 Tsp Chicken bullion powder
    • 2 15oz cans Black Beans - drained and rinsed
    • 1 Cup Chopped sweet peppers
    • 1 Diced Jalapeno 
    • 1 Cup Frozen whole kernel corn 
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1 tsp cumin
    • 1 tsp Italian Seasoning (The original recipe had called for Oregano, but I didn't have any, and the results were so good, I probably won't make it any other way) 
    • 1/2 tsp chili powder
    • 1/4 tsp cayenne pepper
    • 4 oz reduced fat cream cheese - softened
    • 1/4 cup half and half

INSTRUCTIONS

  • Add Salted and peppered chicken breasts to Instapot (Quickcooker) with 1 cup of water
  • Cook on high pressure for 15 min.
  • Release Pressure
  • Add minced garlic, Black Beans, Peppers, corn, chicken bullion and all remaining spices, mix in so covered in liquid. If you want the mixture to be more liquidy add the other 1/2 cup of water.
  • Use High Pressure for 5 min.
  • Release pressure
  • Remove chicken and shred, add back to pot
  • Put the cream cheese in a small bowl and slowly whisk in the half and half (f you do this to quickly it will end up chunky or grainy with the cream cheese)
  • Add the cream cheese to the pot mixture, stir and serve with tortilla or corn chips.