White Chicken Chili

This was my first nite really cooking in the new kitchen. It was wonderful!

We are so happy w/ the work and customer service we’ve received from Harding Construction!!! If you’re looking for a kitchen/bath contractor in California’s East LA Co./West San Bernardino Co. area, definitely give Anthony a call for a consultation!

This was delicious!

One of these days, I’ll probably add in some cannellini beans for the hubby and I’ll let you know how that goes over…

White Chicken Chili Recipe

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into bite size pieces
• 13 1/2 oz full-fat coconut milk
• 1 lime, juiced (about 2 Tbsp)
• 1 medium yellow onion, diced
• 1/2 small green bell pepper, finely diced
• 9 slices pickled jalapeños, seeded and diced
• 2 1/2 cups low-sodium chicken broth
• 1 Tbsp extra virgin olive oil
• 4 tsp minced garlic
• 1/2 cup fresh cilantro leaves, chopped
• 2 Tbsp arrowroot flour
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp ground black pepper

Directions

1. Select Sauté – Normal on the Instant pot and wait until screen reads “HOT”.
2. Add 1 Tbsp EVOO and allow to heat 10 secs.
3. Add diced 1 medium yellow onion and sauté for about 3 mins.
4. Add 4 tsp minced garlic and sauté for about 30 secs.
5. Add 1 1/2 lbs cubed chicken, flipping/stirring regularly, until just no longer pink – don’t overcook!
6. Add diced 1 small green bell pepper, diced 9 pickled jalapeño slices, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp oregano, and 2 1/2 cups low sodium chicken broth and stir to blend, then select CANCEL.
7. Seal the Instant Pot lid.
8. Select PRESSURE COOK (or MANUAL) and adjust timer to 10 mins.
9. When cooking cycle completes, do a quick release (QR).
10. While pressure is releasing, combine the 13 1/2 oz coconut milk and 2 Tbsp arrowroot in a medium bowl and whisk together until well-combined.
11. Once pressure pin drops, select CANCEL, then remove lid and set aside.
12. Select Sauté – Normal.
13. Add coconut milk mixture and 1/2 tsp ground black pepper to the Instant Pot and stir to combine.
14. Cook, stirring frequently, until the chili is thickened to your liking. Our preference of thickness takes about 40 mins.
15. Stir in 2 Tbsp lime juice.
16. Transfer individual portions to bowls and top with cilantro as desired.

Nutrition Facts
Servings: 6
Amount per serving
Calories	409
% Daily Value*
Total Fat 26.2g	34%
Saturated Fat 16.2g	81%
Cholesterol 101mg	34%
Sodium 133mg	6%
Total Carbohydrate 9g	3%
Dietary Fiber 2.4g	9%
Total Sugars 3.7g
Protein 35.7g
Vitamin D 0mcg	0%
Calcium 44mg	3%
Iron 3mg	18%
Potassium 557mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#Keto #LowCarb #LowSodium #Paleo #Whole30 #InstantPot