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White Chicken Chili Recipe

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White Chicken Chili image


This recipe for White Chicken Chili, by , is from Emily's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Emily Jacobs


2 chicken breasts
2 cups water
2 tsp salt
2 15 oz cans black beans drained
1 onion diced
15 oz creamed corn with juices
1 cup salsa
2 small jalapeņos diced
1 tsp chili powder
1/8 tsp ground cayenne pepper
1/3 cup Creamy Ranch dressing
1/4 cup heavy cream

4 oz cream cheese cut into fours

How to make White Chicken Chili:
Place chicken breasts, 2 cups of water and 2 tsp salt into the instant pot. Set on high pressure for 20 minutes.
Remove chicken breasts after natural depressurizing and shred. Transfer back into the instant pot and add the remaining ingredients ending with the cream cheese on top.
Set on Manual High pressure for another 20 minutes. Once steam is released or depressurized open and whisk everything together. Serve garnished with sour cream and cheddar cheese if desired.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
prep 20 min/cook 20 min
Personal Notes:
Personal Notes:
CAUTION: Please use the instruction manual for the instant pot prior to use.
CROCKPOT INSTRUCTIONS: Toss everything together and cook over low heat for 6 hours. Remove chicken and shred. Transfer back and whisk everything together before serving.
Note: The water remains when taking the chicken out to shred. Beans are to be drained, however the corn juices remain.

Nutrition per serving
Serving: 1servingCalories: 305kcalCarbohydrates: 32gProtein: 19gFat: 12gSaturated Fat: 5gCholesterol: 52mgSodium: 956mgPotassium: 647mgFiber: 9gSugar: 3gVitamin A: 504IUVitamin C: 4mgCalcium: 56mgIron: 2mg




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