Soups - Instant Pot White Chicken Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1.5 to 2 pounds skinless, boneless chicken thighs 1 1/2 cups chicken broth
1 (14.5oz) can diced tomatoes 1 (4.5 oz) can diced green chiles
2 tablespoons heavy whipping cream 1 1/2 teaspoons chili powder
1 teaspoon salt 1 teaspoon dried parsley
1 teaspoon cumin 1/2 teaspoon garlic powder
1/2 teaspoon onion powder 1/2 teaspoon dried oregano
1/2 teaspoon black pepper 8 oz cream cheese, cut into 6 to 8 pieces
1 1/2 cups (10 oz) cauliflower rice, frozen or fresh
toppings for chili- avocado, limes, cheese, cilantro
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Directions: |
Directions:1
Add chicken thighs, chicken broth, diced tomatoes, green chiles, and seasonings to the liner of the Instant Pot. Stir to combine.
2
Spread cubed cream cheese around the chili broth mixture. Secure the Instant Pot lid and set the valve to seal. Pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes before releasing the remaining pressure manually by turning the valve to vent.
3
Shred chicken using an electric mixer or two forks.
4
Add cauliflower rice. Let set for 2 minutes until cauliflower rice is heated through.
5
Slow Cooker Instructions Add the chicken broth, diced tomatoes, diced chiles and
seasonings to the liner of a slow cooker. Mix to combine. Add in chicken thighs and
cream cheese. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours. Twenty minutes before you want to eat, add in cauliflower rice |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: 6 Servings
352 Calories
20.2g Fat
30.8g Protein
6.5 Net Carbs
Creamy keto white chicken chili made with tender chicken thighs, cauliflower rice and a spicy, creamy broth. This beanless white chili is a hearty bowl of comfort on a cold Fall or Winter day. Options to cook in the Instant Pot, slow cooker and stove top.
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