White Chicken Chili

Instructions:

Heat the pressure cooker over medium heat with 2 tablespoons of olive oil. Once hot, add the ground chicken or turkey and cook, breaking up with a spoon, until browned and completely cooked. Remove the cooked meat from the pot and set aside.

Add the onion and jalapeno to the pot and cook, stirring often, until the onions are tender. Add the garlic, oregano, cumin, paprika, salt, and some black pepper and cook for another minute.

Add the chicken broth, beans, chiles with their liquid to the pan along with the cooked ground chicken and stir to combine. Season the chicken breasts on both sides with salt and pepper then them into the pot and lock the lid in place. Cook on high pressure for 30 minutes, turn off the heat and let the pressure come down naturally for 10 minutes, then quick release any remaining pressure.

Remove the chicken breasts from the pot and shred. Stir the shredded chicken back into the pot, lock the lid back in place and cook an additional 10 minutes, then quick release the pressure. Stir in the corn and lime juice and taste for salt and pepper. Thicken the chili by mashing some of the beans against the side of the pot or by using EZ-Gel.

Serve with optional shredded cheese, pickled jalapenos, diced avocado, sour cream, cilantro, green onion, or tortilla chips.

To cook in the slow cooker:
Cook the ground chicken in a large skillet until browned. Remove from the skillet and set aside. Add the onion and jalapeno to the skillet and cook, stirring often, until the onions are tender. Add the garlic, oregano, cumin, paprika, salt, and some black pepper and cook for another minute. Transfer the onion mixture, cooked ground chicken, broth, beans, diced green chiles, and chicken breasts to the slow cooker and cook on low for 8 hours.

For a quick weeknight meal:
Substitue the dried beans for 2 cans of cooked beans that have been drained and rinsed, and the raw chicken breasts for shredded rotisserie chicken meat. Follow the recipe instructions, but cook on high pressure for 10 minutes with a quick release, or simmer on the stovetop for 20 - 30 minutes.