A meaty, beefy red chili is delicious, but sometimes we want something a bit lighter. The recipe below is spicy and bold, but because it uses chicken instead of beef, white beans instead of pinto beans, and salsa verde in place of the heavy hit of red chiles, it comes across as decidedly more delicate. It’s still a filling meal, but one that won’t weigh you down.
Serve this dish with crispy baked tortilla strips for a bit of crunch. Another option is to slice up 5 or 6 tortillas into strips and add them to the chili once it has finished cooking to thicken the sauce. Either way, this chili is perfect on its own, but we wouldn't fault you for topping it with shredded cheese, more sour cream, or a few spoonfuls of hot salsa.
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Cooktop Cove
Instant Pot White Chicken Chili
6
10 minutes
20 minutes, plus 15 minutes to come to pressure
45 minutes
3 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
1 rotisserie chicken, bones and skin removed, meat shredded
1 tablespoon cumin
2 teaspoons chili powder
2 teaspoons ground coriander
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher Salt
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (7-ounce) can diced mild green chiles
1 1/2 cups salsa verde
3 (14.5-ounce) cans white beans, drained and rinsed, one can mashed with a potato masher
4 cups chicken broth
1 cup sour cream
Juice of 1 lime
Heat the oil in the Instant Pot using the sauté function. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Stir in the garlic and cook 30 seconds more.
Add the chicken, cumin, chili powder, coriander, oregano, salt, and pepper and stir to mix. Stir in the tomatoes, chiles, salsa, beans, and broth.
Close the lid of the Instant Pot and turn the valve to the sealing position. Cook on high pressure for 10 minutes. When the cooking time is up, let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
Just before serving, stir in the sour cream and lime juice.
