White Bean Chicken Chili

Ingredients:

  • Shredded Three Sisters Ranch chicken

  • 1 tbsp Olive oil

  • 1 small onion, chopped

  • 4 garlic cloves, minced

  • 3 (14 oz) cans Great northern beans, drained and rinsed

  • 32 oz chicken stock

  • 1 (14 oz) can Mild green enchilada sauce

  • 1 (14 oz) can Yellow corn, drained

  • 1 (4 oz) can green chilies

  • 1 tsp Cumin

  • 1 tsp Chili powder

  • 1/2 tsp Redmond Real Salt

  • 1/4 tsp freshly ground pepper

  • 1 lime, juiced

How to Cook:

Sauté onion and garlic in oil until soft. I usually do this in my Instant Pot on Sauté mode.

Add all remaining ingredients except the lime juice to the pot and give a good stir. Set the pot to slow cook for a few hours.

When ready to serve, add in lime juice and serve with any additional toppings--the cotija cheese is a favorite.

Note: For shredded chicken, you can cook a whole chicken in the Instant Pot before hand, or use any leftover roasted chicken from the day before.

Diane Kahanek