Serves 5
INGREDIENTS:
- 1 onion diced
- 1 T oil
- 2 cloves garlic, minced
- 2 large chicken breast, frozen
- 2 4 oz cans diced chilies, mild
- 3 cans white beans, rinsed and drained
- 4 cups chicken broth
- 1 tsp salt
- 2 tsp cumin
- 1/4 tsp chili powder
- 1/2 tsp pepper
- 1 tsp dried oregano
- 1 cup sour cream reserved for end
DIRECTIONS:
Instant Pot
- Using the “sauté” feature, cook the onion in the oil until onion is translucent, stirring often.
- Add garlic, broth, chicken, beans, green chiles, and seasonings.
- Push the “cancel” button, then seal the lid (make sure the steam valve is sealed), hit “manual”, and set it for 19 minutes.
- Once it beeps, allow the pressure to release naturally (don’t open the steam vent) which will take about 10 minutes.
- Once done, shred the chicken and mix in the 1 cup of sour cream. Serve and garnish with cilantro, lime, avocado, cheese, corn chips, or whatever tickles your fancy!
Crockpot
- Combine onion, garlic, oil, broth, chiles, beans, seasonings, and the frozen chicken.
- Cook on low for 6-8 hours or high for 4-5 hours.
- When it’s done cooking shred the chicken and add the 1 cup sour cream.
- Garnish with cheese, corn chips, lime, cilantro, avocado, etc.
