White Chicken Chili

Serves: 7

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Ingredients

• 1 tablespoon extra virgin olive oil

• 1 cup diced yellow onion

• 4 cloves of garlic, minced

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon salt

• 1/2 teaspoon cracked black pepper

• 1 bay leaf

• 1 1/2 cup low sodium chicken broth

• 1 14.5 oz can diced tomatoes

• 1 15.5 oz can of navy beans (small white beans)

• 2 4.5 oz cans of hot (or mild) diced green chilis

• 1/3 cup chopped cilantro

• 1 lb boneless, skinless chicken breast

• 1/2 cup 0% fat plain Greek yogurt

 

Instructions

​1. Put your Instant Pot on the sauté function and add the oil. Once hot, add the onion and garlic and sauté for 3 minutes stirring every so often.
2. Add in the spices, including the bay leaf, and sauté for another minute to allow the flavor of the spices to bloom. Make sure to stir the entire time and do not allow the spices to burn.
3. Turn off the sauté function and add the rest of the ingredients except for the yogurt. Use a rubber spatula to scrape off anything that is stuck on the bottom of the pot.
4. Give everything a good mix then seal the Instant Pot with its lid and set to high pressure for 20 minutes.
5. It will take a few minutes for the pressure to rise, but once the timer goes off quick release the pressure.
6. Remove the bay leaf and discard it. 
7. Take out the chicken, shred it with two forks before returning it to the pot.
8. Stir in the greek yogurt and serve! 

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Nutritional Information: (Per Serving)

Serving Size: 1 heaping cup

Calories: 208 calories

Total Fat: 4.9 g

Cholesterol: 54.4 mg

Sodium: 839.4 mg

Total Carbs: 32.5 g

Fiber: 6.6 g

Sugar: 4.7 g

Added Sugars: 0 g

Protein: 25.7 g

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Key words: chili, white chicken chili, instant pot recipe