This White Chicken Chili recipe is heavily adapted from the recipe in Cook Once, Eat All Week. It is still great, and has been altered to eat our current eating style.
White Chicken Chili
~3 C Shredded Chicken
1 Can Cannellini Beans (or 2 cups of precooked beans from dry)
1 Can Whole Kernel Corn (or equivalent of freeze dried or frozen corn, can also use creamed corn)
~1 Tbsp Jalepenos diced, (use fresh or frozen for HI)
~⅓ C freeze dried Onion (dehydrated, fresh, or frozen would also be good options)
~1 Tbsp dried oregano
~1 Tbsp minced garlic (dried or fresh would be fine too, adjust amount accordingly)
1 C Heavy Whipping Cream
Water for sealing and to adjust consistency
Options for garnish might be green onions, cheese, crackers, etc depending on your dietary needs.
Cook chicken in Instant Pot for 35 minutes at High Pressure.
Dice jalapenos, and ready any garnishes you might want while the chicken cooks.
Remove to a plate or container and shred when it is cool.
Add jalapenos, beans, corn, onion, oregano, and garlic to the Instant Pot and broth from the chicken.
Stir, then cook at High Pressure for 5 minutes.
After done, release pressure, add chicken and cream to the pot, and stir.
Add desired garnishes and enjoy!
DISCLAIMER: I am not a medical professional, I am just sharing what I have read and learned, or what has worked or not worked for me.
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