About the Recipe
This recipe is a combination of two white chili recipes: Loaded Veggie White Chili from “The Wellness Remodel” by Christina Hall and Cara Clark and “Instant Pot White Chicken Chili” on ifoodreal.com. I have tweaked the recipe and made it my own (and Hoxsey compliant) but always want to give credit! This can also easily be changed into a meatless meal because the chicken is a minor player here. The chili itself is so flavorful! Enjoy!
Ingredients
1 medium onion, diced
3-4 garlic cloves, minced
1 poblano pepper, seeds and ribs removed, diced
2 jalapeño peppers, seeds and ribs removed, diced
½ bag of organic fire-roasted corn (I use Whole Foods Brand but any non-GMO corn will work)
2 – 15oz containers of cooked cannellini beans, drained and rinsed*
2 - 4oz cans of organic diced green chilies**
Organic boneless, skinless thighs
3 Tbsp of Mexican seasoning
2 Cups of low sodium (or homemade) chicken or vegetable broth. NOTE: Hoxsey family – be sure to READ the ingredients on broth! Many of them have sugar and/or tomatoes and/or vinegar in them!
Cilantro
½ cup Greek yogurt
½ cup non-dairy cream cheese
Salt and Pepper, to taste
Avocado (for garnish)
* I use the organic, cooked beans in the cardboard containers from Whole Foods. They have no salt or any other ingredients. If you are unable to use these or something similar, you can cook the cannellini beans in your Instant Pot or on the stove.
** Canned items are discouraged on Hoxsey; however, I make an exception for this recipe, which is my personal decision. Feel free to use diced fresh green chilis if you want to stay away from anything in a can.
Preparation
Step 1
Chop your veggies- onion, garlic, poblano, and jalapeño. Add to pot.
Step 2
Add the corn, beans, green chilis and Mexican seasoning. Stir everything together. Step 3
Add chicken (if you are using an Instant Pot, the chicken can be frozen or thawed). I don’t cut it up because it shreds on its own. Step 4
Add broth and stir well to ensure chicken is well mixed with seasoning and veggies. Step 5
Instant Pot – high pressure for 30 minutes, then natural release for 30 minutes. Truthfully, this recipe gets better and better the longer it sits. I would highly recommend no less than 30 minutes of release but you could extend it as needed. Step 6
Right before you are ready to eat, add yogurt and cream cheese (feel free to use only one or the other, this is only adding a bit of creaminess). Also add cilantro. Stir well. Step 7
Give it a taste and add additional seasoning as needed. Step 8
Garnish with avocado, cilantro, shredded cheese (mozzarella or pepper jack for Hoxsey) and/or chips.