This white chicken chili is packed full of green chilies and chicken thighs. It creates a generous 12 cup batch that is sure to leave some delicious leftovers. A fun alternative to traditional beef chilies.
Course Dinner, Keto Friendly, Multi Cooker
Cuisine Worldwide
Servings 8serves
Calories 509.88kcal
Ingredients
2tbspbutter
1onionmedium, diced
10chicken thighsmedium,boneless,skinless,cubed
300ggreen chiliescanned,diced
2tspsalt
2 tspcumin
2tsporegano
1tspblack pepper
1/2kgfrozen cauliflower
4cupschicken broth
2cupssour cream
1cupheavy whipping cream
Instructions
Turn your Instant Pot on to the saute setting then melt the butter.
Add the diced onion and cubed chicken.
Cook until the chicken looks mostly done.
Add the green chilies, salt, cumin, oregano, black pepper, and frozen cauliflower. Stir together.
Add the the 4 cups of chicken broth. Seal the instant pot then cook on high-pressure for 30 minutes.
Let the Instant Pot sit for 10 minutes before releasing the steam and opening it up.
Whisk in the sour cream and heavy whipping cream. Serve immediately.