Oct 24 2016
The other day when I bought chicken thighs for a meal I had to buy a pack of 12. I used 4 for that meal and next day Saturday I trimmed the rest and cooked on my Traeger to an IT of 170 deg. Sunday I thought I would freeze them for later but I get an overload in my freezers too fast. It’s cool here so told the wife I would use them and make some white chicken chili Monday.
I had some recipes I had done but wanted something different. I found one by the Neely’s on food network that sounded good to me. I adapted it to do in my Instant Pot and changed some of the ingredients.
I had bought some grilling cheese I wanted to try and thought it would be good with the chili. After my chili was ready and on warm hold I cut two slices of the cheese and fried on med. in a little olive oil. I did for 2 minutes and turned but was a little too soon so let them them go 3 minutes on the other side.
We both had some crushed tortilla chips and sour cream for topping the chili and the fried cheese. We both liked the chili and when my wife went for a second bowl she said I could eat another piece of cheese. I said sorry I could eat one too but too lazy to fry more! The fried cheese would go with about any soup and a lot of pasta dishes.
Smokin Don
Recipe:
White Chicken Chili
Recipe courtesy The Neelys
Adapted for my Instant Pot
Ingredients
2 (14.5-ounce) cans white beans
1 tablespoon olive oil
1 medium jalapeno pepper, minced, I omitted
2 medium poblano peppers, chopped
1 large onion, chopped I added 2 sliced green onions
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 1/2 teaspoons ground coriander
1 tablespoon ground cumin : in place of both I used
1 teaspoon ancho chili powder : 1 TBS. Mexene chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving we didn’t us eany
1 rotisserie chicken, skin removed and meat shredded, I used 5 thighs
1/4 cup chopped cilantro leaves, I used parsley
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping
Directions
The changes I made are noted above. When I was ready to cook I prepped all the veggies and heated my IP to Sauté low. When it was hot I added the olive oil then the chopped onions went in for a couple of minutes, then I added the peppers and garlic. I had sliced two green onions I added at this time. I added salt and pepper and let go until they were getting soft.
I then added the chopped chicken, chili powder and coriander. I let that all get happy for a while then added the chicken broth and lime juice.
Then I stirred in the two cans of cannellini beans; one can I had lightly mashed with a fork. I stirred well and let heat a few minutes then put the lid on and went to soup mode. The default time was 17 minutes and I set back to 15 minutes. When done I let set a few minutes then released the steam and served with crushed tortilla chips and sour cream. I thought the lime was just right and didn’t need any extra.
