Food Town Insta-Pot White Chicken Chili

Prep: 15 min, Cook 30 min
Serves 4-5

Ingredients

• 2 Teaspoons Tony’s Chili Seasoning Mix, Original or Mild
• 1 Teaspoon Cumin
• 1 Teaspoon Tony’s Original Creole Seasoning
• 1 Teaspoon Garlic Powder
• 1 Pound Chicken Breast, Cubed
• 1 Link Smoked or Andouille Sausage, Cubed (about 6 ounces)
• 1 Lime, Juiced
• 1 Onion, Chopped
• 1 Poblano Pepper, Chopped
• 1/2 Cup Pickled Jalapeños (sliced or chopped)  with Juice
• 3 Cloves Garlic, Crushed
• 1/4 Cup Sour Cream
• 1 Cup Salsa Verde (green salsa or sauce)
• 4 Cups Chicken Broth
• 2 Tablespoons Cornstarch (to thicken soup if needed)
• 2 Cans Cannellini or White Beans, Rinsed & Drained
• Garnishes: Monterrey Jack Cheese, Avocado, Cilantro

Directions

1. Using the saute feature on your insta-pot and add olive oil. Sauté onions, poblano pepper and garlic.
2. Add chicken and mix until almost cooked, then add sausage and brown.
3. Add Tony’s Original Chili Seasoning Mix, Creole Seasoning, cumin,  garlic powder, salsa Verde, and jalapeños. Mix well.
4. Add juice of one lime, chicken broth, and cannellini beans. Mix well.
5. Turn the Insta-Pot to pressure cook. Make sure the pressure is on high and set for 10 minutes. Lock the top, and then let the chili cook.
6. When finished, let the pressure release to let out all the steam and then open the lid.
7. Add corn starch* slurry to thicken it up a bit, and mix
8. Serve in bowls with sour cream and add toppings/garnishes if desired.

*To make a corn starch slurry, mix 2 tablespoons corn starch with about 1/4 cup water, mix well then stir into soup.

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Monday – Sunday | 6 a.m. – 10 p.m.