Chicken
Bacon White Chili Recipe
Ingredients
:
1/2
pound bacon strips, coarsely chopped
6
boneless skinless chicken thighs
1
package (20 ounces) frozen corn
2
cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
2
cans (15 ounces each) black beans, rinsed and drained
2
cans (11 ounces each) diced tomatoes and green chiles
1
can (4 ounces) chopped green chiles
1
cup reduced-sodium chicken broth
1
tablespoon chili powder
1
teaspoon ground cumin
1
teaspoon onion powder
1
teaspoon minced garlic
1
envelope (1 ounce) ranch salad dressing mix
12
ounces cream cheese
2
cups shredded cheddar cheese
Cubed
avocado and sliced jalapeno, optional
How
To Make Chicken Bacon White Chili :
Select
saute or browning setting on a 6-qt. electric pressure cooker; adjust for
medium heat. Cook bacon until crisp, 5-6 minutes; remove bacon and reserve.
Brown chicken in bacon drippings until lightly browned, 5-6 minutes. Return
bacon to pan; top with corn and next 11 ingredients in the order listed.
Lock
lid; close pressure-release valve. Adjust to pressure-cook on high for 15
minutes. Let pressure release naturally for 10 minutes; quick-release any
remaining pressure. Stir in shredded cheese until melted. If desired, serve
with avocado and jalapeno.
Nutrition
Facts :
1
cup: 387 calories, 21g fat (10g saturated fat), 73mg cholesterol, 1033mg
sodium, 29g carbohydrate (2g sugars, 6g fiber), 20g protein.
