The BEST White Chicken Chili

Welcome back to Snow Dogs Cooking, where if I can cook, it's so good for you today. It's cold outside. It's game night. I got a whole bunch of people I want to feed. We are gonna make instant pot white chicken chili. Now I have two different versions of white chicken chili that I make. This is my instant pot version. It's super easy. It's one of those everything goes in one pot recipes. I love it. So we're gonna show you guys how to make this. And before I forget, yes, it freezes really well. I know that's something you guys always ask when I make soup. So we're gonna go ahead and make this. Best kitchen helper ever, for some reason, is just outside of the kitchen. I don't think she's figured out what we're doing yet. Second best kitchen helper ever is in here on the couch, and third best kitchen helper ever has no idea what's going on. Apparently she is sleeping on a toy. Now I will be using my six quart instant pot for this. You could also use a slow cooker or just make this on the stove. Instant pot really just speeds everything up, but you could put it in a slow cooker, probably on low for like four hours. If you do decide to use a slow cooker or if you decide to cook it on the stove, just make sure your chicken's done. That's pretty much it. Slow cooker probably would take six hours on low. On the stove, just make sure your chicken's cooked. Look, best kitchen helper ever is here. You ready to do this? She's like, oh yeah, I so ready. So I am actually making quite a bit of this. So if you choose to cut this recipe in half, that is perfectly fine. Real quick, we're gonna go over the ingredients. So I am going to be using four pretty good size chicken breasts and then you will need one block of cream cheese, one small onion, a little bit of chicken stock. I use Miner's chicken base, some chili powder, a little bit of cayenne. If you like it spicy, you can always leave it out. Some garlic, of course. I am using white kidney beans. You could also use pinto beans in this. I am using hatch diced green chilies. You can use just regular diced green chilies if you would like and two cans of corn and then we will also be adding some jalapenos at the end. I think that's all of it, but I'll go over it again as we start putting it in the pot. The first thing we're gonna do is we're gonna dice this onion up really small and we're gonna saute it. One of my favorite things about the Instant Pot, we're gonna put it on saute on normal. I'm gonna drop this butter in there, let that melt and as I said, I'm gonna dice this up really fine. We're gonna saute it right in this Diced up onions into the butter and then we're gonna stir those around. I do want to note, this is to your heart's content. If you don't like onion, you don't have to put it in there. If you like the stronger onion flavor, don't saute them. I saute them because I do better with cooked onions. That's why I do that, but I also like the flavor that they bring to soup. Again, cook to your heart's content. For those of you that are gonna say, where's Jamie? He's downstairs getting the basement ready because it's game night. So the plan with these is to saute them until they're just slightly translucent, maybe a little bit caramelized. Again, to your heart's desire. While that's happening, we are going to take our two cans of corn and our two cans of beans and we are going to drain and rinse them. All right, you can see that these onions are starting to get translucent. We are now going to go ahead and add our garlic and Jamie's not up here, so I'm gonna add like a good spoonful into here. Here we go and just saute that slightly as well. Next, we're gonna take our four cups of chicken broth, which like I said, I use Miner's chicken base. You can use broth, you can use whatever you like. I still gotta mix mine in a little bit. See how that's there? It's because I used a base. You can use bouillon, you can use whatever you would like, but we're gonna stir some of this together. This is another ingredient that you can measure as much as you want. I am using two tablespoons of chili powder. You can use less, you can use more, whatever your heart desires, but we're gonna go ahead put that in and then stir that together. This is gonna be so good. This is optional as well. Not everybody likes spicy. I'm going to add a dash of cayenne. Literally, that's it. Just just a dash. You can always add more later. Now, at this point, you could also add salt and pepper. I don't like adding salt before stuff is done because salt can be very overpowering and some of the things in here, the canned beans, the canned corn, they have salt in them. So don't forget that. The broth also has salt in it. Don't ever forget that when you're making soup. Sometimes it doesn't need salt added. I always add that at the end. Next, we're gonna add the two cans of chilies. One and two. I did not drain these. And again, this is also optional. This is about, I don't know, an eighth of a cup, a quarter of a cup, probably a quarter of a cup of diced, tamed jalapenos. So these are not the hot jalapenos. They're the tamed ones. These just give it really good flavor. Again, don't add it if you don't want to. These boneless, skinless chicken breasts are pretty big. So I'm actually going to take the three biggest ones and add those. I know I told you guys four in the beginning. You know, measure with your heart. I'm going to take the three biggest ones and I'm going to add those. Well, hello, second best kitchen helper ever. Yes, first best kitchen helper is still in here as well. I know there's not much in this that you guys can eat. So I took my chicken breast, I trimmed them a little bit, and then I did cut them in half just because I want to make sure that they cook all the way through. We're going to put this in there and cook it, and then we're going to shred it after. So I don't want to dump these in because I don't want to make it splash. So we're going to go ahead and slowly put the chicken into the stuff. And don't worry, I also have the beans and the corn over here. That's going to go in in just a moment as well. Hopefully I'm not overloading my six quart Instant Pot. Actually, I think this is going to be just about perfect. Now we take our beans and corn that have been draining and pour that in as well. And I'm only going to stir this a little bit. Oh man, we did. That was perfect size for this Instant Pot. Okay, we have our lid on. Make sure you close your vent. We are going to pressure cook this for 12, not 35 minutes, for 12 minutes. And then we're going to check to make sure the chicken is done, and then we will shred it. Now, if you've never used an Instant Pot before, let me explain something. Just because it says 12 minutes doesn't mean it's going to take 12 minutes. It will take about 10 to 15 minutes for this to fully get pressurized. Then it'll run for 12 minutes. Then we're going to let it sit for another 10 minutes. Basically, we're letting it naturally depressurize for about 10 minutes, then we'll vent it. Hopefully that all makes sense. You may also be wondering about this block of cream cheese. This I took out so it can get to room temperature. Don't worry, we're going to use this. We're going to add this after. Now you know we're not going to make it through an entire cooking video without giving the dogs something. So today they are getting their little waffles treats. Look, they look like little waffles. Memphis says I broke up. Here Memphis, here you go. Have a waffle. So crunchy, so crunchy. Sit, have a waffle. Super crunchy. All right, let's go find third best kitchen helper ever. And for those of you wondering, no, she doesn't like the Instant Pot either. There you go Miss Ma'am, my little ice princess. Do you need me to break it for you? She's like, no mom, I got this. I just be very dainty with it. Is it delicious? Yeah, don't worry. I won't let anybody take it from you. So while this is cooking, I'm going to get a few of the things that we like to use for toppings ready. I am going to dice up some green onions. I'm going to separate the whites from the top because some people only like the top. Some people only like the bottom. And then I'm also going to cut up some cilantro as well. We also top with like cheese, other peppers. You pretty much put whatever you want on this. Some people like to put avocado slices on it. I don't like avocado. So we're going to do some of this. Oh, and lime. Lime is really good in this. There's so many options with this. Okay, it popped up. So now this is going to count down from the 12 minutes I started it at. And then we're going to let it count back up for 10 more minutes as it naturally releases. I'm washing my cilantros. We're good. We got to vent the stuff. It's going. It's venting. It's fogging up my window. All right, took the lid off. Looks amazing. Took the chicken out so I can shred it. And I cut up the cream cheese because we're going to slowly drop blocks of cream cheese in here, which is going to thicken this. But then, whew, look at that get foggy. We're actually going to make a slurry as well to thicken this a little bit more. Okay, so I added the cream cheese. Cream cheese and soup never works correctly for me. You can see I kind of have this on saute so it's bubbling again. I took two tablespoons of cornstarch and two tablespoons of cold water and I put it in here. And now I'm going to slowly pour this in and stir at the same time, which I can't do with one hand. So I'm going to do that right now. Now we're going to let this saute for probably about three minutes. It's going to help melt some more of that cream cheese. And you can already tell that it's way thicker than it was. And then I got to shred the chicken, which I'm using my awesome chicken shredder for. All right, chicken shredded back into the Instant Pot. Now we're going to kind of stir all this together. You can see how nice and thick it got from the cornstarch and the cream cheese. This is going to be amazing. Oh my goodness. I think it turned out amazing. Now we got to taste it and see. And like I said, you can put whatever toppings you want. Tortilla chips are great on this. Whatever your heart desires. All right. It smells so good. It kind of smells like goulash. I will make goulash for you, I promise. The audience can let us know if they also want to know how to make goulash. Maybe we'll make it for them too. It's probably hot. Be careful. Whoa. Okay. That's cilantro. That was an awesome reaction. Yeah. That's cilantro. And then it goes away. Yeah. What do you think of that? That's not mom's white chicken chili. Okay. Let me try it. Let me try it again without a bunch of cilantro. Different, right? It's different than mom's. We understand that you're demanding a bite as well. Yeah. Is that a win? Yeah. Nice. All right. Let's take it downstairs so everybody else can eat too. So there you have it. Super easy instant pot white chicken chili. Now it's not as white as white chicken chili always looks, but that's because we did use taco seasoning in it. And again, I have two versions of this. This is the instant pot version that I like to make. So if you'd like to see the other one in the future, let me know down in the comments. And if you'd like to see some of the other things that we've done, I'll link them at the end of this video. All right, you guys, we hope you enjoyed today's video as always. Thanks so much for watching. Thanks for subscribing. Stay positive, dream big, and we will see you again soon. I'm going to go eat some more soup because it's cold outside and soup is amazing when it's cold. Who's with me? Let me know in the comments. Bye, guys.