Here's a change up of regular chili, it's a tad spicy but not too much, of course you can spice it up more how you prefer. So tasty creamy and cheesy goodness in one bowl. We just love it as much or more than the traditional chili.
What you need:
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
shake of garlic powder and onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 small onion diced
4-5 cloves garlic minced
3 tablespoons olive oil
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total)
3 cups low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons flour
Two 15-ounce cans cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles, drained
One 10-ounce bag frozen corn
2 cups grated Monterey Jack cheese
1 avocado, diced
4 to 6 lime wedges
How to make it:
Special equipment: a pressure cooker
Mix the coriander, cumin, oregano, paprika, red pepper flakes, onion powder, garlic powder, salt and pepper together in a small bowl.
spices
Add olive oil to a pressure cooker set to sauté and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth. Also add onion and garlic.
Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
Put the heavy cream and flour in a small bowl and mix until smooth with a whisk.
Switch the pressure cooker to sauté and return the chicken to the pressure cooker along with the flour and heavy cream mixture, cannellini beans, green chilis and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
Serve in bowls, top with cheese and avocado. Serve with a splash of lime.
