Best Blue Owl White Chili Recipes

PRESSURE COOKER WHITE CHICKEN CHILI RECIPE - (4.5/5)

Steps:

• Drain previously soaked beans. Set aside. Heat olive oil in stock pot over medium heat. Add onions and saute until soft and translucent. Add garlic and saute until fragrant (do not burn) approx. 1 minute. Reduce heat to low and add chilies, cumin, oregano, and seasoning and stir to combine. If using a pressure cooker with a saute function, this can all be done in one pot. Otherwise, use a separate pan the saute the vegetables and seasonings. Then transfer mixture to pressure cooker using some of the water to deglaze to pan. Add drained beans and water. Stir to combine. Place the chicken breasts in a layer on top, keeping the beans submerged. Set timer on pressure cooker to 20 minutes. Allow the pressure to subside gradually before opening the cooker. Carefully, use tongs to remove the cooked chicken breasts. Make sure you haven't left any bones or skin behind in the pot. Let chicken cool for easier handling. Remove and discard skin and bones. Chop chicken into large cubes. You should have at least 4 cups of chopped chicken. Any extra chicken may be used in another dish. Set cooker to sup pot mode. Add chicken and heat through. Reduce heat to low and add cheese. Stir until cheese melts.

WHITE CHILI (FOOTBALL SOUP)

Steps:

• Heat oil in large pot over medium high heat.
• Add onions and saute until translucent, about 10 minutes.
• Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
• Add undrained beans and stock and bring to a boil.
• Reduce heat and add chicken and cheese to chili and stir until cheese melts.
• Season to taste with salt and pepper and ladle into bowls.
• FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.