White Chicken Chili

Per 400g Serving 244 cals

Protein 27.3g/ Fat 3.9g/ Carb 21.7g

1000g Uncooked Chicken Breast (4 chicken breasts)

900ml Chicken Stock (1 Carton)

150g Salsa Verde

200g Onion (one large onion)

400g White Kidney Beans (540ml can drained)

341ml Canned Corn Kernels

100g 0% Plain Greek Yogurt

30g Light Cream Cheese

6 Cloves Garlic

1 Tbls Taco Seasoning

1/2 Tbls Italian Seasoning

1/2 Tbls Pink Salt

1/2 tsp Smoked Paprika

1/2 Tbls Cornstarch (optional)

Instructions

Add onion, garlic, chicken breast, chicken broth and seasoning to your pressure cooker. Pressure cook for 10 mins then release pressure.

Remove cooked chicken breast and shred and add back into the pot.

Add all remaining ingredients and pressure cook for another 3 minutes.

Option to add a 1/2 Tbls cornstarch once cooked to thicken. Just stir in and let it sit while it’s hot occasionally stirring as it continues to thick as it cools.