Amy's Amazing White Chicken Chili

Ingredients

• 4 tsp. vegetable or olive oil
• 1 small onion, chopped
• 1 tsp. minced garlic, or more
• 2 tsp. ground cumin
• 2 tsp. dried oregano
• 1/2 tsp. ground cayenne pepper
• 2 4 oz. cans diced green chiles with juice
• 2 14 oz. cans chicken stock
• 2 14.5 oz cans white beans, not drained
• 1 tsp. chicken soup base
• 4 boneless, skinless chicken breasts
• Optional: 1 small bunch cilantro, chopped
• Salt and fresh-ground black pepper to taste
• Grated cheese for serving
• Green Ta basco Sauce for serving

Directions

1. Warm 2 teaspoons of oil in a sturdy soup pot or in the bottom of the Instant Pot. Add the onions and cook until they soften and begin to take on a little color, about 3-4 minutes. Stir in the minced garlic and cook for about 1 minute longer. Add the ground cumin, oregano, ground cayenne pepper, and diced green chiles, and cook everything together for a couple minutes more.
2. Pour in the chicken stock, add the 2 cans white beans, and stir in the chicken flavor base if you’re using it. For the Instant Pot, secure the lid and cook on LOW PRESSURE for 20 minutes. Let the pressure come down with a NATURAL RELEASE for 5 minutes, then use quick release for the remaining pressure. For the stovetop, reduce the heat to a low simmer and cook for 30 minutes.
3. As the bean and broth mixture cooks, remove any visible fat and tendons from the chicken breasts, then slice each breast into 2 or 3 long strips. Heat 2 tsp. oil in a heavy non-stick pan, add the chicken, and cook until it is done all the way through and beginning to brown. Transfer the chicken out of the pan and let it cool, then pull it apart into chunky shreds. If using turkey instead, shred it or cut it into pieces about 3/4 inches square.
4. Once the Instant Pot has fully released its pressure, or the chili has cooked for 30 minutes on the stove, stir in the shredded chicken. Let the chili barely simmer for 10-15 minutes more.
5. While the chili finishes simmering, chop the cilantro if you’re using it. After 10-15 minutes, taste and decide whether it needs salt, pepper, or Green Tabasco Sauce. Stir in the chopped cilantro and serve hot, with grated cheese for adding at the table if desired. The Cilantro, Lime, and Avocado Salsa from the Black Bean and Beef Chili recipe would be delicious here too.