White Chicken Chili

White chicken chili is not as hard to make pretty as traditional chili. Still, this was the best I could do to make this look as delicious as it tastes:

White Chicken Chili Recipe

1 small yellow onion, quartered

3 cloves of garlic, minced or pressed

1 (28 ounce) can of tomatillos, drained by about 1/3 (or 1 1/2 lbs fresh tomatillos)

1 (10 ounce) can of Rotel tomatoes, Mexican style if desired, drained

8 ounces of chicken broth

1/2 teaspoon organo flakes

1/2 teaspoon cumin seeds, crushed a little

1/4 teaspoon coriander

2 (15 1/2 ounce) cans of great northern beens, drained 

2 1/2 Tablespoons lime juice

1 pound raw boneless, skinless chicken breast pieces

Place all ingredients except chicken into Instant Pot and stir. Place chicken pieces on top of liquid. Pressure cook for 9 minutes and then manual release. 

Remove chicken pieces and shred. Return chicken to pot and stir. Serve with sour cream, shredded cheese, tortilla chips, or rice.

Notes: 

This recipe can be made in a crock pot by cooking all ingredients on high for two hours, then cooking on low for 6-7 hours. Remove chicken and shred about an hour before it is done.

If you use fresh tomatillos you may want to add a bit more chicken broth or leave the northern beans undrained.