Creamy White Chicken Chili

I made this chili for a big family gathering at a lovely cabin in the mountains. Chili is perfect cabin food, and this creamy chili is comforting and a little spicy and you can make it tangy with your lime wedges and crunchy with those chips. Delicious. 

Creamy White Chicken Chili

1 tsp olive oil

1 tsp fresh garlic

1/2  onion, diced

2 chicken breasts, grilled and diced (or 4 chicken thighs)

1-4oz green chili

1-4oz jalapenos

3- 15oz can of white beans, drained (Great Northern, White Navy, White Chili Beans)

1 can chicken broth 
1- 15 oz can green enchilada sauce

1 tsp ground cumin

1 tsp oregano

4 oz cream cheese (1/2 package) or 4 oz jar of sour cream

1/2 bunch chopped cilantro
lime wedges and tortilla chips for eating

Heat oil in large stock pot. Cook onions and garlic until translucent. Add green chilis and jalapenos. Cook until onions begin to brown. Add grilled chicken beans, broth, and all spices. Simmer 1 hour. 15 min before serving, stir in cream cheese/sour cream and cilantro. Serve with tortilla chips and lime wedges. 

Crock pot version: Throw everything in a crock pot and cook on low for 4-8 hours. Add cream cheese/sour cream, cilantro and stir until incorporated. Serve with lime wedges and tortilla chips. 
*Note: This version is super convenient and great for a busy day but you do lose depth of flavor by not grilling the meat and not sauteing the veggies. 

Instant Pot Version:
SAUTE Funtion: 
Add oil, garlic, onion, chilis and jalapenos. Saute until soft. Push to the sides, add chicken and brown on one or both sides. Remove chicken. Pour 1/2 can of chicken broth in pot and stir to deglaze pan. Insert steamer basket on top of broth and sauteed veggies. Place chicken on top of steamer basket. 
MANUAL Function:
For Chicken Breasts set for 5 min. Let it natural release for 5 min and then quick release. 
For Chicken Thighs set for 8 min. Let it natural release for 5 min and then quick release. 
Remove Chicken breasts and steamer basket. Dice Chicken breasts and return to pot. 
SOUP Function:
Add beans, chicken broth, enchilada sauce and spices. Set for 5 min. Let it natural release for 10 minutes and then quick release. Add cream cheese and close lid. I let it sit for a few minutes and then stir it in until melted. 
Right before serving, add chopped cilantro. Serve with lime wedges. 
*Note: This recipe will fit in a 6 Qt Instant Pot. If you want to double the recipe, you will need a larger Instant Pot, or you will need to transfer to a crock pot or stock pot when you add beans and broth.