Fast or Slow White Chicken Chili
A creamy take on chili with chunks of tender chicken and white beans is the perfect way to warm up a cold night. Try our slow cooker or pressure cooker versions to fit your time schedule.
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Use a 6-qt. electric or stove-top pressure cooker. For electric cooker, use sauté setting to brown chicken in oil; for stove-top cooker, brown chicken in oil directly in pot. Using a slotted spoon, remove chicken; drain off juices. Add 1 can of the beans and mash until smooth. Stir in remaining beans and next 10 ingredients (through black pepper); return chicken. Lock lid in place. Set electric cooker on high pressure to cook 12 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 12 minutes. Remove from heat. For electric or stove-top cooker, let stand to release pressure naturally, at least 15 minutes. If needed, carefully open steam vent to release any remaining pressure. Open lid carefully. Stir in sour cream and cilantro. Cover, without locking, and let stand 5 minutes or until heated through. Season to taste with additional salt and black pepper. Serve with desired toppers.