White Chicken Chili

 This is a great, filling meal for a cold day (or anytime!) It's got a great advantage of being able to be made on the stovetop, in a crock pot, or in an Instant Pot.

White Chicken Chili

2 to 3 cups cooked, shredded chicken

4 c. chicken broth

2 to 3 cans of white beans of your choice (we prefer 2)

1 4 oz. can of green chilies OR 1 10 oz. can Rotel, drained well

1/2 to 1 tsp. cumin, to taste

1/2 tsp. oregano

1/2 tsp. garlic powder

dash of pepper

1 c. sour cream

2 c. shredded cheese (Monterey jack, cheddar, or Mexican blend)

Fritos corn chips (optional)

For all three cooking methods:  combine all but the sour cream and cheese and heat to boil (stovetop)/cook on low for 4 to 6 hours (crock pot)/cook on high pressure for 5 minutes with a quick release (Instant Pot). Mash the beans a bit with a potato masher to make it thicker. Stir in sour cream and cheese and stir until cheese melts.  

Serve topped with a handful of Fritos if desired.