Hi Dolls,
The temperatures in Florida have taken a frigid dive below 50 and we are COLD! There’s nothing better than a hardy bowl of chili to warm up the soul and this Cajun-style white chicken chili is one of my family’s favorite meals to enjoy during the winter! I love making this meal using my Instant Pot because it is ready in under 20 minutes but the flavors are so well-rounded, your family will think you spent hours preparing it! If you don’t have an Instant Pot, you can still accomplish the same amazing chili, stove top! You’ve got to try it, I promise it’ll become a family favorite for you as well! Check out the recipe below!
This post is sponsored by Tony Chachere’s but opinions are my own.
This recipe is featuring the new Tony Chachere’s Chili seasoning mix which blends just the right amount of Creole spices and seasonings to deliver an authentic Louisiana flavor with a little kick!
Here are the ingredients you’ll need:
- 2 tsp Tony Chachere’s chili seasoning mix
- 1 tsp cumin
- 1 tsp Cajun seasoning
- 1 tsp garlic powder
- 1 lb. chicken breast (cubed)
- 1 link Andouile sausage (cubed)
- 1 lime (juiced)
- 1 onion (chopped)
- 1 poblano pepper (chopped)
- 1/2 cup pickled jalapenos w/ juice
- 3 cloves garlic (crushed)
- 1/4 cup sour cream
- 1 bag frozen corn
- 1 cup salsa verde ( green salsa)
- 4 cups chicken broth
- 2 TBS cornstarch
- 2 can canellini beans ( rinsed & drained)
***garnishes*** (optional)
- Monterrey cheese
- Avocado
- Cilantro
- Pickled Jalapeños slices
Directions:
1.) Plug in Instant Pot and hit the Saute feature.
2.) Once hot, add Extra Virgin Olive Oil, and saute onions, poblano peppers, and garlic.
3.) Add chicken and mix until almost cooked the add Andouille sausage and brown.
4.) Add seasonings, salsa verde, jalepenos & juice, chicken broth, and cannellini beans.
5.) Mix well.
6.) Mix in the juice of one lime.
7.) Hit the “Off” button on the Instant Pot then hit “Pressure Cook”. Make sure the pressure is on high, set the timer for 10 minutes, put the top on, lock it, and seal the vent.
8.) After the chili has finished pressure cooking, do a pressure release to let out the remaining steam. Once the steam’s been released, remove the lid.
9.) Add a corn starch slurry to thicken up the chili, as well as the sour cream and bag of corn.
Add toppings of choice! I recommend Monterrey Jack cheese, avocado, pickled jalapeno slices and cilantro.
Serve and enjoy!
This white chicken chili recipe is definitely one for the books! Along with the Andouille sausage, the Tony Chachere’s chili seasoning mix adds the perfect balance of Creole flavors. It has been a hit with my family from the very first time I prepared it for them and with the pressure cooker, dinner’s on the table in minutes! If you decide to give this recipe a try, I’d love to hear how it turns out for you! I am confident that you and your family will love it, especially during these chilly winter months!
As always, thank you for stopping by!
XOXO
