Quick Cooker White Chicken Chili

INGREDIENTS

• 1 green bell pepper

• 1 jalapeño

• 1 medium onion

• 1 tbsp (15 mL) olive oil

• 2 garlic cloves

• ¼ tsp (1 mL) salt

• 2 tbsp (30 mL) flour

• 1½ lbs. (700 g) boneless, skinless chicken breasts

• 2 cups (500 mL) low-sodium chicken broth

• 1 cup (250 mL) frozen corn

• 1 tbsp (15 mL) Southwestern Seasoning Mix

• 4 oz. (125 g) cheddar cheese

• 1 can (15 oz./425 mL) Great Northern beans, drained and rinsed

• 1 cup (250 mL) 2% milk

• Optional toppings: Greek yogurt, fresh cilantro, green onions

DIRECTIONS

1. Cut off the tops of the bell pepper and jalapeño and remove the seeds and veins. Cut the onion, bell pepper, and jalapeño into chunks. Finely chop the bell pepper in the Manual Food Processor and remove. Then, add the onion and jalapeño to the processor; process until finely chopped.

2. Set the Quick Cooker to SEAR and press START. Heat the oil in the inner pot for 3 minutes.

3. Add the vegetables, garlic pressed with the Garlic Press, and salt to the inner pot. Cook and stir for 2–3 minutes, or until softened. Press CANCEL. Add the flour and stir to coat.

4. Add the chicken, broth, corn, and seasoning mix. Lock the lid and select the SOUP/STOCK setting. Adjust the time to 8 minutes and press START.

5. Grate the cheese with the Microplane® Adjustable Coarse Grater.

6. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.

7. Remove the chicken from the inner pot to a medium bowl and chop with the Salad Chopper.*

8. Add the chicken, beans, milk, and ¾ cup (175 mL) of the cheese to the inner pot; stir together. Garnish with remaining cheddar cheese and optional toppings.