Recipe Background
Dad's Famous Chili is basically how Dad likes to make chicken noodle soup. We keep telling him it needs to have noodles to be his version of chicken noodle soup, but he insists that it has chicken and is comforting and so it counts. It does have plenty of tender, juicy chicken and hearty beans, and with lots of spice and heat, so maybe he has a point. Try out a bowl of Dad's Famous Chili when you're feeling down and settle the debate — is it the best chicken noodle soup that leaves out the noodles or just a delicious chili?
Dad's Famous Chili is basically how Dad likes to make chicken noodle soup. We keep telling him it needs to have noodles to be his version of chicken noodle soup, but he insists that it has chicken and is comforting and so it counts. It does have plenty of tender, juicy chicken and hearty beans, and with lots of spice and heat, so maybe he has a point. Try out a bowl of Dad's Famous Chili when you're feeling down and settle the debate — is it the best chicken noodle soup that leaves out the noodles or just a delicious chili?
Ingredients
For the chili:
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 pound chicken breasts boneless and skinless
- 2 cups chicken broth
- 2 (16-ounce) cans great northern beans drained and rinsed
- 2 (4.5-ounce) cans chopped green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 4 ounces cream cheese cut into cubes
- 1/4 cup fresh cilantro chopped
Optional, for topping:
- tortilla strips to taste
- lime wedges to taste
- Monterey Jack cheese to taste, shredded
- cilantro to taste, chopped
Directions
- Set a pressure cooker to the sauté setting on high heat.
- Allow the pressure cooker to preheat, about 3-4 minutes.
- Add the olive oil to the pressure cooker and allow it to heat, about 1 minute.
- Add the onions and the garlic to the hot oil and cook, while stirring occasionally, until the onions are translucent, about 5 minutes.
- Turn the pressure cooker off.
- Add the chicken breasts, the chicken broth, the great northern beans, the green chiles and their juices, the cumin, the chili powder, the kosher salt, and the cayenne pepper to the onion mixture and stir to combine.
- Cover the pressure cooker with the lid and lock it into place.
- Seal the steam release handle.
- Switch the pressure cooker to cook on high pressure for 12 minutes. It will take some time to reach that pressure level and for the timer to begin.
- When the pressure cooker finishes cooking, carefully release the steam release handle to vent and allow the steam to fully escape.
- Remove the lid from the pressure cooker.
- Transfer the chicken breasts to a plate and shred them using two forks.
- Add the shredded chicken, the cream cheese, and 1/4 cup of the cilantro to the broth mixture in the slow cooker and stir until combined and the cream cheese melts.
- Serve topped with the tortilla chips, the lime wedges, the Monterey Jack cheese, and the extra cilantro.
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