Creamy White Chicken Chili

This soup is perfect for a cold snowy day, but is great for mild temperatures as well.  It's creamy and fresh, and fills the soul!  It's simple to make, and the flavor packs a punch!

Cooking the frozen chicken thighs in the pressure cooker simplifies everything!  If you'd rather use fresh chicken thighs or chicken breasts, just cut the chicken in 1-inch cubes and saute with the onion in a large cast iron dutch oven. Either way works great!

I like to use Real salt and Real Garlic pepper, but of course you can use table salt, pepper and a little bit of garlic powder.  If you don't have a fresh lime, 1-2 tablespoons of lime juice works great!  Olive oil can also be substituted for avocado oil.  

6 frozen chicken thighs

1 quart chicken bone broth, separated

Real Salt & Real Garlic Pepper

1/2 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cumin

2 tablespoons honey

Juice of 1 lime 

1 tablespoon avocado oil

1 large onion, diced

2 garlic cloves, minced

1 can green chili's

3 cans white beans, rinsed and drained

2 teaspoons cumin

2 teaspoons coriander

2 cups frozen corn

1-2 tablespoons cilantro, minced

1 cup whipping cream

salt and pepper to taste

Place 6 frozen chicken thighs in pressure cooker, and add 1 1/2 cups chicken bone broth.  Season with salt and garlic pepper.  Pressure cook on high for 10 minutes, then let it natural release for 10 minutes.  Remove the chicken and cut into bite-sized pieces.  Save the broth!  Place chicken in a bowl and add salt, chili powder, 1/2 teaspoon cumin, honey and juice of 1 lime.  Stir together and set aside.  

In a large cast iron dutch oven, add 1 tablespoon avocado oil.  Heat to medium high, when hot add the onions and saute.  When onions are nearly done, add the garlic and green chili's and saute another 1-2 minutes.  

Using a strainer, strain the chicken broth to catch any fat remnants and pour the broth into the dutch oven.  Add the remaining broth from the 1 quart box.  Add chicken, white beans, 2 teaspoons cumin, coriander, and frozen corn.  Bring to a boil and boil for 3-5 minutes.  Add cilantro and 1 cup whipping cream.

Serve with shredded cheese and tortilla chips.