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The Daily Dish: Subway Canada’s ‘Chicken’ Is Only Half Chicken… So What Else Is in It?

The Daily Dish: Subway Canada’s ‘Chicken’ Is Only Half Chicken… So What Else Is in It?


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Subway Canada’s ‘Chicken’ is Only Half Chicken…So What Else Is in It?

When you buy a grilled chicken sub from Subway, you may think you’re making a healthy choice. But what are you really eating? In an alarming new study by the Canadian Broadcasting Corporation, DNA results show that Subway Canada’s “chicken breasts” are actually only 50 percent chicken. The rest is composed of soy filler and other additives. Even worse, Subway’s chicken strips were only 42.8 percent poultry in the DNA testing. “Our chicken strips and oven roasted chicken contain one percent or less of soy protein,” Subway Canada said in a statement. “We will look into this again with our supplier to ensure that the chicken is meeting the high standard we set for all of our menu items and ingredients.”

New York Brewery Debuts the First of Three Limited ‘Star Trek’ Beers

From Star Trek-themed wine to Warnog ale, fans of the iconic American sci-fi series have always found a way to praise the franchise while they get their drink on. New York-based Shmaltz Brewing Co. is at it again with its second launch of Star Trek specialty beers. The debut of Star Trek Klingon Imperial Porter, licensed by CBS Consumer Products, is the first in a line of three limited edition beers slated to roll out throughout the year, according to the press release. The new beer is available in four-packs at retailers in 35 states across the country, and will be available on draft at select bars.

Restaurant Numbers Nationwide Are on the Downturn

More people than ever before are staying in than eating out, and now restaurant openings nationwide are starting to reflect that trend. New data, compiled by the NPD Group — a consumer market research company — reveals that as of fall 2016, the total number of restaurants nationwide dipped two percent, while restaurant density (restaurants per capita) is at its lowest point in 10 years. “This is the most significant drop in total U.S. restaurant counts since the recession,” says Greg Starzynski, director of product management for NPD Foodservice, which tracks food service trends, in a statement. “If consumers continue to reduce their restaurant visits, we expect the number and density of restaurant units will continue to decline in response to the lower demand.”

Easy Sous-Vide With Sansaire’s Latest High-Tech Cooking Device

Sansaire, a sous-vide appliance company, has launched its latest product, the Sansaire Delta — a small, Wi-Fi-compatible device that allows users to adapt this trendy cooking method to their own cookware. If you’re in the dark about sous-vide, it’s a cooking method that uses accurate temperature control to slow-cook vacuum-sealed food evenly in a water bath and minimize overcooking, according to the company website. The Sansaire Delta is currently available for pre-order online with a pre-sale price of $199. The product is expected to ship this summer.

This is Why McDonald’s Coca-Cola Tastes So Good

Have you ever noticed a difference in the taste of McDonald’s Coca-Cola compared to that served by other fast-food companies? If so, it’s not in your head. According to McDonald’s, the company follows Coca-Cola’s guidelines to make sure the beverage is as consistent in taste as its bottled soda. To begin with, the syrup is delivered in stainless steel containers to help preserve the flavor of the ingredients. The water and Coca-Cola syrup are also pre-chilled with a ratio of syrup that will allow for ice to melt prior to going into restaurant fountain dispensers, which are also kept at a temperature just above freezing to produce quality-tasting soda. Lastly, McDonald’s supplies a straw that is slightly wider than average, so the crisp taste of Coca-Cola can spread throughout your taste buds.


Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is a quick-and-easy weeknight meal that&rsquos got that &ldquocooked all day&rdquo kinda feel. It&rsquos packed full of chicken, corn, beans, green chilies, and a warm, perfectly balanced blend of spices. It&rsquos great on its own, or loaded up with tortilla chips, cilantro, cheese, and a squeeze of lime!

If you&rsquove enjoyed my Crock Pot Creamy White Chicken Chili but you&rsquove been wishing for an Instant Pot version, wish no more! It&rsquos here, and it&rsquos totally yummy and so much quicker! Can you believe it only takes 18 minutes in the Instant Pot? Well okay, it does take a little time for the Instant Pot to get up to pressure&hellip so maybe 30ish minutes total. But seriously, Creamy White Chicken Chili cooked to perfection so quickly? Hellooo, sign me up! I still can&rsquot believe how great it came out. I truly didn&rsquot change a thing when it comes to portions or flavor. I just put it all together in the pot, set it to 18 minutes, crossed my fingers, grated some cheese and did some dishes and it was done before I could even finish cleaning the kitchen up! Say what? Yep, not even kidding. Seriously, go make this&hellip tonight. I betcha have all the ingredients on hand!

Here we go&hellip Let&rsquos get into the kitchen, folks!

Step one: Gather the goods!

  1. 2 cans Great Northern Beans.
  2. 2 small cans o&rsquo Green Chiles. Unless you Love spice, make sure they&rsquore mild. Because if you get the hot kind&hellip it&rsquos gonna get all kinds of spicy!
  3. Chicken Broth
  4. A variety of perfectly balanced spices: cumin, garlic powder, onion powder, chili powder, cayenne pepper, kosher salt, pepper, and Lawry&rsquos Seasoned salt.

Not pictured, but very necessary: chicken breast, corn (frozen or fresh&rsquoll do), half and half, and light cream cheese.

Add everything into the Instant Pot EXCEPT FOR THE CREAM CHEESE & HALF & HALF!

I mean it, y&rsquoall. Everything!

Wait wait&hellip Don&rsquot add the Cream Cheese or Half & Half, okay? We&rsquoll add those later.

Cover and seal the lid. Switch the valve to the &ldquosealing&rdquo position, and cook on Manual High Pressure for 18 minutes. When it&rsquos done cooking and the timer beeps, let it naturally depressurize for 10 minutes, then switch the valve to the &ldquoventing&rdquo position to completely release the steam before opening. I like to throw a towel over the valve and use a wooden spoon to release the steam, but it&rsquos not absolutely necessary. However you release the pressure on your Instant Pot, BE SAFE!

Remove the chicken. Place it in a bowl or on a cutting board, and shred it up with two forks. A mixer also works amazingly well for shredding up that freshly-cooked chicken breast, and it&rsquos really fast! Just remember to keep your fingers away, or else you&rsquore probably gonna have a really bad time. And don&rsquot rev up your mixer too fast, or you&rsquoll find that chicken in the dogs fur 5 days from now.

Add the shredded chicken back into the pot, along with the Half & Half and the chunks of cream cheese. Stir everything well, then put the cover back on, and let it simmer for about 10 minutes to let the cheese melt.

As soon as that cream cheese is nicely melted throughout the soup, grab a bowl and some toppings, and make your bowl of White Chicken Chili. Now strictly speaking, it doesn&rsquot need it&hellip but I just love me some good ol&rsquo fashioned toppings! Things like tortilla strips (you can find these with the salad toppings like croutons), freshly chopped tomatoes and cilantro, and a squeeze of lime. And oh yeah, I almost forgot&hellip cheese.

If you&rsquore not feelin&rsquo like a fancy bowl of White Chicken Chili loaded with a bazillion toppings, don&rsquot freak out! It&rsquos all gravy, because they aren&rsquot needed. This chili all by itself tastes like angels made it. I usually chop up just a bit of cilantro (if I have it), and do a squeeze of fresh lime. Because delicious Mexican cuisine and fresh lime go together like tacos and Tuesday!

I hope y&rsquoall enjoy! Leave a comment, and let me know how it goes. Or just tag me on Instagram or Facebook. I love to see y&rsquoall makin&rsquo up my recipes!


Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is a quick-and-easy weeknight meal that&rsquos got that &ldquocooked all day&rdquo kinda feel. It&rsquos packed full of chicken, corn, beans, green chilies, and a warm, perfectly balanced blend of spices. It&rsquos great on its own, or loaded up with tortilla chips, cilantro, cheese, and a squeeze of lime!

If you&rsquove enjoyed my Crock Pot Creamy White Chicken Chili but you&rsquove been wishing for an Instant Pot version, wish no more! It&rsquos here, and it&rsquos totally yummy and so much quicker! Can you believe it only takes 18 minutes in the Instant Pot? Well okay, it does take a little time for the Instant Pot to get up to pressure&hellip so maybe 30ish minutes total. But seriously, Creamy White Chicken Chili cooked to perfection so quickly? Hellooo, sign me up! I still can&rsquot believe how great it came out. I truly didn&rsquot change a thing when it comes to portions or flavor. I just put it all together in the pot, set it to 18 minutes, crossed my fingers, grated some cheese and did some dishes and it was done before I could even finish cleaning the kitchen up! Say what? Yep, not even kidding. Seriously, go make this&hellip tonight. I betcha have all the ingredients on hand!

Here we go&hellip Let&rsquos get into the kitchen, folks!

Step one: Gather the goods!

  1. 2 cans Great Northern Beans.
  2. 2 small cans o&rsquo Green Chiles. Unless you Love spice, make sure they&rsquore mild. Because if you get the hot kind&hellip it&rsquos gonna get all kinds of spicy!
  3. Chicken Broth
  4. A variety of perfectly balanced spices: cumin, garlic powder, onion powder, chili powder, cayenne pepper, kosher salt, pepper, and Lawry&rsquos Seasoned salt.

Not pictured, but very necessary: chicken breast, corn (frozen or fresh&rsquoll do), half and half, and light cream cheese.

Add everything into the Instant Pot EXCEPT FOR THE CREAM CHEESE & HALF & HALF!

I mean it, y&rsquoall. Everything!

Wait wait&hellip Don&rsquot add the Cream Cheese or Half & Half, okay? We&rsquoll add those later.

Cover and seal the lid. Switch the valve to the &ldquosealing&rdquo position, and cook on Manual High Pressure for 18 minutes. When it&rsquos done cooking and the timer beeps, let it naturally depressurize for 10 minutes, then switch the valve to the &ldquoventing&rdquo position to completely release the steam before opening. I like to throw a towel over the valve and use a wooden spoon to release the steam, but it&rsquos not absolutely necessary. However you release the pressure on your Instant Pot, BE SAFE!

Remove the chicken. Place it in a bowl or on a cutting board, and shred it up with two forks. A mixer also works amazingly well for shredding up that freshly-cooked chicken breast, and it&rsquos really fast! Just remember to keep your fingers away, or else you&rsquore probably gonna have a really bad time. And don&rsquot rev up your mixer too fast, or you&rsquoll find that chicken in the dogs fur 5 days from now.

Add the shredded chicken back into the pot, along with the Half & Half and the chunks of cream cheese. Stir everything well, then put the cover back on, and let it simmer for about 10 minutes to let the cheese melt.

As soon as that cream cheese is nicely melted throughout the soup, grab a bowl and some toppings, and make your bowl of White Chicken Chili. Now strictly speaking, it doesn&rsquot need it&hellip but I just love me some good ol&rsquo fashioned toppings! Things like tortilla strips (you can find these with the salad toppings like croutons), freshly chopped tomatoes and cilantro, and a squeeze of lime. And oh yeah, I almost forgot&hellip cheese.

If you&rsquore not feelin&rsquo like a fancy bowl of White Chicken Chili loaded with a bazillion toppings, don&rsquot freak out! It&rsquos all gravy, because they aren&rsquot needed. This chili all by itself tastes like angels made it. I usually chop up just a bit of cilantro (if I have it), and do a squeeze of fresh lime. Because delicious Mexican cuisine and fresh lime go together like tacos and Tuesday!

I hope y&rsquoall enjoy! Leave a comment, and let me know how it goes. Or just tag me on Instagram or Facebook. I love to see y&rsquoall makin&rsquo up my recipes!


Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is a quick-and-easy weeknight meal that&rsquos got that &ldquocooked all day&rdquo kinda feel. It&rsquos packed full of chicken, corn, beans, green chilies, and a warm, perfectly balanced blend of spices. It&rsquos great on its own, or loaded up with tortilla chips, cilantro, cheese, and a squeeze of lime!

If you&rsquove enjoyed my Crock Pot Creamy White Chicken Chili but you&rsquove been wishing for an Instant Pot version, wish no more! It&rsquos here, and it&rsquos totally yummy and so much quicker! Can you believe it only takes 18 minutes in the Instant Pot? Well okay, it does take a little time for the Instant Pot to get up to pressure&hellip so maybe 30ish minutes total. But seriously, Creamy White Chicken Chili cooked to perfection so quickly? Hellooo, sign me up! I still can&rsquot believe how great it came out. I truly didn&rsquot change a thing when it comes to portions or flavor. I just put it all together in the pot, set it to 18 minutes, crossed my fingers, grated some cheese and did some dishes and it was done before I could even finish cleaning the kitchen up! Say what? Yep, not even kidding. Seriously, go make this&hellip tonight. I betcha have all the ingredients on hand!

Here we go&hellip Let&rsquos get into the kitchen, folks!

Step one: Gather the goods!

  1. 2 cans Great Northern Beans.
  2. 2 small cans o&rsquo Green Chiles. Unless you Love spice, make sure they&rsquore mild. Because if you get the hot kind&hellip it&rsquos gonna get all kinds of spicy!
  3. Chicken Broth
  4. A variety of perfectly balanced spices: cumin, garlic powder, onion powder, chili powder, cayenne pepper, kosher salt, pepper, and Lawry&rsquos Seasoned salt.

Not pictured, but very necessary: chicken breast, corn (frozen or fresh&rsquoll do), half and half, and light cream cheese.

Add everything into the Instant Pot EXCEPT FOR THE CREAM CHEESE & HALF & HALF!

I mean it, y&rsquoall. Everything!

Wait wait&hellip Don&rsquot add the Cream Cheese or Half & Half, okay? We&rsquoll add those later.

Cover and seal the lid. Switch the valve to the &ldquosealing&rdquo position, and cook on Manual High Pressure for 18 minutes. When it&rsquos done cooking and the timer beeps, let it naturally depressurize for 10 minutes, then switch the valve to the &ldquoventing&rdquo position to completely release the steam before opening. I like to throw a towel over the valve and use a wooden spoon to release the steam, but it&rsquos not absolutely necessary. However you release the pressure on your Instant Pot, BE SAFE!

Remove the chicken. Place it in a bowl or on a cutting board, and shred it up with two forks. A mixer also works amazingly well for shredding up that freshly-cooked chicken breast, and it&rsquos really fast! Just remember to keep your fingers away, or else you&rsquore probably gonna have a really bad time. And don&rsquot rev up your mixer too fast, or you&rsquoll find that chicken in the dogs fur 5 days from now.

Add the shredded chicken back into the pot, along with the Half & Half and the chunks of cream cheese. Stir everything well, then put the cover back on, and let it simmer for about 10 minutes to let the cheese melt.

As soon as that cream cheese is nicely melted throughout the soup, grab a bowl and some toppings, and make your bowl of White Chicken Chili. Now strictly speaking, it doesn&rsquot need it&hellip but I just love me some good ol&rsquo fashioned toppings! Things like tortilla strips (you can find these with the salad toppings like croutons), freshly chopped tomatoes and cilantro, and a squeeze of lime. And oh yeah, I almost forgot&hellip cheese.

If you&rsquore not feelin&rsquo like a fancy bowl of White Chicken Chili loaded with a bazillion toppings, don&rsquot freak out! It&rsquos all gravy, because they aren&rsquot needed. This chili all by itself tastes like angels made it. I usually chop up just a bit of cilantro (if I have it), and do a squeeze of fresh lime. Because delicious Mexican cuisine and fresh lime go together like tacos and Tuesday!

I hope y&rsquoall enjoy! Leave a comment, and let me know how it goes. Or just tag me on Instagram or Facebook. I love to see y&rsquoall makin&rsquo up my recipes!


Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is a quick-and-easy weeknight meal that&rsquos got that &ldquocooked all day&rdquo kinda feel. It&rsquos packed full of chicken, corn, beans, green chilies, and a warm, perfectly balanced blend of spices. It&rsquos great on its own, or loaded up with tortilla chips, cilantro, cheese, and a squeeze of lime!

If you&rsquove enjoyed my Crock Pot Creamy White Chicken Chili but you&rsquove been wishing for an Instant Pot version, wish no more! It&rsquos here, and it&rsquos totally yummy and so much quicker! Can you believe it only takes 18 minutes in the Instant Pot? Well okay, it does take a little time for the Instant Pot to get up to pressure&hellip so maybe 30ish minutes total. But seriously, Creamy White Chicken Chili cooked to perfection so quickly? Hellooo, sign me up! I still can&rsquot believe how great it came out. I truly didn&rsquot change a thing when it comes to portions or flavor. I just put it all together in the pot, set it to 18 minutes, crossed my fingers, grated some cheese and did some dishes and it was done before I could even finish cleaning the kitchen up! Say what? Yep, not even kidding. Seriously, go make this&hellip tonight. I betcha have all the ingredients on hand!

Here we go&hellip Let&rsquos get into the kitchen, folks!

Step one: Gather the goods!

  1. 2 cans Great Northern Beans.
  2. 2 small cans o&rsquo Green Chiles. Unless you Love spice, make sure they&rsquore mild. Because if you get the hot kind&hellip it&rsquos gonna get all kinds of spicy!
  3. Chicken Broth
  4. A variety of perfectly balanced spices: cumin, garlic powder, onion powder, chili powder, cayenne pepper, kosher salt, pepper, and Lawry&rsquos Seasoned salt.

Not pictured, but very necessary: chicken breast, corn (frozen or fresh&rsquoll do), half and half, and light cream cheese.

Add everything into the Instant Pot EXCEPT FOR THE CREAM CHEESE & HALF & HALF!

I mean it, y&rsquoall. Everything!

Wait wait&hellip Don&rsquot add the Cream Cheese or Half & Half, okay? We&rsquoll add those later.

Cover and seal the lid. Switch the valve to the &ldquosealing&rdquo position, and cook on Manual High Pressure for 18 minutes. When it&rsquos done cooking and the timer beeps, let it naturally depressurize for 10 minutes, then switch the valve to the &ldquoventing&rdquo position to completely release the steam before opening. I like to throw a towel over the valve and use a wooden spoon to release the steam, but it&rsquos not absolutely necessary. However you release the pressure on your Instant Pot, BE SAFE!

Remove the chicken. Place it in a bowl or on a cutting board, and shred it up with two forks. A mixer also works amazingly well for shredding up that freshly-cooked chicken breast, and it&rsquos really fast! Just remember to keep your fingers away, or else you&rsquore probably gonna have a really bad time. And don&rsquot rev up your mixer too fast, or you&rsquoll find that chicken in the dogs fur 5 days from now.

Add the shredded chicken back into the pot, along with the Half & Half and the chunks of cream cheese. Stir everything well, then put the cover back on, and let it simmer for about 10 minutes to let the cheese melt.

As soon as that cream cheese is nicely melted throughout the soup, grab a bowl and some toppings, and make your bowl of White Chicken Chili. Now strictly speaking, it doesn&rsquot need it&hellip but I just love me some good ol&rsquo fashioned toppings! Things like tortilla strips (you can find these with the salad toppings like croutons), freshly chopped tomatoes and cilantro, and a squeeze of lime. And oh yeah, I almost forgot&hellip cheese.

If you&rsquore not feelin&rsquo like a fancy bowl of White Chicken Chili loaded with a bazillion toppings, don&rsquot freak out! It&rsquos all gravy, because they aren&rsquot needed. This chili all by itself tastes like angels made it. I usually chop up just a bit of cilantro (if I have it), and do a squeeze of fresh lime. Because delicious Mexican cuisine and fresh lime go together like tacos and Tuesday!

I hope y&rsquoall enjoy! Leave a comment, and let me know how it goes. Or just tag me on Instagram or Facebook. I love to see y&rsquoall makin&rsquo up my recipes!


Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is a quick-and-easy weeknight meal that&rsquos got that &ldquocooked all day&rdquo kinda feel. It&rsquos packed full of chicken, corn, beans, green chilies, and a warm, perfectly balanced blend of spices. It&rsquos great on its own, or loaded up with tortilla chips, cilantro, cheese, and a squeeze of lime!

If you&rsquove enjoyed my Crock Pot Creamy White Chicken Chili but you&rsquove been wishing for an Instant Pot version, wish no more! It&rsquos here, and it&rsquos totally yummy and so much quicker! Can you believe it only takes 18 minutes in the Instant Pot? Well okay, it does take a little time for the Instant Pot to get up to pressure&hellip so maybe 30ish minutes total. But seriously, Creamy White Chicken Chili cooked to perfection so quickly? Hellooo, sign me up! I still can&rsquot believe how great it came out. I truly didn&rsquot change a thing when it comes to portions or flavor. I just put it all together in the pot, set it to 18 minutes, crossed my fingers, grated some cheese and did some dishes and it was done before I could even finish cleaning the kitchen up! Say what? Yep, not even kidding. Seriously, go make this&hellip tonight. I betcha have all the ingredients on hand!

Here we go&hellip Let&rsquos get into the kitchen, folks!

Step one: Gather the goods!

  1. 2 cans Great Northern Beans.
  2. 2 small cans o&rsquo Green Chiles. Unless you Love spice, make sure they&rsquore mild. Because if you get the hot kind&hellip it&rsquos gonna get all kinds of spicy!
  3. Chicken Broth
  4. A variety of perfectly balanced spices: cumin, garlic powder, onion powder, chili powder, cayenne pepper, kosher salt, pepper, and Lawry&rsquos Seasoned salt.

Not pictured, but very necessary: chicken breast, corn (frozen or fresh&rsquoll do), half and half, and light cream cheese.

Add everything into the Instant Pot EXCEPT FOR THE CREAM CHEESE & HALF & HALF!

I mean it, y&rsquoall. Everything!

Wait wait&hellip Don&rsquot add the Cream Cheese or Half & Half, okay? We&rsquoll add those later.

Cover and seal the lid. Switch the valve to the &ldquosealing&rdquo position, and cook on Manual High Pressure for 18 minutes. When it&rsquos done cooking and the timer beeps, let it naturally depressurize for 10 minutes, then switch the valve to the &ldquoventing&rdquo position to completely release the steam before opening. I like to throw a towel over the valve and use a wooden spoon to release the steam, but it&rsquos not absolutely necessary. However you release the pressure on your Instant Pot, BE SAFE!

Remove the chicken. Place it in a bowl or on a cutting board, and shred it up with two forks. A mixer also works amazingly well for shredding up that freshly-cooked chicken breast, and it&rsquos really fast! Just remember to keep your fingers away, or else you&rsquore probably gonna have a really bad time. And don&rsquot rev up your mixer too fast, or you&rsquoll find that chicken in the dogs fur 5 days from now.

Add the shredded chicken back into the pot, along with the Half & Half and the chunks of cream cheese. Stir everything well, then put the cover back on, and let it simmer for about 10 minutes to let the cheese melt.

As soon as that cream cheese is nicely melted throughout the soup, grab a bowl and some toppings, and make your bowl of White Chicken Chili. Now strictly speaking, it doesn&rsquot need it&hellip but I just love me some good ol&rsquo fashioned toppings! Things like tortilla strips (you can find these with the salad toppings like croutons), freshly chopped tomatoes and cilantro, and a squeeze of lime. And oh yeah, I almost forgot&hellip cheese.

If you&rsquore not feelin&rsquo like a fancy bowl of White Chicken Chili loaded with a bazillion toppings, don&rsquot freak out! It&rsquos all gravy, because they aren&rsquot needed. This chili all by itself tastes like angels made it. I usually chop up just a bit of cilantro (if I have it), and do a squeeze of fresh lime. Because delicious Mexican cuisine and fresh lime go together like tacos and Tuesday!

I hope y&rsquoall enjoy! Leave a comment, and let me know how it goes. Or just tag me on Instagram or Facebook. I love to see y&rsquoall makin&rsquo up my recipes!


Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is a quick-and-easy weeknight meal that&rsquos got that &ldquocooked all day&rdquo kinda feel. It&rsquos packed full of chicken, corn, beans, green chilies, and a warm, perfectly balanced blend of spices. It&rsquos great on its own, or loaded up with tortilla chips, cilantro, cheese, and a squeeze of lime!

If you&rsquove enjoyed my Crock Pot Creamy White Chicken Chili but you&rsquove been wishing for an Instant Pot version, wish no more! It&rsquos here, and it&rsquos totally yummy and so much quicker! Can you believe it only takes 18 minutes in the Instant Pot? Well okay, it does take a little time for the Instant Pot to get up to pressure&hellip so maybe 30ish minutes total. But seriously, Creamy White Chicken Chili cooked to perfection so quickly? Hellooo, sign me up! I still can&rsquot believe how great it came out. I truly didn&rsquot change a thing when it comes to portions or flavor. I just put it all together in the pot, set it to 18 minutes, crossed my fingers, grated some cheese and did some dishes and it was done before I could even finish cleaning the kitchen up! Say what? Yep, not even kidding. Seriously, go make this&hellip tonight. I betcha have all the ingredients on hand!

Here we go&hellip Let&rsquos get into the kitchen, folks!

Step one: Gather the goods!

  1. 2 cans Great Northern Beans.
  2. 2 small cans o&rsquo Green Chiles. Unless you Love spice, make sure they&rsquore mild. Because if you get the hot kind&hellip it&rsquos gonna get all kinds of spicy!
  3. Chicken Broth
  4. A variety of perfectly balanced spices: cumin, garlic powder, onion powder, chili powder, cayenne pepper, kosher salt, pepper, and Lawry&rsquos Seasoned salt.

Not pictured, but very necessary: chicken breast, corn (frozen or fresh&rsquoll do), half and half, and light cream cheese.

Add everything into the Instant Pot EXCEPT FOR THE CREAM CHEESE & HALF & HALF!

I mean it, y&rsquoall. Everything!

Wait wait&hellip Don&rsquot add the Cream Cheese or Half & Half, okay? We&rsquoll add those later.

Cover and seal the lid. Switch the valve to the &ldquosealing&rdquo position, and cook on Manual High Pressure for 18 minutes. When it&rsquos done cooking and the timer beeps, let it naturally depressurize for 10 minutes, then switch the valve to the &ldquoventing&rdquo position to completely release the steam before opening. I like to throw a towel over the valve and use a wooden spoon to release the steam, but it&rsquos not absolutely necessary. However you release the pressure on your Instant Pot, BE SAFE!

Remove the chicken. Place it in a bowl or on a cutting board, and shred it up with two forks. A mixer also works amazingly well for shredding up that freshly-cooked chicken breast, and it&rsquos really fast! Just remember to keep your fingers away, or else you&rsquore probably gonna have a really bad time. And don&rsquot rev up your mixer too fast, or you&rsquoll find that chicken in the dogs fur 5 days from now.

Add the shredded chicken back into the pot, along with the Half & Half and the chunks of cream cheese. Stir everything well, then put the cover back on, and let it simmer for about 10 minutes to let the cheese melt.

As soon as that cream cheese is nicely melted throughout the soup, grab a bowl and some toppings, and make your bowl of White Chicken Chili. Now strictly speaking, it doesn&rsquot need it&hellip but I just love me some good ol&rsquo fashioned toppings! Things like tortilla strips (you can find these with the salad toppings like croutons), freshly chopped tomatoes and cilantro, and a squeeze of lime. And oh yeah, I almost forgot&hellip cheese.

If you&rsquore not feelin&rsquo like a fancy bowl of White Chicken Chili loaded with a bazillion toppings, don&rsquot freak out! It&rsquos all gravy, because they aren&rsquot needed. This chili all by itself tastes like angels made it. I usually chop up just a bit of cilantro (if I have it), and do a squeeze of fresh lime. Because delicious Mexican cuisine and fresh lime go together like tacos and Tuesday!

I hope y&rsquoall enjoy! Leave a comment, and let me know how it goes. Or just tag me on Instagram or Facebook. I love to see y&rsquoall makin&rsquo up my recipes!


Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is a quick-and-easy weeknight meal that&rsquos got that &ldquocooked all day&rdquo kinda feel. It&rsquos packed full of chicken, corn, beans, green chilies, and a warm, perfectly balanced blend of spices. It&rsquos great on its own, or loaded up with tortilla chips, cilantro, cheese, and a squeeze of lime!

If you&rsquove enjoyed my Crock Pot Creamy White Chicken Chili but you&rsquove been wishing for an Instant Pot version, wish no more! It&rsquos here, and it&rsquos totally yummy and so much quicker! Can you believe it only takes 18 minutes in the Instant Pot? Well okay, it does take a little time for the Instant Pot to get up to pressure&hellip so maybe 30ish minutes total. But seriously, Creamy White Chicken Chili cooked to perfection so quickly? Hellooo, sign me up! I still can&rsquot believe how great it came out. I truly didn&rsquot change a thing when it comes to portions or flavor. I just put it all together in the pot, set it to 18 minutes, crossed my fingers, grated some cheese and did some dishes and it was done before I could even finish cleaning the kitchen up! Say what? Yep, not even kidding. Seriously, go make this&hellip tonight. I betcha have all the ingredients on hand!

Here we go&hellip Let&rsquos get into the kitchen, folks!

Step one: Gather the goods!

  1. 2 cans Great Northern Beans.
  2. 2 small cans o&rsquo Green Chiles. Unless you Love spice, make sure they&rsquore mild. Because if you get the hot kind&hellip it&rsquos gonna get all kinds of spicy!
  3. Chicken Broth
  4. A variety of perfectly balanced spices: cumin, garlic powder, onion powder, chili powder, cayenne pepper, kosher salt, pepper, and Lawry&rsquos Seasoned salt.

Not pictured, but very necessary: chicken breast, corn (frozen or fresh&rsquoll do), half and half, and light cream cheese.

Add everything into the Instant Pot EXCEPT FOR THE CREAM CHEESE & HALF & HALF!

I mean it, y&rsquoall. Everything!

Wait wait&hellip Don&rsquot add the Cream Cheese or Half & Half, okay? We&rsquoll add those later.

Cover and seal the lid. Switch the valve to the &ldquosealing&rdquo position, and cook on Manual High Pressure for 18 minutes. When it&rsquos done cooking and the timer beeps, let it naturally depressurize for 10 minutes, then switch the valve to the &ldquoventing&rdquo position to completely release the steam before opening. I like to throw a towel over the valve and use a wooden spoon to release the steam, but it&rsquos not absolutely necessary. However you release the pressure on your Instant Pot, BE SAFE!

Remove the chicken. Place it in a bowl or on a cutting board, and shred it up with two forks. A mixer also works amazingly well for shredding up that freshly-cooked chicken breast, and it&rsquos really fast! Just remember to keep your fingers away, or else you&rsquore probably gonna have a really bad time. And don&rsquot rev up your mixer too fast, or you&rsquoll find that chicken in the dogs fur 5 days from now.

Add the shredded chicken back into the pot, along with the Half & Half and the chunks of cream cheese. Stir everything well, then put the cover back on, and let it simmer for about 10 minutes to let the cheese melt.

As soon as that cream cheese is nicely melted throughout the soup, grab a bowl and some toppings, and make your bowl of White Chicken Chili. Now strictly speaking, it doesn&rsquot need it&hellip but I just love me some good ol&rsquo fashioned toppings! Things like tortilla strips (you can find these with the salad toppings like croutons), freshly chopped tomatoes and cilantro, and a squeeze of lime. And oh yeah, I almost forgot&hellip cheese.

If you&rsquore not feelin&rsquo like a fancy bowl of White Chicken Chili loaded with a bazillion toppings, don&rsquot freak out! It&rsquos all gravy, because they aren&rsquot needed. This chili all by itself tastes like angels made it. I usually chop up just a bit of cilantro (if I have it), and do a squeeze of fresh lime. Because delicious Mexican cuisine and fresh lime go together like tacos and Tuesday!

I hope y&rsquoall enjoy! Leave a comment, and let me know how it goes. Or just tag me on Instagram or Facebook. I love to see y&rsquoall makin&rsquo up my recipes!


Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is a quick-and-easy weeknight meal that&rsquos got that &ldquocooked all day&rdquo kinda feel. It&rsquos packed full of chicken, corn, beans, green chilies, and a warm, perfectly balanced blend of spices. It&rsquos great on its own, or loaded up with tortilla chips, cilantro, cheese, and a squeeze of lime!

If you&rsquove enjoyed my Crock Pot Creamy White Chicken Chili but you&rsquove been wishing for an Instant Pot version, wish no more! It&rsquos here, and it&rsquos totally yummy and so much quicker! Can you believe it only takes 18 minutes in the Instant Pot? Well okay, it does take a little time for the Instant Pot to get up to pressure&hellip so maybe 30ish minutes total. But seriously, Creamy White Chicken Chili cooked to perfection so quickly? Hellooo, sign me up! I still can&rsquot believe how great it came out. I truly didn&rsquot change a thing when it comes to portions or flavor. I just put it all together in the pot, set it to 18 minutes, crossed my fingers, grated some cheese and did some dishes and it was done before I could even finish cleaning the kitchen up! Say what? Yep, not even kidding. Seriously, go make this&hellip tonight. I betcha have all the ingredients on hand!

Here we go&hellip Let&rsquos get into the kitchen, folks!

Step one: Gather the goods!

  1. 2 cans Great Northern Beans.
  2. 2 small cans o&rsquo Green Chiles. Unless you Love spice, make sure they&rsquore mild. Because if you get the hot kind&hellip it&rsquos gonna get all kinds of spicy!
  3. Chicken Broth
  4. A variety of perfectly balanced spices: cumin, garlic powder, onion powder, chili powder, cayenne pepper, kosher salt, pepper, and Lawry&rsquos Seasoned salt.

Not pictured, but very necessary: chicken breast, corn (frozen or fresh&rsquoll do), half and half, and light cream cheese.

Add everything into the Instant Pot EXCEPT FOR THE CREAM CHEESE & HALF & HALF!

I mean it, y&rsquoall. Everything!

Wait wait&hellip Don&rsquot add the Cream Cheese or Half & Half, okay? We&rsquoll add those later.

Cover and seal the lid. Switch the valve to the &ldquosealing&rdquo position, and cook on Manual High Pressure for 18 minutes. When it&rsquos done cooking and the timer beeps, let it naturally depressurize for 10 minutes, then switch the valve to the &ldquoventing&rdquo position to completely release the steam before opening. I like to throw a towel over the valve and use a wooden spoon to release the steam, but it&rsquos not absolutely necessary. However you release the pressure on your Instant Pot, BE SAFE!

Remove the chicken. Place it in a bowl or on a cutting board, and shred it up with two forks. A mixer also works amazingly well for shredding up that freshly-cooked chicken breast, and it&rsquos really fast! Just remember to keep your fingers away, or else you&rsquore probably gonna have a really bad time. And don&rsquot rev up your mixer too fast, or you&rsquoll find that chicken in the dogs fur 5 days from now.

Add the shredded chicken back into the pot, along with the Half & Half and the chunks of cream cheese. Stir everything well, then put the cover back on, and let it simmer for about 10 minutes to let the cheese melt.

As soon as that cream cheese is nicely melted throughout the soup, grab a bowl and some toppings, and make your bowl of White Chicken Chili. Now strictly speaking, it doesn&rsquot need it&hellip but I just love me some good ol&rsquo fashioned toppings! Things like tortilla strips (you can find these with the salad toppings like croutons), freshly chopped tomatoes and cilantro, and a squeeze of lime. And oh yeah, I almost forgot&hellip cheese.

If you&rsquore not feelin&rsquo like a fancy bowl of White Chicken Chili loaded with a bazillion toppings, don&rsquot freak out! It&rsquos all gravy, because they aren&rsquot needed. This chili all by itself tastes like angels made it. I usually chop up just a bit of cilantro (if I have it), and do a squeeze of fresh lime. Because delicious Mexican cuisine and fresh lime go together like tacos and Tuesday!

I hope y&rsquoall enjoy! Leave a comment, and let me know how it goes. Or just tag me on Instagram or Facebook. I love to see y&rsquoall makin&rsquo up my recipes!


Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is a quick-and-easy weeknight meal that&rsquos got that &ldquocooked all day&rdquo kinda feel. It&rsquos packed full of chicken, corn, beans, green chilies, and a warm, perfectly balanced blend of spices. It&rsquos great on its own, or loaded up with tortilla chips, cilantro, cheese, and a squeeze of lime!

If you&rsquove enjoyed my Crock Pot Creamy White Chicken Chili but you&rsquove been wishing for an Instant Pot version, wish no more! It&rsquos here, and it&rsquos totally yummy and so much quicker! Can you believe it only takes 18 minutes in the Instant Pot? Well okay, it does take a little time for the Instant Pot to get up to pressure&hellip so maybe 30ish minutes total. But seriously, Creamy White Chicken Chili cooked to perfection so quickly? Hellooo, sign me up! I still can&rsquot believe how great it came out. I truly didn&rsquot change a thing when it comes to portions or flavor. I just put it all together in the pot, set it to 18 minutes, crossed my fingers, grated some cheese and did some dishes and it was done before I could even finish cleaning the kitchen up! Say what? Yep, not even kidding. Seriously, go make this&hellip tonight. I betcha have all the ingredients on hand!

Here we go&hellip Let&rsquos get into the kitchen, folks!

Step one: Gather the goods!

  1. 2 cans Great Northern Beans.
  2. 2 small cans o&rsquo Green Chiles. Unless you Love spice, make sure they&rsquore mild. Because if you get the hot kind&hellip it&rsquos gonna get all kinds of spicy!
  3. Chicken Broth
  4. A variety of perfectly balanced spices: cumin, garlic powder, onion powder, chili powder, cayenne pepper, kosher salt, pepper, and Lawry&rsquos Seasoned salt.

Not pictured, but very necessary: chicken breast, corn (frozen or fresh&rsquoll do), half and half, and light cream cheese.

Add everything into the Instant Pot EXCEPT FOR THE CREAM CHEESE & HALF & HALF!

I mean it, y&rsquoall. Everything!

Wait wait&hellip Don&rsquot add the Cream Cheese or Half & Half, okay? We&rsquoll add those later.

Cover and seal the lid. Switch the valve to the &ldquosealing&rdquo position, and cook on Manual High Pressure for 18 minutes. When it&rsquos done cooking and the timer beeps, let it naturally depressurize for 10 minutes, then switch the valve to the &ldquoventing&rdquo position to completely release the steam before opening. I like to throw a towel over the valve and use a wooden spoon to release the steam, but it&rsquos not absolutely necessary. However you release the pressure on your Instant Pot, BE SAFE!

Remove the chicken. Place it in a bowl or on a cutting board, and shred it up with two forks. A mixer also works amazingly well for shredding up that freshly-cooked chicken breast, and it&rsquos really fast! Just remember to keep your fingers away, or else you&rsquore probably gonna have a really bad time. And don&rsquot rev up your mixer too fast, or you&rsquoll find that chicken in the dogs fur 5 days from now.

Add the shredded chicken back into the pot, along with the Half & Half and the chunks of cream cheese. Stir everything well, then put the cover back on, and let it simmer for about 10 minutes to let the cheese melt.

As soon as that cream cheese is nicely melted throughout the soup, grab a bowl and some toppings, and make your bowl of White Chicken Chili. Now strictly speaking, it doesn&rsquot need it&hellip but I just love me some good ol&rsquo fashioned toppings! Things like tortilla strips (you can find these with the salad toppings like croutons), freshly chopped tomatoes and cilantro, and a squeeze of lime. And oh yeah, I almost forgot&hellip cheese.

If you&rsquore not feelin&rsquo like a fancy bowl of White Chicken Chili loaded with a bazillion toppings, don&rsquot freak out! It&rsquos all gravy, because they aren&rsquot needed. This chili all by itself tastes like angels made it. I usually chop up just a bit of cilantro (if I have it), and do a squeeze of fresh lime. Because delicious Mexican cuisine and fresh lime go together like tacos and Tuesday!

I hope y&rsquoall enjoy! Leave a comment, and let me know how it goes. Or just tag me on Instagram or Facebook. I love to see y&rsquoall makin&rsquo up my recipes!


Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is a quick-and-easy weeknight meal that&rsquos got that &ldquocooked all day&rdquo kinda feel. It&rsquos packed full of chicken, corn, beans, green chilies, and a warm, perfectly balanced blend of spices. It&rsquos great on its own, or loaded up with tortilla chips, cilantro, cheese, and a squeeze of lime!

If you&rsquove enjoyed my Crock Pot Creamy White Chicken Chili but you&rsquove been wishing for an Instant Pot version, wish no more! It&rsquos here, and it&rsquos totally yummy and so much quicker! Can you believe it only takes 18 minutes in the Instant Pot? Well okay, it does take a little time for the Instant Pot to get up to pressure&hellip so maybe 30ish minutes total. But seriously, Creamy White Chicken Chili cooked to perfection so quickly? Hellooo, sign me up! I still can&rsquot believe how great it came out. I truly didn&rsquot change a thing when it comes to portions or flavor. I just put it all together in the pot, set it to 18 minutes, crossed my fingers, grated some cheese and did some dishes and it was done before I could even finish cleaning the kitchen up! Say what? Yep, not even kidding. Seriously, go make this&hellip tonight. I betcha have all the ingredients on hand!

Here we go&hellip Let&rsquos get into the kitchen, folks!

Step one: Gather the goods!

  1. 2 cans Great Northern Beans.
  2. 2 small cans o&rsquo Green Chiles. Unless you Love spice, make sure they&rsquore mild. Because if you get the hot kind&hellip it&rsquos gonna get all kinds of spicy!
  3. Chicken Broth
  4. A variety of perfectly balanced spices: cumin, garlic powder, onion powder, chili powder, cayenne pepper, kosher salt, pepper, and Lawry&rsquos Seasoned salt.

Not pictured, but very necessary: chicken breast, corn (frozen or fresh&rsquoll do), half and half, and light cream cheese.

Add everything into the Instant Pot EXCEPT FOR THE CREAM CHEESE & HALF & HALF!

I mean it, y&rsquoall. Everything!

Wait wait&hellip Don&rsquot add the Cream Cheese or Half & Half, okay? We&rsquoll add those later.

Cover and seal the lid. Switch the valve to the &ldquosealing&rdquo position, and cook on Manual High Pressure for 18 minutes. When it&rsquos done cooking and the timer beeps, let it naturally depressurize for 10 minutes, then switch the valve to the &ldquoventing&rdquo position to completely release the steam before opening. I like to throw a towel over the valve and use a wooden spoon to release the steam, but it&rsquos not absolutely necessary. However you release the pressure on your Instant Pot, BE SAFE!

Remove the chicken. Place it in a bowl or on a cutting board, and shred it up with two forks. A mixer also works amazingly well for shredding up that freshly-cooked chicken breast, and it&rsquos really fast! Just remember to keep your fingers away, or else you&rsquore probably gonna have a really bad time. And don&rsquot rev up your mixer too fast, or you&rsquoll find that chicken in the dogs fur 5 days from now.

Add the shredded chicken back into the pot, along with the Half & Half and the chunks of cream cheese. Stir everything well, then put the cover back on, and let it simmer for about 10 minutes to let the cheese melt.

As soon as that cream cheese is nicely melted throughout the soup, grab a bowl and some toppings, and make your bowl of White Chicken Chili. Now strictly speaking, it doesn&rsquot need it&hellip but I just love me some good ol&rsquo fashioned toppings! Things like tortilla strips (you can find these with the salad toppings like croutons), freshly chopped tomatoes and cilantro, and a squeeze of lime. And oh yeah, I almost forgot&hellip cheese.

If you&rsquore not feelin&rsquo like a fancy bowl of White Chicken Chili loaded with a bazillion toppings, don&rsquot freak out! It&rsquos all gravy, because they aren&rsquot needed. This chili all by itself tastes like angels made it. I usually chop up just a bit of cilantro (if I have it), and do a squeeze of fresh lime. Because delicious Mexican cuisine and fresh lime go together like tacos and Tuesday!

I hope y&rsquoall enjoy! Leave a comment, and let me know how it goes. Or just tag me on Instagram or Facebook. I love to see y&rsquoall makin&rsquo up my recipes!



Comments:

  1. Ezechiel

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  2. Maukinos

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