CHILI WITH BACON RECIPES

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PRESSURE-COOKER CHICKEN AND BACON WHITE CHILI - TASTE OF H…



Pressure-Cooker Chicken and Bacon White Chili - Taste of H… image

I made a twist on my favorite white chicken chili and used my pressure cooker, which made it very quick and easy. I like to serve it with avocado, cilantro and onions. —Teri Lee Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 16 servings (4 quarts)

Number Of Ingredients 16

1/2 pound bacon strips, coarsely chopped
6 boneless skinless chicken thighs
1 package (20 ounces) frozen corn
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (10 ounces each) diced tomatoes and green chiles
1 can (4 ounces) chopped green chiles
1 cup reduced-sodium chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon minced garlic
1 envelope (1 ounce) ranch salad dressing mix
12 ounces cream cheese
2 cups shredded cheddar cheese
Optional: Cubed avocado and sliced jalapeno

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 5-6 minutes; remove bacon and reserve. Brown chicken in bacon drippings in batches until lightly browned, 5-6 minutes. Return bacon to pan; top with corn and next 11 ingredients in the order listed. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Stir in shredded cheese until melted. If desired, serve with avocado and jalapeno.

Nutrition Facts : Calories 387 calories, FatContent 21g fat (10g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 1033mg sodium, CarbohydrateContent 29g carbohydrate (2g sugars, FiberContent 6g fiber), ProteinContent 20g protein.

PRESSURE-COOKER CHICKEN AND BACON WHITE CHILI - TASTE OF HOME



Pressure-Cooker Chicken and Bacon White Chili - Taste of Home image

I made a twist on my favorite white chicken chili and used my pressure cooker, which made it very quick and easy. I like to serve it with avocado, cilantro and onions. —Teri Lee Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 16 servings (4 quarts)

Number Of Ingredients 16

1/2 pound bacon strips, coarsely chopped
6 boneless skinless chicken thighs
1 package (20 ounces) frozen corn
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (10 ounces each) diced tomatoes and green chiles
1 can (4 ounces) chopped green chiles
1 cup reduced-sodium chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon minced garlic
1 envelope (1 ounce) ranch salad dressing mix
12 ounces cream cheese
2 cups shredded cheddar cheese
Optional: Cubed avocado and sliced jalapeno

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 5-6 minutes; remove bacon and reserve. Brown chicken in bacon drippings in batches until lightly browned, 5-6 minutes. Return bacon to pan; top with corn and next 11 ingredients in the order listed. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Stir in shredded cheese until melted. If desired, serve with avocado and jalapeno.

Nutrition Facts : Calories 387 calories, FatContent 21g fat (10g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 1033mg sodium, CarbohydrateContent 29g carbohydrate (2g sugars, FiberContent 6g fiber), ProteinContent 20g protein.

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