White Bean Chicken Chili with Corn & Potatoes

Ingredients:

3 lbs boneless skinless organic chicken breasts 

1 qt organic chicken bone broth

48 oz great white northern beans

2 medium yellow onions, diced

5 garlic cloves, minced 

1 can organic corn kernels

2 oz organic cream cheese

1 1/2 cup full fat organic sour cream

12 creamer potatoes

Juice of one lime

1 tsp cumin

1 tsp paprika

2 tsp chili powder

2 tsp garlic powder

1 tsp onion powder

1 tsp curry powder

1 tsp sea salt

black pepper 

olive oil 

shredded Mexican cheese (optional topping)

red salsa (optional topping)

red onion, diced (optional topping)

Instructions:

Prepare the onion and garlic. Rinse the chicken and set aside. 

Dice the onion and mince the garlic.

Sauté the onions and garlic with a drizzle of olive oil in a pan. Sauté until browned. Remove from heat and set aside.

In the Instant Pot pressure cook the chicken in 1/2 cup of filtered water for 30 minutes. Carefully quick release. Drain the liquid.

Cut the chicken into cubes. Set aside.

Cook creamer potatoes in the air fryer or oven. Cut into quarters. Set aside.

Into the Instant Pot add the beans, corn, onions and garlic, potatoes, spice mixture and chicken. Pour the broth over the top and close the lid securely. 

Pressure cook on high for 5 minutes. Carefully use the quick release to release the remaining pressure.

Add the juice of one lime, the sour cream and cream cheese. Thoroughly mix. 

Serve topped with your choice of sour cream, red salsa, shredded cheese, or diced red onion. Enjoy!