White Chicken & Chickpea Chili Soup

After a recent visit to a local restaurant, my wife and I tried a white chicken chili for the first time and it was absolutely delicious!

Experiencing another cool fall day here in Michigan, she was craving this delicious dish at home.

The first thing she did was turn to the pantry to see what we had for ingredients. We had all of the components needed to make the chili except for the white beans. We did however have an abundanceof canned chickpeas, as no self-respecting Lebanese household would be without.

We used our handy-dandy pressure cooker for this quick and easy recipe. The chicken we had was still frozen but this did not pose a problem for the pressure cooker.

Here’s her recipe. I think you’ll love it!
WHITE CHICKEN CHICKPEA CHILI RECIPE

PREP TIME

5 mins

COOK TIME

Serves: 6-8
INGREDIENTS

4 skinless, boneless chicken breasts (frozen)

8 cups water

2 Maggie chicken flavored boullion cubes

2 cloves of garlic

1 medium onion, cut in half for the pressure cooker

1 large onion diced for the soup

1 28 oz can chickpeas, drained

1 (4-ounce) can diced green chilis, with liquids from chilis

2 teaspoon dried oregano

2 teaspoon ground cumin

2 teaspoon salt

2 teaspoon ground black pepper

chopped fresh cilantro for garnish

INSTRUCTIONS

In a large pressure cooker and the chicken water, chopped onion, salt and pepper.if we had celery and carrots on stock we would’ve thrown those in the pot too.

Follow the directions for your pressure cooker. Because our chicken was frozen, we cooked it for approximately 35 minutes. (Cut this time in half if your your chicken is fresh)

Once the chicken is done cooking, Place it in a bowl, and shred it with two forks. Carefully strain the remaining liquid and retain it for the soup.

While the chicken was cooking we grabbed our Dutch oven, heated it up to a medium high heat, and added a healthy coating of olive oil to the bottom. Add the chopped onion and cook until translucent.