4.5 oz of mild green chilies - drained and chopped
2 tsp ground oregano
2 tsp ground cumin
½ tsp cayenne pepper
2 Tbl Better than Bouillon Chicken Base and 6 cups water OR 6 cups chicken stock
Topping
1 cup cheddar cheese, shredded
½ cup sour cream
½ cup fresh cilantro - torn
Instructions
Soak beans: Use overnight or fast soak method. - Overnight: place beans in container 3 sizes larger (for bean expansion) and cover with water. Let rest overnight. Rinse and pick out bad beans. OR Fast soak: rinse and pick out bad beans. In a large pot, cover with water, bring to a boil. Boil 3 minutes, remove from heat, cover, and let rest for 1 hour. Rinse and cook.
Choose "Brown or Saute" on your pressure cooker. Let it heat for a minute or two and then add the olive oil. When the oil is hot, add the garlic and onions and cook for 1-2 minutes. Add chicken. Cook, stirring occasionally until browned.
Add the beans, chilies, and spices. Cook for 2 minutes.
Add stock (or water and Better Than Bullion), stir.
Seal the pot and set for HIGH pressure for 16 minutes.
Do the quick release method and check beans - they should be soft but not mushy. If they need more cooking, seal and return to HIGH pressure and cook for 2-3 minutes more.
Once done, thicken the stew by smashing some of the beans - use a fork, potato masher, or a stick blender - until you get the desired consistency.
Serve with a dollop of sour cream, sprinkling of cheddar cheese, and cilantro.
Pair with corn bread, tortillas, or hard rolls.
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2014/01/09/slow-cooker-recipes-mild-white-bean-chicken-chili/