Delcious, creamy chicken and white bean chili.
Add 2-3 chicken breast to instant pot with 1 cup water or broth. Cook on poultry setting. Drain, shred chicken. Add beans, onion, garlic, broth, green chilis, spices and cook on high for 10 minutes.
Quick release, add sour cream and heavy cream. Stir together and serve.
Add chicken, beans, spices, garlic, onion and broth in slow cooker. Allow to cook on low 6-8 hours or high 3-4 hours. When done remove chicken, and shred. Add chicken back in and also add heavy cream and sour cream. Stir together and serve immediately.
Cut chicken in to small bite sized chicken. In a large sauce pan saute chicken, onion, and garlic until chicken has a few brown sides and no pink.
Do not allow chili to come to a boil after you have added the cream and sour cream. Keep on low heat.
Use oregano leaves, not ground oregano.
If serving for kids use mild green chili's.