White Chili

2 chicken breasts

2 cups cooked turkey diced into 1/2 inch

2 lbs ground turkey

1 teaspoon garlic powder

1 teaspoon cumin powder

1 teaspoon paprika

½ teaspoon salt

2 15-oz cans garbanzo beans rinsed and drained

2 15-oz cans cannellini beans rinsed and drained

4 oz Cream Cheese cubed and softened (optional)

1 1/2 cup Corn canned or frozen

4 4-oz can Green Chiles

4 28-oz can Enchilada Sauce Red or Green Enchilada Sauce

1 chopped onion 

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon cumin powder

1 teaspoon paprika

½ teaspoon salt

Chopped cilantro for garnish (optional)

In an Instant Pot add chicken breast, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp cumin powder, 1 tsp paprika and 1/2 tsp salt. Cook on high pressure for 13 minutes and let steam dissolve naturally. 

In 10 quart pot, add ground turkey and 1 tsp garlic powder, 1 tsp cumin, 1 tsp paprika and 1/2 tsp salt. Brown until cooked through. Add in chicken and turkey cut in 1/2 inch cubes.  

Add in white beans, cream cheese, corn, green chiles, onion and green enchilada sauce on medium heat until it starts to bubble. If adding cream cheese, stir until dissolved. Serve with cilantro and your favorite chips, avocado, cheese, or sour cream.
 

***All or most of the ingredients are organic***