Description
Discover how to make a delicious Creamy Dairy Free White Chicken Chili with this easy recipe. Perfect for a cozy night in!
Ingredients
- 1 1/2 lbs (680g) boneless, skinless chicken breasts or skinless chicken thighs
- 1 small yellow onion, diced or 1/2 a large onion
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can mild diced green chiles, 4 oz (113 g)
- 2-3 cups (480-720ml) low sodium chicken broth, divided
- 2 cans white beans (I use 1 can cannellini and 1 can Great Northern)
- 1 cup (240ml) corn
- 1/2 cup (120ml) fresh cilantro, chopped
- 1 lime, juice of
- 1 tablespoon (15 ml) ground cumin
- 1 teaspoon (5 ml) paprika
- 1 teaspoon (5 ml) ground coriander
- 1/4 teaspoon (1 ml) cayenne pepper
- 1 teaspoon (5 ml) beef broth (more to taste)
- 1/4 teaspoon (1 ml) black pepper
Instructions
- Chop the green pepper and onion into small pieces and finely chop the garlic.
- Place the chicken at the bottom of the slow cooker.
- Layer the onion, garlic, green bell pepper, green chiles, spices, and 2 cups of chicken broth on top of the chicken in the slow cooker.
- Set the slow cooker to cook for 4 hours on high or 7 hours on low.
- During the last half-hour of cooking, pull apart the chicken with forks.
- Rinse and drain the beans and corn.
- Blend one can of beans with ½ cup of chicken broth until smooth.
- Add the blended beans, the remaining whole beans, and corn to the slow cooker.
- Once the cooking time is up, mix in the chopped cilantro and freshly squeezed lime juice.
- Stir everything together thoroughly.
- To adjust the consistency of the chili, pour in an additional ½ cup of chicken broth if desired.
- Note: If using pre-cooked or rotisserie chicken, add it alongside the corn and beans.
- Alternative Method for Stove:
- Warm a large, heavy pot over medium heat and add olive oil or avocado oil.
- Once the oil is hot, add the diced onion and green pepper to the pot.
- Cook until the onions are soft and see-through, approximately 2-3 minutes.
- Stir in the garlic and spices, cooking until their aroma is released, about 30 seconds.
- Blend one can of beans with ½ cup of chicken broth until smooth.
- Add the blended beans, chicken pieces, chicken broth, and green chiles to the pot.
- Bring the mixture to a boil, then reduce the heat to medium-low and let it cook for 15-20 minutes.
- Once the chicken is fully cooked, take it out, shred it, and return it to the pot.
- Add the rest of the beans and the corn to the pot.
- Simmer for an additional 5-10 minutes.
- Turn off the heat and mix in the cilantro and freshly squeezed lime juice.
Notes
- Blend both cans of beans with chicken broth for a thicker chili.
- Adjust spiciness by adding more cayenne pepper or beef broth.
- Add pre-cooked or rotisserie chicken with corn and beans for time-saving.
