Description
Learn how to make a delicious and nutritious Easy Healthy White Chicken Chili with this simple recipe. Perfect for a cozy meal any day of the week!
Ingredients
- – 680g boneless skinless chicken breasts (3 medium-large)
- – 1 small onion, diced
- – 2 large garlic cloves, minced
- – 15ml vegetable oil
- – 710ml chicken broth, low sodium
- – 2 x 425g cans great Northern beans or cannellini beans, drained and rinsed
- – 475ml corn
- – 113g can diced green chilies
- – 5ml cumin, ground
- – 2.5ml oregano
- – 2.5ml chili powder
- – 5ml salt
- – 2.5ml ground black pepper
- – 1 small bunch cilantro, finely chopped
- – 120ml plain or Greek yogurt, fat 2%+
- – 1 lime, juice of
- – Tortilla chips, avocado, more yogurt, limes, for serving
Instructions
- Warm a large Dutch oven or heavy-bottomed pot over medium-high heat and add oil to cover the surface. Toss in the garlic and onion, cooking for about 3 minutes while stirring occasionally. Sprinkle in the cumin, oregano, chili powder, salt, and black pepper, and sauté for another 30 seconds, stirring continuously.
- In a small bowl, mash about 1 cup of beans with a fork to help thicken the mixture.
- Add the mashed beans to the pot along with the chicken broth, whole beans, corn, green chilies, and chicken breasts. Cover and bring the mixture to a boil, then reduce the heat to low-medium and let it simmer for 20 minutes.
- Turn off the heat. Take out the chicken and shred it using two forks. Return the chicken to the pot and mix in the lime juice, cilantro, and yogurt.
- Stir everything together and serve hot with toppings of your choice like tortilla chips, avocado, extra yogurt, and lime wedges.
- Heat a large ceramic non-stick skillet on medium-high heat and add oil to coat. Sauté garlic and onion for 3 minutes, stirring occasionally. Mix in cumin, oregano, chili powder, salt, and black pepper, and cook for another 30 seconds, stirring constantly. Transfer to a large slow cooker.
- In a small bowl, mash about 1 cup of beans with a fork. Add the mashed beans to the slow cooker with 1 cup of broth, whole beans, corn, green chilies, and chicken breasts. Cover and cook on Low for 6 hours or on High for 3 hours.
- Follow the remaining steps as mentioned in the stovetop method above.
- In a small bowl, mash about 1 cup of beans with a fork.
- To a 6 or 8-quart Instant Pot, add the ingredients in this order: garlic, onion, corn, whole and mashed beans, chicken breasts, green chilies, cumin, oregano, chili powder, salt, and black pepper. Pour in only 1 cup of broth. Do not mix.
- Close the lid, set the pressure release to Sealing, and select Pressure Cook or Manual on High for 20 minutes. Quickly release the pressure by turning the valve to the Venting position immediately after cooking.
- Open the lid, remove the chicken, and shred it with two forks. Follow the remaining steps as described in the stovetop version above.
Notes
- To add creaminess, top with a dollop of Greek yogurt before serving.
- For a zesty twist, drizzle extra lime juice over the chili just before serving.
- For a thicker texture, mash extra beans and stir into the chili.
