Ah, white chicken chili—a dish that feels like a warm hug on a chilly day. Imagine a bowl brimming with tender chicken, creamy beans, and a hint of spice that dances on your tongue. It’s like the culinary equivalent of your favorite cozy sweater, perfect for meal prep, because who doesn’t want that comforting embrace waiting in the fridge all week?
Steps
- Heat oil in a large pot over medium-high heat. Sauté diced onion and minced garlic for about 3 minutes, stirring occasionally. Add ground cumin, oregano, chili powder, cayenne pepper, salt, and black pepper, and cook for an additional 30 seconds while stirring constantly.
- Mash approximately 1 cup of drained beans with a fork and mix them into the pot. Add 3 cups of low-sodium chicken broth, remaining whole beans, corn, diced green chilies, and chicken breasts. Cover the pot, bring to a boil, then reduce the heat and simmer for about 20 minutes.
- Turn off the heat, remove the chicken breasts, and shred them using two forks. Return the shredded chicken to the pot, and mix in lime juice, chopped cilantro, and Greek yogurt. Serve the chili warm with toppings like tortilla chips, cheese, and lime wedges.
- In a skillet, heat oil over medium-high heat, and sauté the onion and garlic for about 3 minutes. Stir in cumin, oregano, chili powder, cayenne pepper, salt, and pepper, cooking for an additional 30 seconds. Transfer this mixture to a slow cooker.
- In a small bowl, mash 1 cup of beans and add them to the slow cooker along 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.
- Once cooked, shred the chicken and return it to the slow cooker. Stir in the lime juice, cilantro, and yogurt, then serve with your preferred toppings.
- Mash 1 cup of white beans in a small bowl and set aside. Add garlic, onion, corn, both whole and mashed beans, chicken breasts, green chilies, cumin, oregano, chili powder, cayenne pepper, salt, pepper, and 1 cup of broth to the Instant Pot in that order without stirring.
- Close the lid, set the vent to sealing, and cook on high pressure for 20 minutes. Quickly release the pressure by turning the valve to venting after cooking.
- Remove the chicken, shred it with forks, and return it to the pot. Stir in lime juice, cilantro, and yogurt, then serve with toppings like tortilla chips and avocado slices.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, approximately 3 medium-large
- 1 small onion, diced
- 2 large garlic cloves, minced
- 1 tablespoon oil (e.g., avocado oil)
- 3 cups chicken broth (low sodium recommended)
- 2 cans (15 ounces each) great Northern beans or cannellini beans, drained and rinsed
- 2 cups corn
- 1 can (4 ounces) diced green chilies
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 small bunch cilantro, finely chopped
- 1/2 cup plain Greek yogurt, with at least 2% fat
- Juice of 1 lime
- Tortilla chips, avocado, additional yogurt, and limes for serving
Nutritional Values
Calories: 2070 kcal | Carbohydrates: 240g | Protein: 132g | Fat: 72g | Saturated Fat: 18g | Cholesterol: 252mg | Sodium: 3984mg | Fiber: 60g | Sugar: 30g
FAQ
- What can I use instead of green chilies in this recipe?
- Green chilies can be substituted with more cumin or ground coriander for flavor. Sauteed bell peppers can also be used if you prefer a milder taste.
- Is it possible to use dried beans for the white chicken chili?
- Yes, you can use dried beans by soaking them overnight or adding extra water if using a slow cooker. Some readers have successfully added 1.5 cups of extra water at the start to account for the dried beans.
- Can I add tomatoes or Rotel to the chili?
- Absolutely! Adding Rotel or diced tomatoes will enhance the acidity and tomato flavor, changing the color of the chili, but still resulting in a delicious dish.
- How can I make this chili without chicken?
- You can make it vegetarian by omitting the chicken and using vegetable broth instead. Increase the number of beans for added protein and heartiness.
- Why is this version of chili referred to as ‘white’?
- This chili is called ‘white’ because it lacks tomato products, which typically give traditional chili its red color. Instead, it uses white beans, yogurt, and sometimes cream cheese, resulting in a white appearance.
Tips
- Adjust Liquid Levels: Pay attention to the amount of chicken broth used when preparing this dish with different cooking methods. The stovetop method requires more broth (3 cups) compared to the Instant Pot and slow cooker, which only need 1 cup due to less evaporation.
- Enhance Creaminess: If you prefer a thicker or creamier chili, consider using an immersion blender to lightly blend some of the beans, or add a cornstarch slurry for additional thickness. Ensure you don’t use non-fat yogurt as it lacks the creaminess needed for this recipe.
- Avoid Yogurt Curdling: To prevent the Greek yogurt from curdling, make sure to turn off the heat before adding it to the chili. Alternatively, you can add yogurt directly to individual bowls before serving, especially if using the Keep Warm setting on a slow cooker or Instant Pot.
- Use Rotisserie Chicken: For a convenient shortcut, use pre-cooked shredded rotisserie chicken. Add it at the beginning of the cooking process just like you would raw chicken, which enhances the flavor and simplifies preparation.
Equipment
- Instant Pot (for the Instant Pot cooking method)
- Slow Cooker or Crock Pot (for the slow cooker method)
- Dutch Oven or heavy-bottom pot (for the stovetop method)
- Meat Claws (for shredding chicken)
- Immersion Blender (optional, for making the chili creamier)
