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Home1 / My Health Videos2 / Recipes3 / White Chicken Chili
White Chickpea Chili

Originally published at iFoodReal

White Chicken Chili

Ingredients

  • 1.5 lbs (3 medium) boneless and skinless chicken breasts
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp oil (I use avocado oil)
  • 3 cups chicken broth, low sodium
  • 2 x 15 oz cans (3 cups) great Northern beans, drained and rinsed
  • 2 cups corn
  • 4 oz can diced green chiles
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 1 tsp salt
  • Ground black pepper, to taste
  • Small bunch of cilantro, finely chopped
  • 1/2 cup plain or Greek yogurt, fat 2%+
  • 1 lime, juice of
  • Tortilla chips, avocado, more yogurt, limes, for serving

Directions

  1. On the Stove
    • Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat.
    • Add garlic and onion, sauté for 3 minutes, stirring occasionally.
    • Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
    • In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
    • Add broth, mashed and whole beans, corn, green chiles and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.
    • Turn off the heat. Remove chicken and shred with 2 forks or meat claws.
    • Return chicken to the pot along with lime juice, cilantro and yogurt.
    • Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

    In a slow cooker

    • Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat.
    • Add garlic and onion, sauté for 3 minutes, stirring occasionally.
    • Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
    • In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
    • Transfer to slow cooker along with broth, mashed and whole beans, corn, green chiles and chicken breasts.
    • Cover and cook on Low for 6 hours or on High for 3 hours.
    • Remove chicken and shred with 2 forks or meat claws.
    • Return chicken to the crockpot along with lime juice, cilantro and yogurt.
    • Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

    In an Instant Pot

    • In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
    • To 6 or 8 quart Instant Pot, add ingredients in the following order: garlic, onion, corn, whole and mashed beans, chicken breasts, green chiles, cumin, oregano, chili powder, cayenne pepper, salt, pepper and broth. Do not stir.
    • Close the lid, set pressure vent to Sealing and Pressure Cook on High or Manual for 10 minutes.
    • Release pressure using Quick Release method by turning pressure valve to Venting position immediately after cooking.
    • Open the lid, remove chicken and shred with 2 forks or meat claws.
    • Return chicken to the Instant Pot along with lime juice, cilantro and yogurt.
    • Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

     

    Refrigerate in an airtight container for up to 5 days.

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