Healthy White Chicken Chili (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 Tablespoon olive oil
02 -
1 medium yellow onion, diced
03 -
2 poblano peppers, seeded and diced
04 -
3 cloves garlic, minced
05 -
2 cups chicken broth
06 -
2 (15-ounce) cans white cannellini beans, drained and rinsed
07 -
1 (15-ounce) can corn, drained
08 -
2 (4-ounce) cans diced green chiles with juices
09 -
1 teaspoon oregano
10 -
2 teaspoons chili powder
11 -
3 teaspoons cumin
12 -
1 teaspoon smoked paprika
13 -
Freshly cracked pepper and kosher salt to taste
14 -
1 pound boneless, skinless chicken breasts or thighs
15 -
4 ounces cream cheese, optional (dairy-free if needed)
16 -
1 cup full-fat coconut milk or heavy cream
→ Optional Toppings
17 -
Fresh lime juice
18 -
Cilantro
19 -
Fresh avocados
20 -
Jalapeños
21 -
Shredded Monterey Jack cheese
22 -
Tortilla strips
# Instructions:
01 -
Heat olive oil in a medium skillet over medium heat. Add the diced onion and poblano peppers, and sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant. Transfer the mixture to the slow cooker.
02 -
Add chicken broth, drained beans, corn, diced green chiles with juices, and spices to the slow cooker. Mix well to combine.
03 -
Nestle the chicken breasts into the mixture, ensuring they are submerged. Cover and cook on high for 4-6 hours or low for 6-8 hours.
04 -
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker. Stir in cream cheese (if using) and coconut milk or heavy cream until fully combined. Add up to 1 cup more of chicken broth to adjust the consistency if needed. Taste and season with additional salt and pepper as required.
05 -
Serve hot with desired toppings such as lime juice, cilantro, avocado, jalapeños, shredded cheese, or tortilla strips.
# Notes:
01 -
To freeze, cook the chili and store in an air-tight container or freezer bag for up to 6 months. Thaw overnight and reheat in the microwave or stovetop.
02 -
For Instant Pot: Combine all ingredients in the pot (no need to sauté) and pressure cook on high for 20 minutes. Quick release the pressure, shred chicken, and finish as directed.
03 -
For stove top: Sauté onion and pepper in a stockpot. Add remaining ingredients, bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Shred chicken, add cream, and stir to combine.