Healthy White Chicken Chili

Healthy White Chicken Chili is a 30 minute dinner with chicken breast, white beans, corn, cumin and yogurt. Easy to make on the stove, crockpot or Instant Pot.

Author: Olena of ifoodreal.com

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6 servings 1x

Category: Soup and Stew

Method: Stove, Instant Pot, Slow Cooker

Cuisine: Mexican

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

STEPS

1. Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat.
2. Add garlic and onion, sauté for 3 minutes, stirring occasionally.
3. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
4. In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
5. 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.
6. Turn off the heat. Remove chicken and shred with 2 forks or meat claws.
7. Return chicken to the pot along with lime juice, cilantro and yogurt.
8. Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.
9. Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat.
10. Add garlic and onion, sauté for 3 minutes, stirring occasionally.
11. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
12. In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
13. Transfer to slow cooker along with broth, mashed and whole beans, corn, green chiles and chicken breasts.
14. Cover and cook on Low for 6 hours or on High for 3 hours.
15. Remove chicken and shred with 2 forks or meat claws.
16. Return chicken to the crockpot along with lime juice, cilantro and yogurt.
17. Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.
18. In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
19. 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.
20. Close the lid, set pressure vent to Sealing and Pressure Cook on High or Manual for 10 minutes.
21. Release pressure using Quick Release method by turning pressure valve to Venting position immediately after cooking.
22. Open the lid, remove chicken and shred with 2 forks or meat claws.
23. Return chicken to the Instant Pot along with lime juice, cilantro and yogurt.
24. Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

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