White Chicken Chili Slow Cooker – Instant Pot – Stovetop
This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out
- Total Time: varies
- Yield: 6 to 8 servings 1x
- Category: Soups
- Cuisine: Mexican or Southwestern
Ingredients
- 2 tablespoons olive oil
- 1 large yellow or red onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 jalapeño, minced, seeded if desired
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cayenne
- 3 (4-ounce) cans chopped green chiles, hot, mild or a combination
- 2 pounds boneless, skinless chicken thighs or boneless, skinless breasts
- salt to taste
- 3 to 4 cups chicken stock
- 2 (14-ounce) cans of white beans, drained and rinsed
- 1 ½ cups frozen corn or one can, drained
- salt to taste
- 1 lime, juiced (about 2 tablespoons)
- garnishes of choice: suggested, pick from pickled jalapeño slices, diced onion or sliced green onion, cubed avocado, sour cream, chopped fresh cilantro, cheese, additional lime(
Instructions
Slow Cooker:
In a large Dutch oven, heat oil over medium heat. Add the onion and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add cumin, onion powder, oregano, and cayenne and stir until fragrant, 1 to 2 minutes. Stir in the canned green chiles.
Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs or breasts with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn or canned corn, cover, and cook until warmed through, about 10 minutes. Stir in lime juice. Season to taste with salt if desired. Serve in bowls and pass the desired toppings at the table.
Stovetop:
Proceed as above, but use 4 cups stock instead of 3 cups and bring the mixture to a simmer over medium-high. Reduce the heat to low, partially cover, and cook until the chicken is tender, stirring occasionally for about 35 minutes. Proceed with the rest of the recipe.
Instant Pot:
Add oil to Instant Pot liner and using the saute function, proceed with the recipe, adding three cups chicken stock and beans. Cancel the saute function, seal the Instant Pot and set to High Pressure, 12 minutes. When finished, Quick release and proceed with the recipe, using the saute function again as needed to warm through.
Notes
Adapted from the New York Times