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White Chicken Chili Slow Cooker – Instant Pot – Stovetop

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

Ingredients

Scale
  • 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 great northern 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: Pickled jalapeño slices, sliced scallion, cubed avocado, and sour cream, 1 cup finely chopped fresh cilantro(about 1 small bunch), optional, for serving

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 (or if you’re watching sodium, skip this step and add salt to taste when chili is finished) 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 toppings at the table.

Stovetop:

You can also cook the chili in a Dutch oven on your stovetop. Use 4 cups stock instead of 3 cups and bring the mixture come to a simmer over medium-high. Reduce the heat to low, 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 the chicken stock and beans. Cancel 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

Keywords: Instant Pot, Slow Cooker, Beans, canned beans, canned green chile, Chicken, Chicken Breast, Chili, Corn, Dried Beans, Freezes Well, Green Chili, Hot Peppers, Jalapeno, pickled jalapeno, Soup, Mexican or Southwestern

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