White Chicken Chili

How this recipe came about

There is a restaurant near our apartment that we can walk to from our house. They serve up this delicious white chicken chili. I have always wanted to try and recreate it but make it a little healthier.

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White Chicken Chili

Creamy and flavorful white chicken chili made with northern beans, corn, and chicken. Served with jalapeño, avocado, cilantro, sharp cheddar cheese, and tortilla chips. A fantastic alternative to traditional beef chili. Great for a Lunch or Dinner. Only 440 calories per serving!

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 10

Calories: 440kcal

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Ingredients

• 31 oz Northern Beans 2 cans, drained and rinsed
• 8 oz hatch chiles
• 1 lb chicken thighs boneless, skinless
• 4 cups low sodium chicken broth
• 1 cup fire roasted corn
• 4 cloves garlic minced
• 1 teaspoon dried oregano
• 2 teaspoon ground cumin
• 1 yellow onion chopped
• 1 cup milk 2%
• 4 oz cream cheese ⅓ fat
• 1 tbs corn starch
• 2 jalapeños sliced, for garnish
• 1 avocado sliced, for garnish
• ¼ cup cilantro chopped, for garnish
• ½ teaspoon salt to taste
• ½ teaspoon pepper to taste
• ¼ cup sharp white cheddar cheese shredded, for garnish
• 8 oz tortilla chips for serving

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Instructions

• Chop all vegetables (excluding the avocado) according to instructions above.
• Heat large non-stick pan on medium high heat with 1 tablespoon of olive oil and 1 tablespoon of butter. Season chicken on both sides with salt and pepper. When the pan is really hot, sear chicken for 2-3 minutes on each side (you may have to do this in batches). You can do this in the instant pot but I don't recommend it. The bottom of an instant pot is convex and the oil drips to the edge of the pot.
• Remove chicken from heat. Add remaining tablespoon of butter and chopped onion. Deglaze the pan with a about ⅛ cup of water and cook for about 5 minutes.
• Add the following to the instant pot: onion, garlic, cumin, oregano, hatch chiles, corn, chicken, and chicken broth.
• Cook on high pressure for 15 minutes. Quick release after 10 minutes.
• Remove the lid and add cream cheese. Mix corn starch with the milk and add it to the instant pot. Stir until mixed through.
• Remove chicken and shred with two forks in a bowl. Return the chicken to the instant pot.
• Add salt and pepper to taste. Slice avocado. Serve the chili with tortilla chips, cilantro, jalapeno, avocado, and sharp white cheddar cheese.

Nutrition

Calories: 440kcal | Carbohydrates: 46g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 439mg | Potassium: 758mg | Fiber: 8g | Sugar: 4g | Vitamin A: 298IU | Vitamin C: 11mg | Calcium: 172mg | Iron: 3mg

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