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–+ servings

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
Cook Time: 30 minutes
Total Time: 45 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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