Ingredients
For the Chili:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 (15-oz) cans white beans (cannellini or great northern), drained and rinsed
- 2 (4-oz) cans diced green chilies
- 1 cup frozen or canned corn, drained
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
For Creaminess & Toppings:
- ½ cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- Fresh cilantro, chopped (for garnish)
- Shredded cheese, avocado, and tortilla chips (optional, for serving)
Instructions
Sauté Aromatics (Stovetop Method):
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and sauté until translucent (about 5 minutes).
- Stir in garlic, cooking for 1 minute until fragrant.
2. Build the Chili:
- Add cumin, oregano, chili powder, and cayenne pepper. Stir and cook for 1 minute to release flavors.
- Stir in chicken breasts, white beans, green chilies, corn, and chicken broth.
- Season with salt and black pepper to taste.
3. Simmer & Shred Chicken:
- Bring to a boil, then reduce heat to low.
- Cover and let simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken, shred with two forks, and return it to the pot.
4. Add Creaminess & Serve:
- Stir in sour cream (or Greek yogurt) and fresh lime juice. Simmer for 5 more minutes.
- Ladle into bowls and garnish with cilantro, shredded cheese, avocado, and tortilla chips.
Notes
- Slow Cooker Method: Add all ingredients (except sour cream & lime juice) to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken, then stir in sour cream and lime juice before serving.
- Instant Pot Method: Use the sauté function to cook onions and garlic. Add remaining ingredients, seal, and cook on high pressure for 15 minutes. Perform a quick release, shred chicken, and stir in sour cream and lime juice.
- Thicker Chili: Mash some of the beans before adding them to create a naturally thicker consistency.
- Dairy-Free Option: Use dairy-free yogurt or coconut cream instead of sour cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Simmering, Slow Cooker, Instant Pot
- Cuisine: Mexican-Inspired, Comfort Food
- Diet: Gluten Free
