This white chicken chili is made with simple ingredients and packed with flavor. The spice profile here is unlike any other, you gotta try it! It's creamy and delicious but still healthy with the use of half and half and greek yogurt.
Whether you prefer it more as a soup or a chili, it is so filling and makes for the perfect winter-work-lunch to keep you full and focused through the 3 PM slump. I love topping it with fresh lime juice, the citrus really enhances the flavor!
White Chicken Chili
5 servings | 25 minutes
No instant pot? No problem. Just modify and go! Use pre-cooked shredded chicken (rotisserie would be great) and just add with the veggies and simmer it all together on the stove for about 10 minutes and proceed to step 11.
Don't want to pre-cook chicken? Still no problem! Boil the chicken in the broth, covered, for 10 minutes, add veggies and boil another 10 minutes before removing chicken to shred and proceed to step 11!
Ingredients:
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp paprika
1/8 tsp cayenne pepper
1 tsp olive oil, divided
1 lb chicken breast
2-3 cups low sodium chicken broth
1 cup corn
1/2 cup onion, diced
1/2 cup zucchini, diced
1 4oz can chopped green chilies
1 15oz can white kidney beans
1/4 cup half and half
2 oz plain greek yogurt
Chopped cilantro, fresh lime juice and/or additional yogurt for topping
If you are not a big fan of zucchini, try using celery instead!
Directions:
Turn the instant pot on to sauté and heat 1/2 tsp olive oil.
Sear chicken breast for 3 minutes in the oil. Use tongs to flip chicken and sear the other side for 3 minutes.
Remove chicken and add remaining 1/2 tsp oil.
Pour in corn, zucchini, onion and all of the spices. Toss to combine.
Allow veggies to cook for about 2 minutes before adding in the chopped green chilies. Stir to combine.
Return the chicken to the pot.
Pour in chicken broth (recommend 2 cups for a thicker chili and 3 cups for more of a thick soup, I opted for 3 cups).
Place the lid on the instant pot and close the vent. Cook in the instant pot for 15 minutes, I used the poultry setting but a soup or chili setting works too. They are all the same in the end, just adjust it to 15 minutes!
When the timer finishes allow the pot to naturally release for 5-10 minutes.
Open the instant pot, remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
Turn on sauté feature and add in the can of beans and cook until heated through.
Turn off heat and stir in half and half, plain greek yogurt and fresh chopped cilantro.
Serve warmed topped with some extra fresh chopped cilantro, freshly squeezed lime juice and a dollop of plain greek yogurt.
