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White Bean Chicken Chili

a bowl of white bean chicken chili topped with jalapeño, Sour cream, avocado, tortilla strips, cotija and cilantro
  • Serves:  6
  • Prep Time:  5 min
  • Cook Time:  45 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 4 garlic cloves, minced
  • 3 boneless skinless chicken breasts, (about 2 pounds)
  • 3 cups chicken stock
  • 1 (19-ounce) can mild green enchilada sauce
  • 1 (4-ounce) can green chilies
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 (14-ounce) cans white beans, such as Great Northern or cannellini beans, drained and rinsed
  • 1 (14-ounce) can sweet whole kernel corn, drained
  • 1 red bell pepper, diced
  • 2 tablespoons fresh lime juice, (from 1 lime)

For serving (optional)

  • Sliced jalapeño
  • Sour cream
  • Avocado
  • Tortilla strips
  • Cotija cheese
  • Fresh cilantro

Method

  1. Heat olive oil in a large Dutch oven over medium heat. Once the oil is glistening, add the onion and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.


  2. Stir in the chicken, chicken stock, enchilada sauce, green chilies, cumin, chili powder, salt, and pepper. Increase the heat to high and bring to a boil, then reduce the heat to low. Cover and simmer until the chicken is cooked through and tender, 25 to 30 minutes. Transfer the chicken to a plate. Using two forks, shred the chicken. If you like a thicker chili, transfer 2 cups of the soup, including the beans and vegetables) to a blender and blend until nearly smooth. Pour the blended mixture back into the pot. Alternatively you can use an immersion blender directly in the pot to blend ¼ of the chili.

  3. Stir the beans, corn, and bell pepper into the Dutch oven. Cover, and cook on medium low, for 5 to 10 minutes, or until the bell peppers are tender and the beans are warmed through. Stir in the shredded chicken and lime juice.

  4. Divide the chili among 6 bowls. Top with jalapeño, sour cream, avocado, tortilla strips, cotija, and cilantro if using.


To make in an Instant Pot.

  1. Heat the olive oil in the Instant Pot set to sauté mode. Once the oil is glistening, add the onion and cook, stirring until translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more.

  2. Add the beans, chicken, chicken stock, enchilada sauce, corn, chilies, cumin, chili powder, salt, pepper, and bell pepper. Lock the lid in place, close the vent valve, and cook on high pressure for 15 minutes. Manually release the pressure.

  3. Transfer the chicken to a plate. If you like a thicker chili, transfer 2 cups of the chili, including the beans and vegetables) to a blender and blend until nearly smooth. Pour the blended mixture back into the pot. Alternatively you can use an immersion blender directly in the pot to blend ¼ of the chili.

  4. Using 2 forks, shred the chicken. Return the shredded chicken to the Instant Pot and add the lime juice. Set the Instant Pot to sauté and simmer, uncovered, for about 5 minutes.

  5. Divide the chili among 6 bowls. Top with jalapeño, sour cream, avocado, tortilla strips, cotija, and cilantro if using.