Umami Recipes
Umami Recipes

James Family Cookbook

White Chicken Chili Recipe

4 servings

servings

10 minutes

active time

45 minutes

total time

Ingredients

4 slices bacon

1 yellow onion (diced)

2 teaspoons minced garlic

1 4-ounce can diced hot or mild green chilis, drained (depending on preference)

1 teaspoon dried oregano leaves

1 teaspoon coarse sea salt

½ teaspoon ground cumin

½ teaspoon ground black pepper

5 cups chicken broth

1 1/2 pounds boneless (skinless chicken breast or thighs*)

1 15-ounce can white beans, rinsed and drained*

1 cup frozen yellow corn*

½ cup sour cream*

Juice of 1 lime

1 avocado (sliced, for garnish)

1/4 cup fresh chopped cilantro (for garnish)

4 lime wedges (from ½ lime, for garnish)

Additional sour cream (for garnish)

Directions

Stovetop:

Cook the bacon in a large pot with matching lid over medium-high heat. Once crisp, remove from the pot and set aside, then drain all but one tablespoon of drippings from the pot.

Still working over medium-high heat, add the onion and garlic and sauté for 3 to 4 minutes, until the onion is translucent.

Add the green chilis and cook for 1 minute, until fragrant, then add the seasonings and stir to combine.

Pour in the chicken broth and add in the chicken, beans, and corn. Cover and simmer for 30 minutes, over medium heat, until the chicken shreds easily with a fork.

Remove the chicken from the pot and shred it with two forks, then return it to the pot and turn off the heat and stir in the sour cream, lime juice, and bacon.

Garnish each serving with avocado slices, cilantro, sour cream, and a lime wedge and enjoy!

Instant Pot:

Set your Instant Pot to saute mode and cook the bacon in it. Once crisp, remove from the pot and set aside, then drain all but one tablespoon of drippings from the pot.

Add the onion and garlic and sauté for 4 to 5 minutes, until the onion is translucent.

Add the green chilis and cook for 1 minute, until fragrant, then add the seasonings and stir to combine. Pour in the chicken broth and add in the chicken, beans, and corn.

Using the manual setting, place the lid on pot, making sure the valve is sealed, then set it to cook for 15 minutes. Once the 15 minutes is up, let the pot naturally release pressure for at least 10 minutes before turning the valve to "venting" to manually release the remaining pressure.

Remove the chicken from the pot and shred it with two forks, then return it to the pot and stir in the sour cream, lime juice, and bacon.

Garnish each serving with avocado slices, cilantro, sour cream, and a lime wedge and enjoy!

Slow Cooker:

Cook the bacon in a skillet over medium-high heat. Once crisp, remove from the pot and set aside, then drain all but one tablespoon of drippings from the pan.

Still working over medium-high heat, add the onion and garlic and sauté for 3 to 4 minutes, until the onion is translucent.

Add the green chilis and cook for 1 minute, until fragrant, then add the seasonings and stir to combine, then remove from heat.

Place the chicken in the bottom of the slow cooker, then spread the green chili and onion mixture over top. Pour in the chicken broth and add in the beans and corn.

Cook on high for 3-4 hours or on low for 6-8 hours, until the chicken pulls apart easily.

Remove the chicken from the pot and shred it with two forks, then return it to the pot and and stir in the sour cream, lime juice, and bacon.

Garnish each serving with avocado slices, cilantro, sour cream, and a lime wedge and enjoy!

Nutrition

Serving Size

-

Calories

663 kcal

Total Fat

31.1 g

Saturated Fat

10.5 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

168.9 mg

Sodium

1963.2 mg

Total Carbohydrate

40.7 g

Dietary Fiber

9.5 g

Total Sugars

5.8 g

Protein

56.5 g

4 servings

servings

10 minutes

active time

45 minutes

total time
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