Healthy White Chicken Chili

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 ½ pounds boneless skinless chicken breasts (3 medium-large)

1 small onion (diced)

2 large garlic cloves (minced)

1 tablespoon oil (I use avocado oil)

1 cups chicken broth (low sodium)

2 x 15 ounces cans great Northern beans or cannellini beans (drained and rinsed)

2 cups corn

4 ounces can diced green chilies

1 teaspoon cumin (ground)

1/2 teaspoon oregano

1/2 teaspoon chili powder

1/8 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon ground black pepper

1 small bunch cilantro (finely chopped)

1/2 cup plain or Greek yogurt (fat 2%+)

1 lime (juice of)

Tortilla chips, avocado, more yogurt, limes (for serving)

Directions

Stovetop Healthy White Chicken Chili

Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.

Slow Cooker Healthy White Chicken Chili

Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly. Transfer to a large slow cooker.

In a small bowl, add about 1 cup of beans and mash with a fork. Transfer to the slow cooker along with only 1 cup broth, remaining whole beans, corn, green chilies and chicken breasts. Cover and cook on Low for 6 hours or on High for 3 hours.

After follow the steps like in the stovetop version above.

Instant Pot Healthy White Chicken Chili

In a small bowl, add about 1 cup of beans and mash with a fork.

To 6 or 8 quart Instant Pot, add ingredients in the following order: garlic, onion, corn, whole and mashed beans, chicken breasts, green chiles, cumin, oregano, chili powder, cayenne pepper, salt, pepper and only 1 cup broth. Do not stir.

Close the lid, set pressure vent to Sealing and Pressure Cook on High or Manual for 20 minutes. Release pressure using Quick Release method by turning pressure valve to Venting position immediately after cooking.

Open the lid, remove chicken and shred with 2 forks or meat claws. After follow the steps like in the stovetop version above.

Nutrition

• Serving Size: 1.5 cups
• Calories: 345 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Cholesterol: 42 mg
• Sodium: 664 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 10 g
• Total Sugars: 5 g
• Protein: 22 g