Healthy White Chicken Chili
A warm and cozy dish packed with flavor and creamy texture, perfect for chilly nights and busy families.
Ingredients
For the chili base
- 1 Tablespoon olive oil
- 1 medium yellow onion (diced)
- 2 pieces poblano peppers (seeded and diced)
- 3 cloves garlic (minced)
- 2-3 cups chicken broth (or chicken stock)
- 2 15-ounce cans white cannellini beans (drained and rinsed)
- 1 15-ounce can corn (drained)
- 2 4-ounce cans diced green chiles (with juices)
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 3 teaspoons cumin
- 1 teaspoon smoked paprika
- to taste freshly cracked pepper and kosher salt
- 1 pound boneless skinless chicken breasts (or chicken thighs)
- 4 ounces cream cheese (dairy-free if needed, optional)
- 1 cup full-fat coconut milk (or heavy cream)
Toppings (as desired)
- shredded cheese, fresh cilantro, avocado Optional toppings
Instructions
Preparation
- Heat the olive oil in a medium skillet over medium heat. Add the onion and poblano peppers and sauté for 3-4 minutes until soft.
- Add the garlic and cook for another minute until fragrant.
- Transfer the mixture to the slow cooker.
- Add 2 cups of chicken broth, beans, corn, green chilis, and spices; mix to combine.
- Nestle the chicken breasts in the chili and press them down to submerge in the liquid.
Cooking
- Cover and cook on high for 4-6 hours or low for 6-8 hours.
- Remove the chicken to a cutting board and shred with two forks.
- Place it back in the crock pot with the cream cheese (if using) and heavy cream or coconut milk.
- Stir to melt and combine. You can add up to 1 cup more broth to reach your desired consistency.
- Taste and adjust salt and pepper as needed.
Serving
- Serve with your favorite chili toppings.
Notes
Store leftover chili in an airtight container in the fridge for up to 4 days. It also freezes well; just ensure it cools completely before freezing. To reheat, simply warm it on the stove or in the microwave until heated through.