White Chicken Chili
If you make this in an InstantPot, omit the avocado oil, decrease the stock to 1 1/2 cups, add the remaining ingredients to the pot and set it to the “chili” setting. No need to sauté the onion or chicken ahead of time! Just break up the ingredients with a potato masher or a few on/off bursts of an immersion blender once it's finished cooking.
Servings: 6 servings
Ingredients
- 1 tablespoon avocado oil or neutral-flavored oil
- 1 onion, diced yellow or white
- 1 green bell pepper, diced
- 1/2 jalapeño, minced or more to taste
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces OR 1 ½ pounds ground chicken or 2 cups shredded rotisserie chicken
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 (4-ounce) can diced green chilies
- 1 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional)
- 2 (15-ounce) cans white beans (such as Navy, Great Northern or cannellini), drained and rinsed
- 2 cups chicken broth, store bought or homemade
Optional Garnish:
- chopped cilantro
- sliced green onions
- sour cream or Greek yogurt
- shredded cheese
- cubed avocado
- sliced radish
- pickled jalapeño
- corn tortilla strips or crumbled tortilla chips
Instructions
- In a large soup pot, heat the oil over medium heat. Add the onion and cook, stirring, until the onion has softened, 4 minutes. Add the green pepper and jalapeño and cook another 2 minutes.
- Add the chicken and season with salt. Cook, stirring until the chicken is opaque and loses its raw pink color, for about 4 to 5 minutes. If using rotisserie chicken, just give the ingredients a stir and move on to the next step.
- Add the garlic, spices and green chilis and stir. Add the drained beans and chicken broth and bring to a low boil. Cook the chili, covered, for 20 minutes on low heat, uncovered, so the chili thickens and the liquid reduces slightly. Stir occasionally.
- Use a potato masher or immersion blender in a couple spots to break up some of the beans and help thicken the chili. Serve warm topped with optional garnishes.
- Optional toppings: Chopped cilantro, sliced green onions, sour cream, grated Monterey Jack cheese, diced avocado, sliced radish, pickled jalapeños or corn tortilla strips or crumbled chips.
Notes
If you'd like a creamy consistency, add 1/2 cup heavy cream before serving and stir to combine. Taste for salt before serving.
For a soup consistency, add 2 additional cups of chicken stock to the pot.
We serve this chili over steamed rice rice, but it's delicious on its own with suggested toppings.