White Bean Chicken Chili
As the cooler months roll in, there's nothing quite like a comforting bowl of chili to warm you up. While traditional chili typically calls for beef and kidney beans, today we're taking a delightful twist on the classic dish with a recipe for White Bean Chicken Chili. This dish is not only hearty and flavorful but also packed with protein and fiber, making it a wholesome choice for a weeknight dinner or meal prep for the week ahead.
Ingredients
- 1 tbsp Extra Virgine Olive Oil
- 1 Onion, diced
- 2 Poblano pepper, seeded and diced
- 1-2 Jalapenos, if desired, and diced
- 4 cloves Garlic minced
- 2 tsp Ground cumin
- 1 tsp Papkika
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Chili Powder
- 1 tsp Kosher salt
- 1 tsp Freshly ground pepper I like my mix pepper blend
- 1 7 ounce can diced green chili's
- 2 Cans Canalini beans, drained and rinced
- 1 tsp Worstershire
- 1 tsp Hot sauce
- 8 oz Block Cream cheese Tillamook if you can find it it is the only one I can find right now that has pure ingredients.
- 4 cups Chicken stock
- 1 cup Salsa
- 2-3 cups Leftover chicken, diced up Or 1 pound fresh boneless skinnless chicken thighs, diced
- 2 cups Frozen corn
- 1 Lime juiced
Topping Options
- Fresh chopped cilantrp
- sour cream
- fresh grated cheese, monterrey jack, pepper jack or cheddar
Instructions
Stovetop Method
- In a large Dutch oven, heat a drizzle of oil over medium heat. Add the diced onion, poblano, and jalapeño. Cook until the vegetables are softened.Add the garlic and cook for 30 seconds until fragrant.Stir in the chicken, beans, corn, green chiles, salsa, chicken broth, and all seasonings. Mix well.Bring to a simmer, then reduce heat to low. Cook for 20–25 minutes, stirring occasionally.Add the cream cheese and stir until fully melted and the chili becomes smooth and creamy.Squeeze in the lime juice, taste, and adjust the salt and pepper.Serve with cilantro, sour cream, avocado, and shredded Monterey Jack or Pepper Jack cheese.
Crockpot / Slow Cooker Method
- In a skillet, sauté the onion, poblano, and jalapeño in a little oil until softened. Add the garlic and cook 30 seconds.(You can skip this step and add everything raw, but sautéing improves flavor.)Add the sautéed veggies, chicken, beans, corn, green chiles, salsa, broth, and seasonings to a 6–7 quart slow cooker. Stir to combine.Cook on Low for 6–8 hours or High for 3–4 hours.Add the cream cheese during the last 20–30 minutes. Cover and allow it to melt, then stir until creamy.Add lime juice. Taste and adjust seasoning.Serve with cilantro, sour cream, avocado, and shredded Monterey Jack or Pepper Jack.
Instant Pot Method
- Turn the Instant Pot to Sauté. Add a little oil, then cook the onion, poblano, and jalapeño until softened. Add the garlic and cook for 30 seconds.Switch the Instant Pot to Slow Cook.Add the chicken, beans, corn, green chiles, salsa, broth, and all seasonings. Stir to combine.Set to Slow Cook – Normal for 6–8 hours, or Slow Cook – High for 3–4 hours.Add the cream cheese during the last 20–30 minutes of cook time. Cover and let it melt, then stir until smooth and creamy.Add lime juice. Taste and adjust salt and pepper.Serve with cilantro, sour cream, avocado, and shredded Monterey Jack or Pepper Jack cheese.Note: “Normal” on an Instant Pot is equivalent to Low on a Crockpot.
Tried this recipe?Let us know how it was!