Name: White Chicken Chili
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 2 T olive oil; 2- 15 oz cans of navy beans, drained and rinsed; 6 c chicken broth, more as needed; 1 lb boneless skinless chicken breasts (about 2 large chicken breasts, or 1 rotisserie chicken); 1 white onion, diced; 2 tsp minced garlic; Salt and pepper, to taste; 1/4 tsp red pepper flakes; 4 oz can diced green chiles; 2 tsp ground cumin; 3/4 tsp dried oregano; 1/4 tsp cayenne pepper; 1 small dash of ground cloves (a little goes a long way!); 1/4 c chopped cilantro; Juice of 1 lime; Shredded monterey jack cheese; Greek yogurt (or sour cream); Jalepeno slices; Diced red onion; Avocado; Diced cherry tomatoes; Chopped cilantro; Salsa; Tortilla chips

White Chicken Chili

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5 from 2 reviews

Author: Lindsay // Tipps in the Kitch
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hour
Yield: 6 1x

Ingredients

2 T olive oil
2– 15 oz cans of navy beans, drained and rinsed
6 c chicken broth, more as needed
1 lb boneless skinless chicken breasts (about 2 large chicken breasts, or 1 rotisserie chicken)
1 white onion, diced
2 tsp minced garlic
Salt and pepper, to taste
1/4 tsp red pepper flakes
4 oz can diced green chiles
2 tsp ground cumin
3/4 tsp dried oregano
1/4 tsp cayenne pepper
1 small dash of ground cloves (a little goes a long way!)
1/4 c chopped cilantro
Juice of 1 lime

TOPPINGS:

Shredded monterey jack cheese
Greek yogurt (or sour cream)
Jalepeno slices
Diced red onion
Avocado
Diced cherry tomatoes
Chopped cilantro
Salsa
Tortilla chips

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Instructions

STOVE TOP:

Heat oil in a large stock pot or dutch oven. Add onion and saute for 3-4 minutes, until onion becomes translucent and soft. Add garlic and cook 30 seconds to a minute more, until its nice and fragrant.
Add broth, beans, chiles, and spices and bring to a boil. Once it’s boiling, carefully add the raw chicken breasts into the pot and continue boiling for 5 minutes. Then reduce the heat, cover and simmer another 5-7 minutes, until chicken is cooked. (time depends on the size of of your chicken)
Remove cooked chicken from the pot and shred either on your cutting board or by adding to your stand mixer with your paddle attachment. Add cooked chicken back to the pot, cover and simmer for 20- 30 minutes. Adjust salt and pepper at this time.
Before serving, stir in lime juice and cilantro.
Serve in Bowls with tortilla chips and toppings of choice!

INSTANT POT:

Select the saute function on your instant pot. Wait 1 minute for it to heat up. Add oil, onion and garlic and sauté for a minute or so. Press cancel on your instant pot.
Now add raw chicken breasts, broth, green chiles, beans, and spices, and stir to combine. Close the lid and make sure the valve is set to the “sealing” position.
Cook at high pressure for 15 minutes.
Let it naturally de-pressurize for 8-10 minutes, then carefully (don’t put your face in front or near valve!) switch the valve to “venting” to completely release the steam before opening the lid.
Shred chicken, add lime juice and cilantro, Serve with toppings of choice.

CROCK POT:

Add onion, garlic, chicken, broth, and spices to your crockpot; cook on low for 6-8 hours or on high for 2-4 hours (depending on the strength of your crockpot)
Once the chicken is cooked, remove from the crockpot and shred using stand mixer or two forks.
Add beans, chiles, chicken back to pot and cook another 20 minutes.
Stir in Lime juice and cilantro; serve in bowls with toppings of choice! I highly recommend topping with cilantro, red onion, tomatoes, and salsa.

Find it online: https://www.tippsinthekitch.com/white-chicken-chili/