White Chicken Chili
 
Prep time
Cook time
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This white chicken chili is so simple to make, and is cozy and comforting during the cold, dreary winter months or for cold/flu season! Chicken, white beans, and corn are combined in a flavorful broth is tastefully seasoned with just the right amount of spices. I stirred in a bit of plain Greek yogurt at the end to make this white chicken chili ultra creamy and comforting!
Author:
Recipe type: Soup, Chili, Stew
Cuisine: American
Serves: 4-4
Ingredients
  • 1-2 onions, diced
  • 1-1½ cups diced celery
  • 4 cloves garlic, minced
  • ½ tablespoon olive oil
  • 1 lb. chicken breast
  • 2 cans white beans (Great Northern, cannellini)
  • 3-4 cups* low sodium chicken broth OR bone broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon pepper
  • ½-1 teaspoon salt, to taste
  • 1 tablespoon lime juice
  • 1 cup corn
  • 1 can (4 ounces) green chilis, optional (I personally omitted)
  • 1 cup full-fat plain Greek yogurt (can sub sour cream)
Instructions
  1. Saute onion, celery, and garlic in the olive oil on medium heat on the stove-top until tender and fragrant.
  2. Add all ingredients except Greek yogurt to a crock-pot (uncooked/raw chicken is ok!). Cook on low for about 8-10 hours, or on high 5-6.
  3. After cooking, shred chicken with a fork (it should fall apart very easily).
  4. Stir in Greek yogurt.
  5. Delicious served with additional Greek yogurt (or sour cream), cheese, tortilla chips, cilantro or parsley, etc.
  6. If you want, feel free to make this on the stove-top!
Notes
*depending on how think you want it. I used 4 cups (1 quart) in the batch for the photos, but have discovered I personally prefer this with closer to 3 cups broth
Recipe by Audra's Appetite at https://audrasappetite.com/white-chicken-chili/