Chicken Chili (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tbsp of olive oil
02 -
1 small yellow onion, diced (roughly ½ cup)
03 -
2 garlic cloves, minced finely (or 1.5 tsp garlic powder)
04 -
2 and 1/2 cups chicken broth, low sodium
05 -
2 cans of green chilies, diced (4 oz each)
→ Seasonings
06 -
1 and 1/2 tsp cumin, ground
07 -
1/4 tsp cayenne powder
08 -
A squeeze of juice from half a lime
09 -
1/2 tsp oregano, dried
10 -
1/2 tsp paprika
11 -
Salt and freshly ground black pepper, adjust to taste
→ Main Components
12 -
2 cans (15 oz each) of great northern beans
13 -
1 cup of corn, fresh or frozen
14 -
1 hearty cup of sour cream or plain Greek yogurt
15 -
2 full cups of cooked chicken, shredded
→ Optional Toppings
16 -
Sliced avocado
17 -
Crispy tortilla chips
18 -
Grated cheese
19 -
Diced green onions
20 -
Chopped cilantro
# Instructions:
01 -
Start by heating up some olive oil in a big pot (5-6 quart) over medium-high. Toss in the onion and cook until soft, about 3-5 minutes. Add the garlic and let it cook for 30 seconds.
02 -
Pour in the chicken broth. Stir in the green chilies, cumin, cayenne, oregano, lime juice, and paprika. Add salt and pepper to your liking.
03 -
Drain and rinse the beans well. Optional step: Blend a scoop of the beans with a little broth until smooth for some extra creaminess. Add the pureed beans, whole beans, and corn to the pot.
04 -
Let everything simmer uncovered for 15 to 30 minutes.
05 -
Turn off the heat and mix in the sour cream along with the shredded chicken. Serve with whatever toppings you like.
# Notes:
01 -
Works in a slow cooker or instant pot too
02 -
Lasts in the fridge for 3-4 days
03 -
You can freeze it for up to 3 months (just skip the sour cream)
04 -
Perfect for leftover rotisserie chicken