Three-Way Chicken Chili (Print-Friendly Version)
This creamy and cozy chicken chili is super flexible. Choose stovetop, slow cooker, or instant pot to fit your schedule, ready in no time.
# Ingredients:
→ Base Ingredients
01 -
2 (4 oz) cans diced green chilies
02 -
2½ cups chicken broth with reduced sodium
03 -
1 small yellow onion, chopped (around ½ cup)
04 -
2 minced garlic cloves (or 1½ teaspoons powdered garlic)
05 -
1 tablespoon olive oil
→ Seasonings
06 -
¼ teaspoon cayenne pepper
07 -
Juice from half a small lime
08 -
Salt and black pepper, as much as you like
09 -
½ teaspoon oregano (dried)
10 -
½ teaspoon paprika
11 -
1½ teaspoons cumin powder
→ Main Components
12 -
2 large cans (15 oz each) of northern beans
13 -
2 big handfuls of cooked, shredded chicken
14 -
1 cup plain Greek yogurt or sour cream
15 -
1 cup of corn (fresh or frozen)
→ Optional Toppings
16 -
Avocado slices
17 -
Sprinkled cheese
18 -
Fresh cilantro leaves
19 -
Green onions
20 -
Crunchy tortilla chips
# Steps:
01 -
Pour olive oil into a big pot (5-6 quarts), warming it on medium-high. Toss in the onion, cooking until soft (3-5 minutes). Stir in garlic and cook briefly, about 30 seconds.
02 -
Combine green chilies, chicken broth, cumin, paprika, oregano, cayenne, lime juice, and some salt and pepper. Stir well.
03 -
Rinse and drain all beans. Puree a small portion using a splash of broth to make it smooth (optional step for extra creaminess). Stir pureed beans, whole beans, and corn into the pot.
04 -
Bring everything to a light boil, then keep it simmering without a lid for 15-30 minutes.
05 -
Take off the heat. Mix in cooked chicken and sour cream. Ladle into bowls and sprinkle with your favorite toppings before eating.
# Notes:
01 -
Works for slow cookers or instant pots too
02 -
Should be eaten within 3-4 days when refrigerated
03 -
Freezes fine for up to 3 months, but leave out the sour cream if freezing
04 -
An awesome way to use up leftover rotisserie chicken