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Slow Cooker White Chicken Chili
Rated 5.0 stars by 1 users
Servings
6-8
Cook Time
6 hours
Chili is already a fan favorite, but this white version offers an exciting twist on the traditional tomato-based recipe. Tahini gives the broth extra depth, while plenty of garlic, green chilies, and spices make it sing. Prepare it in the slow cooker or Instant Pot for a hands-off, hearty weeknight dinner.
Soom
Ingredients
1 yellow onion, finely chopped
4 garlic cloves, minced
2 15½ oz. cans white beans (such as Great Northern Beans, Cannellini Beans/White Kidney Beans, and/or Navy Beans)
1 15 oz. can fire-roasted corn (sub frozen)
2 4 oz. cans diced green chilies
1 Tbsp ground cumin
2 tsp chili powder
1½ tsp kosher salt
½ tsp white pepper
2-3 cups low-sodium chicken broth, add more if you like a thinner consistency
1 lb boneless, skinless chicken breasts
½ cup sour cream
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3 Tbsp Soom Premium Tahini
Optional garnishes: fresh chopped cilantro, sliced avocado, jalapeno
Directions
Place onion, garlic, beans, corn, chilies, cumin, chili powder, salt, pepper, and chicken broth in a 6-quart electric slow cooker. Top with chicken breasts. Cover and cook on LOW 5 to 6 hours.
Remove chicken breasts and transfer to a cutting board. Let cool for 5 minutes before using two forks to shred into small pieces.
Combine sour cream and tahini in a small bowl. Gradually stir in ½ cup hot broth from chili, whisking to combine. Stir shredded chicken and sour cream mixture back into chili. Serve with garnishes of choice.
Instant Pot
Set Instant Pot to sauté mode. Heat 1 Tbsp olive oil and add onions; cook 5 minutes, until translucent. Add garlic, cumin, chili powder, salt, and pepper; cook 2 more minutes.
Stir in white beans, corn, and green chilies. Layer chicken breasts on top, and pour in broth (do not stir). Cover Instant Pot and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 15 minutes.(The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
When the cooking program ends, carefully release pressure by turning Pressure Release to VENT. (Steam is fully released when the pressure valve drops.) Uncover and use a set of tongs to transfer chicken breasts to a cutting board. Let cool for 5 minutes before using two forks to shred into small pieces.
Combine sour cream and tahini in a small bowl. Gradually stir in ½ cup hot broth from chili, whisking to combine. Stir shredded chicken and sour cream mixture back into chili. Serve with garnishes of choice.
Recipe Note
Dietary Preferences: Nut-Free, Soy-Free
Seasonality: Winter, Fall
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