Creamy Chicken Chili (Print Version)
# Ingredients:
01 -
1/2 teaspoon oregano, dried.
02 -
1/4 teaspoon cayenne spice.
03 -
1 small onion, yellow, diced up.
04 -
2 1/2 cups chicken broth, low-salt.
05 -
2 (4 oz) cans chopped-up green chilies.
06 -
1 tablespoon olive oil.
07 -
Juice squeezed from half a lime.
08 -
2 minced garlic cloves.
09 -
1/2 teaspoon paprika powder.
10 -
2 (15 oz) cans northern white beans.
11 -
1 1/2 teaspoons cumin spice, ground.
12 -
1 cup corn kernels.
13 -
1 cup plain Greek yogurt or sour cream.
14 -
Salt and a pinch of pepper, to suit your taste.
15 -
2 cups shredded chicken, already cooked.
16 -
Optional toppings: chips (tortilla), cilantro, avocado, green onions, cheese.
# Instructions:
01 -
Put some oil in a pan, toss in the onions, and let them soften (3-5 minutes). Stir garlic in and let it heat for 30 seconds.
02 -
Pour in the broth, green chilies, seasonings, lime juice, then add salt and pepper to taste.
03 -
Drain the beans. Blend part with broth until it turns thicker. Add whole beans with the corn.
04 -
Leave uncovered to cook for 15-30 minutes.
05 -
Turn off heat. Mix in chicken and either yogurt or sour cream. Customize with toppings, then dig in.
# Notes:
01 -
Can be cooked using an Instant Pot or slow cooker.
02 -
Great way to use leftover chicken you have on hand.
03 -
For freezing, skip putting in the sour cream.