This creamy and flavorful chicken and white beans chili is currently a favorite in my house. It’s delicious and quite a bit healthier than the classic version. I used canned beans, but dry ones can also be used. It’s so easy! Also, I am not using cream cheese but thickening the chili with cornstarch and coconut milk instead of half and half. It’s my favorite way to make creamy soups! This White Chicken Chili is packed with chicken, beans and green chiles.
2 cups canned Great Northen Beans rinsed
1.5 lbs chicken breasts RAW
3 garlic cloves minced
1 small yellow onion
2 celery stalks chopped
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
4 cups of water
2- 4 oz cans green chiles
1 can coconut milk full fat (found in Asian section)
1 cup whole kernel corn optional
Toppings: Cheddar cheese, greek yogurt or sour cream, avocado, corn starch to thicken if needed.
Toppings: Cheddar cheese, greek yogurt or sour cream, avocado, and cilantro .
Use corn starch to thicken if needed .
Add all ingredients except for the coconut milk and toppings to your INSTANT POT or CROCKPOT. When finished add the coconut milk . This is to give it the creamy base without adding the fat. It will not taste like coconut!
IP cooking time - 20 minutes slow release.
CP cooking time - 6 hours low/ 4 hours high
If you want to thicken chili mix 2 tbsp corn starch to 1/2 cup warm water and stir mixture into cooked chili.
Garnish with toppings.
Makes 12 servings . Each serving is 1 cup.
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