High Protein White Chicken Chili

I am a huge fan of crockpot and instant pot recipes, especially when they are nutritious and make extras to use throughout the week. 

This chili recipe is from The Healthy Maven. When I made it myself, I added extra chicken and stirred in a big scoop of nonfat, plain greek yogurt (don’t worry, it tastes great!). The yogurt makes it a little creamier and adds an extra bit of protein. This chili is great on it’s own, but if you are looking to add additional carbs and fats for your dietary needs here are some ideas to jazz it up!

  • Fats: Add additional healthy fats by adding avocado, greek yogurt, black olives, or some good quality cheese!
  • Carbs: Serve over rice, a baked sweet or white potato, or add some tortilla strips on top.

If you don’t have an instant pot, just cook this recipe in your crockpot. You can cook it on low for 6-8 hours, or high for 3-4. 

chili


INGREDIENTS (Makes 4 servings)

  • 2 large boneless, skinless chicken breasts (roughly 1 lb)
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 1 15 oz can white beans (cannellini or great northern beans)
  • 1 4 oz can diced green chilis
  • 2 cups frozen or canned corn kernels
  • 1 1/2 cups chicken stock
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1 tsp salt
  • juice, 1 lime
  • optional toppings: cilantro, jalapeno, shredded cheese, tortilla chips etc…

INSTRUCTIONS

  1. Add the following ingredients to your Instant Pot in this order: onion, garlic, white beans, green chilis, corn kernels and top with chicken.
  2. Pour chicken stock over top and stir in spices.
  3. Seal lid and clove valve. Set Instant Pot to pressure cook on high for 10 minutes.
  4. When done quick release valve to release all pressure.
  5. Remove top and use tongs to remove your chicken from the rest of the ingredients.
  6. On a cutting board use two forks to shred chicken into bite-sized pieces.
  7. Add chicken back into Instant Pot and top with lime juice and cilantro (if desired). Stir until everything is well-combined.
  8. Serve with optional toppings.
  9. Will keep in fridge for up to 5 days. Freezes for up to 3 months.

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