White Chicken Chili

Heavy in the rotation alert! Another winner for the whole-family-type recipe, especially on a chilly winter night. I love the creaminess that the sour cream or Greek yogurt adds to the chili to make it less like a soup. However, if you’re in for paleo, omit the beans and corn and cream, and it’s STILL packed with a delicious flavor. Thank you to the absolute cutest food blogger, Cassie over at Fed & Fit for this recipe. I do it with a little less bacon and more cumin, but it’s very similar. Pro Tip: I would NOT use fat free sour cream or Greek yogurt. It just doesn’t blend in as well. It’s a really quick, easy and flavorful weeknight dinner. Dress it up however you like it. We are seriously into the pickled jalapeños lately. My fire-faced husband bought a jar about as large as my eight-year-old. Alllllrighty, then. Extra jalapeños anyone? 

INGREDIENTS

• 3 slices bacon

• 1 yellow onion, diced

• 2 tsp minced garlic

• 1 (4-ounce) can diced hot or mild green chilis, drained (depending on preference)

• 1 tsp dried oregano

• 1 tsp salt

• 1 tsp ground cumin

• ½ tsp ground pepper

• 5 cups chicken broth

• 1 1/2 pounds boneless, skinless chicken breasts

• 1 (15-ounce) can white beans, rinsed and drained

• 1 cup frozen yellow corn

• ½ cup Greek yogurt or sour cream

• 1-2 Tbsp lime juice

• Avocado, cilantro, lime, jalapeños, and/or sour cream for toppings

INSTRUCTIONS

1. Sauté bacon until crispy and leave just a little fat in the pot. Set bacon aside and crumble.

2. Add onions and garlic and sauté for a couple minutes. Add chilis for about a minute, then add chicken, spices, broth, corn and beans. Set instant pot to 14 minutes.

3. Remove chicken and shred and return to pot. Once it’s cooled off a little, add yogurt or sour cream, lime juice, and stir in the bacon crumbs. 

4. Garnish with avocado, cilantro, and if you dig them, jalapeños! 

*You may omit beans, corn, and yogurt for paleo, it will be less creamy.