*My affiliate links are used in this post. However this does not influence or change my opinion. Thanks for using them and helping support my family and my blog!*
30 Minute White Chicken Chili is packed with lean chicken breast, beans, corn, tomatoes, green chilis, smoky spices and fresh cilantro for any game day spread and perfect for the coldest of winter nights!
Most of the mid-Atlantic and Northeast is still digging out from Snowmageddon 2016, otherwise known as Winter Storm Jonas. I can’t believe that some places got over 30 inches of snow!! I can’t even imagine what that must be like! WOW!! Down here in the south, we would be crippled by just an inch 😯 It was pretty cold here over the weekend (for us) with highs in the 40’s and lows in the 20’s. Now it is going to be 70 today 🙂 Sorry I am not trying to rub it in, but this is just one of the many reason I love living in the south!! Although don’t talk to me in July and August when it is like 99 with 99% humidity and the mosquitoes and gnats are carrying us off 😉 Today I will be happy about our weather and really feel for those of you that are dealing with all that snow!!
Anyways, over the weekend I decided that we needed my Healthy Slow Cooker White Chicken Chili and my Jalapeno Cheddar Cornbread Mini Muffins for dinner to warm us up!! It is a family fav and usually gets requested whenever we have a cold snap 😆 It is super easy (just dump all the ingredients in the slow cooker and let it do it’s magical work). And that WAS my plan…do you see the BUT coming???
It was a Saturday and my mom, sister and I were going to town like we normally do, but the guys decided that they would like to join us for lunch 😆 Yay!! It was a nice lunch but it just took a little longer than normal and then the girls carried on with our shopping. Somehow by the time we got home, car unloaded and everything put it it was almost 4 pm. Yes, I know that it is a little cliché that ladies go shopping and somehow lose track of time…Anyways remember that this is supposed to be a slow cooker meal and we usually have dinner at about 7 pm. But I thought that it would be fine if I just put the slow cooker on high…
So I dump everything in the slow cooker and turn it on high. Oh, this time I changed up the recipe just a little bit by using a red onion instead of a yellow and 2 cans of Rotel tomatoes. We had several cans in the pantry and I just decided that more spicy tomatoes = yummier soup 😀
So at a little after 7 pm, I go to check on the chili. Hmmm…houston we have a problem!! The chicken is still whole chicken breasts that aren’t even close to be shreddable (is that a word?), the onions have not broken down and we are HANGRY!! Now what do I do?
That is when my Slow Cooker White Chicken Chili became my 30 Minute White Chicken Chili! I took out the chicken breasts and chopped them into bite size pieces and then I dumped the rest contents of the slow cooker into a large stock pot (a dutch oven, this is the one that I have: http://amzn.to/1TlRZBH would work great for this but mine was next door and it was too cold to go get it 😳 ) I cooked the soup on the stove for about 20 more minutes and we were good to go!! I am going to write the recipe here for you as if I cooked it on the stovetop from start to finish. You can get it ready in 30 minutes like I did here with my 30 Minute Chicken Tortilla Soup, if that is all the time that you have. If you have a little more time, I would suggest letting it simmer a little longer.
Here is your recipe for 30 Minute White Chicken Chili:
- 2 lbs. boneless, skinless chicken breasts, chopped into bite-size pieces
- 1 large red onion, sliced
- 4 cloves of fresh garlic, minced or pressed
- 2 (16 oz.) cans of reduced-sodium great northern beans
- 2 (10 oz.) can of rotel tomatoes (mild or hot, your choice)
- 1 (4.5 oz.) can a chopped green chilis
- 16 oz. frozen corn
- 2 tbsp. chili powder
- 1 tbsp. chipotle chili powder (or less depending on taste)
- 1 tbsp. ancho chili powder (or less depending on taste)
- 1 tbsp. ground cumin
- sea salt and fresh ground pepper to taste.
- 4 cups reduced-sodium chicken stock
- 1 cup nonfat plain greek yogurt
- ¼ cup chopped cilantro
- Heat olive oil in large soup pot or dutch oven over medium high heat.
- Once hot, a chicken and brown on all sides, approximately 5 minutes.
- Add onions and garlic and saute for an additional couple of minutes so the onions begin to soften and turn translucent.
- Add beans, tomatoes, green chilis, corn spices and chicken stock. Stir to combine and cover.
- Bring to a rapid boil and then reduce to a simmer. Simmer for 20 minutes (longer if you have more time).
- Add greek yogurt and cilantro and stir to combine and heat through.
- Serve hot and garnish with additional greek yogurt, shredded cheddar cheese and avocado pieces, if desired.
*My affiliate links are used in this post. However this does not influence or change my opinion. Thanks for using them and helping support my family and my blog!*
This looks super yummy. I think I’m going to make this next week. Pinning for later. Thanks for sharing!