Creamy Chicken Chili (Print Version)
# Ingredients:
01 -
1 cup corn kernels.
02 -
1 cup plain Greek yogurt or sour cream.
03 -
2 small cans (4 oz each) diced green chilies.
04 -
1 small onion, chopped up.
05 -
1 tablespoon of olive oil.
06 -
2 cloves garlic, finely chopped.
07 -
Juice from half a lime.
08 -
2 1/2 cups chicken broth, low sodium.
09 -
2 cups cooked chicken, shredded.
10 -
1 1/2 teaspoons cumin powder.
11 -
1/2 teaspoon oregano, dried.
12 -
Salt and pepper to season as needed.
13 -
1/4 teaspoon cayenne spice powder.
14 -
1/2 teaspoon smoked paprika.
15 -
Two cans (15 oz each) great northern beans.
16 -
Extras: green onions, avocado slices, shredded cheese, cilantro, or tortilla strips.
# Instructions:
01 -
Stir in the green chilies, broth, all spices, lime juice, and add salt and pepper.
02 -
Heat oil in a pan and cook the onion for 3 to 5 minutes until tender. Toss in the garlic and cook for another 30 seconds.
03 -
Rinse and drain the beans. Blend a portion with some broth and add back to get a thick texture. Mix in corn and the rest of the beans.
04 -
Simmer uncovered on the stove for about 15 to 30 minutes.
05 -
Take it off the heat, mix in the chicken and yogurt or sour cream, and top your bowl however you like.
# Notes:
01 -
Great option to use up cooked chicken.
02 -
Works well in a pressure cooker or slow cooker too.
03 -
Skip adding sour cream before freezing for better quality later.