In the winter months we love to eat warm, comforting foods and this year our go to meal has been chili, specifically White Chicken Chili. A fun change up on traditional chili, this recipe uses chicken instead of beef and has a creamy rather than a tomato base. Seasoned with cumin and lime juice it is sure to be a crowd-pleaser. The best part is that this recipe makes a lot so chances are you will have some leftovers to freeze for another day!

I usually make mine in our instant pot because it is so fast and easy but if you do not own one I have also included directions for stove top. (although I highly recommend getting an instant pot if you don’t have one, by far one of our most used kitchen appliances.) Instant pot or not though this recipe is quick to prep and cooks all in one pot.

Stock, Broth, or Bone Broth, what’s the difference, what should I use?

While not necessary, I highly recommend using homemade stock or broth for this recipe. It adds a lot of flavor and nutrients and is a great way to use left over bones and vegetable scraps. While the idea of making your own stock may sound like a lot, it is quite simple. You just put leftover bones, with or without meat scraps on them in a pot, cover it with water and simmer for 2+ hours. I also like to add any vegetable scraps I have on hand to add more nutrients and flavor. I keep a bag in the freezer for things like peels, onion tops and, wilting vegetables. A quick Google search will tell you the steps to make your own stock using your desired method (stove, crockpot, instant pot). If you don’t get around to it though store-bought stock/ broth is a great alternative and I use it all the time!

To put it simply, bone broth is just a fancy name for stock and broth is just stock that is not cooked for as long. I wouldn’t get too caught up on the specifics but if you are interested this website gives a great overview!

thttps://www.bonappetit.com/story/difference-between-bone-broth-and-stock

If you have the option, using stock is a great way to get some extra nutrients but is absolutely not necessary! The chili will still be great and is packed full of everything you need with broth as well!

Toppings and Optional Add-ins

I feel like the main reason I eat chili is because I love toppings. I love to add avocado, extra cilantro, feta cheese, tortilla chips and a squeeze of lime to mine. Jalophenos, pickled onions, and sour cream would also be super yummy.

To be honest, when I make this it is usually a little different every time. You can switch out the beans and vegetables for whatever variety you have. You could use carrots instead of peppers, and add in spinach or kale when you add in the cream cheese. You can make this whatever you want and use up whatever you have in your fridge that needs to be eaten!

Ingredients

• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken stock or broth 
• 2 cups Great Northern beans
• 2 teaspoons cumin
• 2 teaspoons oregano 
• 2 cups frozen corn
• 4-6 chicken breasts
• 1 lime, juiced
• 1/4 cup cilantro chopped 
• 8oz cream cheese, cut into small cubes

Directions

Instant pot

1. Place peppers, onion, garlic chicken stock, beans, cumin, oregano and corn in the instant pot and stir. 
2. Place the chicken breasts on top and lightly press down so some of the liquid comes up over them. 
3. Pressure cook on high for 10 minutes and then let pressure naturally release for 10 minutes before releasing the rest of the steam and removing the lid.
4. Remove chicken breasts and roughly shred with two forks.
5. Place the chicken back in the pot with the lime juice, cilantro and cream cheese. Stir until the cheese is melted.
6. Serve with your favourite child toppings! Our favourites are avocado, tortilla chips, feta cheese and extra cilantro.

Stove Top

1. Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add peppers and onions and sauce until soft and onions are slightly translucent. 
2. Add in garlic, cumin, and oregano and cook for 1 minute until fragrant. 
3. Add in stock, beans, corn and chicken breasts. Bring to a boil then reduce heat and simmer for 10-12min until chicken is cooked through. 
4. Remove chicken and roughly shred with two forks.
5. Place the chicken back in the pot with the lime juice, cilantro and cream cheese. Stir until the cheese is melted.
6. Serve with your favorite child toppings! Our favorites are avocado, tortilla chips, feta cheese and extra cilantro.