Yes it’s chili season here in Minnesota. We love a traditional chili over here, but let me tell you this white chicken chili is SO GOOD! This recipe is Travis’ all-time favorite recipe of mine. So good we make it all year round. The soup is pretty simple. It can be made in the instant pot, crock pot or stove top. Besides being super delicious and a warm comfort food for fall and winter, it’s got some added health benefits! I’m always looking for ways to add ingredients that make my recipes healthier.
Why Use Bone Broth in Your Chili & Soups
If you’re not familiar with bone broth, you can read about it’s benefits in my post about cauliflower broccoli soup. Basically, bone broth has more protein, collagen and other nutrients that are great for your joints and also helps boost the immune system (which we can all use in the winter!) We buy our bone broth from Costco (photo below), but I’ve linked a similar one here. If you’re ambitious enough to make your own, check out my friend Kate’s post all about making your own bone broth.
*Note: sometimes I post links to products for which I get a small commission if you purchase through me, at no extra cost to you. Sometimes I share a product just because I really love it and want others to enjoy it too. Either way, I only promote products I have tried and truly value. Thank you for your support!
A couple other ways I make this soup healthier is by adding plenty of garlic, which also boosts the immune system (and tastes delicious!) I also use non-fat plain greek yogurt in place of sour cream. Greek yogurt has WAY more protein than sour cream, it’s non-fat and I promise you can’t tell the difference in your chili!
A note about the Instant Pot
If you have not purchased an instant pot yet, you need to! I have replaced my crock-pot with this fabulous kitchen tool that can be used for SO many things. The instant pot can slow cook, pressure cook, saute, cook rice, yogurt, oatmeal and more! I have taken chicken right out of the freezer and cooked it 15 minutes with this thing! It is well worth the investment. I got a great deal on mine here.
I’ve included all the ways you can make this chili in the recipe box below: instant pot, slow cooker and stove top directions.
Tip: for a more convenient option, grab a rotisserie chicken from the grocery store and shred. Then skip the first instructions on cooking the chicken and jump ahead.
- 1 lb boneless skinless chicken breast (can also use a rotisserie chicken)
- 4 cups chicken bone broth or regular chicken/vegetable broth – where to get
- 2 cans white northern beans, drained
- 2 cups (8 oz) shredded monterey jack cheese
- 5 + cloves of fresh minced garlic (don’t be shy!)
- 1 white onion, chopped
- ¼ cup nonfat plain greek yogurt for topping
- ½ avocado for topping
- Fresh cilantro for garnish
- Salt and pepper
- Instant Pot – where to get
- INSTANT POT
- Add chicken breasts to the instant pot with ½ cup water and season with salt. Hit the “poultry” button and adjust to 12 minutes (if you’re cooking the chicken right out of the freezer add 3-5 minutes). Prepare everything else while the chicken is cooking. When the instant pot beeps complete, let the pressure valve drop naturally or turn the valve to “vent” to release pressure quicker.
- Drain the excess water and shred the chicken with 2 forks.
- Add bone broth, beans, garlic, onion, salt and pepper to the instant pot with the shredded chicken. Season with salt and pepper, but keep in mind the salt that comes from the cans of beans, broth and cheese that you’ll be adding.
- Press “manual” on the instant pot and adjust time to 20 min.
- Stir in shredded cheese until melted. Serve topped with sliced avocado, a dollop of greek yogurt and fresh cilantro.
- SLOW COOKER
- Add all ingredients except greek yogurt, avocado, cheese and cilantro to the slow cooker.
- Set to 8 hours.
- Once cooked, shred the chicken with two forks.
- Add the cheese and stir in until melted.
- Serve topped with avocado, dollop of greek yogurt and fresh cilantro.
- STOVE TOP
- Add broth to large pot over high heat and bring to a boil.
- Add chicken, turn down heat to medium/high and cook covered for about 10-15 minutes.
- Add onion, garlic, beans and salt and pepper and simmer for another 20 minutes.
- Stir in the cheese until melted.
- Serve topped with sliced avocado, a dollop of greek yogurt and fresh cilantro.