2(15.5-ounce) canscannellini beans,drained and rinsed
1(15-ounce) canwhole kernel corn,drained and rinsed
1teaspoonkosher salt,plus more to taste
½teaspoonground cumin
½teaspoondried oregano
1bay leaf
½cupchopped cilantro
4tablespoonslime juice(about 2 limes)
Toppings: sour cream, diced avocados, sliced green onions, tortilla chips
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, poblanos, jalapeño, and diced green chiles and cook for 10 minutes, until the peppers are softened and the onions are translucent.
Stir in the garlic and cook for 1 minute until fragrant.
Add the chicken broth, shredded chicken, salsa verde, beans, corn, salt, cumin, oregano, and bay leaf. Stir to combine and bring to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes.
Uncover and cook for an additional 10 minutes while the broth reduces.
Discard the bay leaf and stir in the chopped cilantro and lime juice. Taste and season with more salt if needed.
Serve in bowls topped with sour cream, cilantro, green onions, and avocados.
Notes
Adjust the spice level. To make this chili very mild and kid-friendly, make sure to use mild diced green chiles and omit the jalapeños. You could also use Anaheim or green bell peppers instead of the poblanos.
Corn: If you don't have canned corn, you can use 1 1/2 cups of frozen corn.
To make this in the slow cooker: Cook the peppers, onions, and garlic in a large skillet over medium-high for 8-10 minutes until the onions are translucent and the peppers have softened slightly. Add them into the slow cooker along with 2 pounds of boneless skinless chicken breasts or thighs, broth, salsa verde, corn, salt, cumin, oregano, and a bay leaf. Cover and cook on high for 4 hours or on low for 6 hours. 30 minutes before the cooking time is finished, remove the chicken breasts with a slotted spoon and shred them with two forks. Add the shredded chicken back into the slow cooker along with white beans and cook for the remaining 30 minutes. Garnish and serve.
To make this in the Instant Pot: Cook the peppers, onions, and garlic in the Instant Pot using the saute function for 8-10 minutes until the onions are translucent and the peppers have softened slightly. Turn the saute function off, then add in 2 pounds of boneless skinless chicken breasts or thighs, broth, salsa verde, corn, salt, cumin, oregano, and a bay leaf. Cover and pressure cook on high for 15 minutes. Remove the chicken breasts with a slotted spoon and shred them with two forks. Add the shredded chicken back into the Instant Pot along with white beans. Turn the saute function on for 5 minutes, then garnish and serve.