Chicken Chili Without Tomatoes

Chicken Chili without Tomatoes has the same smoky, hearty chili flavor but is made without tomatoes or beef. Instead it's made creamy with white great northern beans and greek yogurt. Then, loaded with the best toppings.

Course Appetizer, Lunch, Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 443kcal

Author Alana Lieberman

Cost $15

Equipment

stockpot

Ingredients

2 jalapeños
2 tablespoons olive oil
2 ½ cups diced yellow onion (about 1 large onion)
1 cup diced green pepper (about 1 pepper)
1 ½ tablespoons minced garlic (about 4 garlic cloves)
1 tablespoon cumin
1 teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon kosher salt
½ teaspoon black pepper
2 cans low sodium chicken broth (14.5 ounces each or 4 cups total)
2 cans white great northern beans (15 ounces each) drained and rinsed
2 cans fire roasted diced green chiles (4 ounces each)
3 boneless, skinless chicken breasts (around 2 pounds)
½ cup plain greek yogurt
2 cans yellow corn (15 ounces each)
½ cup freshly shredded sharp white cheddar cheese
For garnish: lime, cilantro, avocado, jalapeños, cheddar cheese, tortilla strips, greek yogurt/sour cream

Instructions

Roast jalapeños over the flame on your cooktop until charred on all sides. If you do not have a gas stove, you can broil them instead by placing the whole jalapeños on a broil-safe tray and broiling them in the oven until charred on all sides.
Place charred jalapeños in a bowl and cover with plastic wrap. Let sit 5 minutes.
Remove jalapeños from the bowl. Peel off skin and discard seeds. Dice the jalapeños and set them aside.
Set a large stockpot on the stove over medium heat. Add olive oil, onions, and green pepper. Cook 5 to 8 minutes to soften.
Add the minced garlic, cumin, chili powder, coriander, smoked paprika, salt, and pepper. Stir to combine. Cook another minute.
Pour in the chicken broth, beans, green chiles, and diced jalapeños. Mix to combine.
Carefully add in the chicken breasts. Cover and simmer over low heat for 25 minutes, or until the chicken is cooked through to an internal temperature of 165 degrees F.
Remove the chicken to a bowl or cutting board. Shred into fine strips with 2 forks.
Remove 3 cups of the broth, beans, and pepper mixture from the stockpot and add it to a blender. Carefully blend until smooth and creamy.
Add blended mixture back into the pot, along with the yogurt. Whisk to combine.
Stir in the shredded chicken, corn, and cheddar cheese. Adjust salt, pepper, and other seasonings to taste. You can add another can of beans if you like more texture to your chili or add another can of broth for a “brothier” soup.
Serve chili hot topped with your favorite garnishes.

Notes

For the slow cooker: Follow steps 1 through 4. Add cooked onions, pepper, and garlic to the slow cooker. Pour the ingredients from step 5 on top. Add in the chicken breasts and slow cook on high for 3 hours or on low for 6 hours. When done, remove and shred the chicken, blend half the broth and beans, and add everything back into the slow cooker along with the greek yogurt, corn, and cheese.
This chili thickens more as it cools. It's also great the next day, as the flavors have more time to blend together.

Nutrition