White Bean Chicken Chili

A few nights ago I was sitting around my house unsure of what to cook for dinner. I couldn’t fathom preparing one of my staples that I probably make far too often, but I also did not want to take the time to scour Pinterest to find a well-balanced and tasty meal. See the dilemma here?

Out of selfishness, I decided that it might be kind of cool to host recipes on the Iron + Mortar website to serve as inspiration to anyone that needs it in a pinch. Nothing that will perfectly adhere to macro counting or the latest diet fad, just some real, well-balanced meals.

This week we’re partnering with Andrea of The Salt + Stone, who is also a member at Iron + Mortar. Andrea is passionate about feeding the people that she loves with fresh, flavorful, homemade food, and fortunately she’s decided to share some of her recipes with us as well.

This recipe is perfect to meal prep at the beginning of the week for an easy and healthy dinner or lunches all week. I’ve written the recipe for an instant pot, but if you don’t have one, no problem. Simply combine all the ingredients in a crockpot and cook on low for 8 hours. At the halfway point, use two forks to break apart the chicken.


White Bean Chicken Chili

  • 2 chicken breasts

  • ½ yellow onion, diced

  • 1 red bell pepper, diced

  • 2 carrots, diced

  • 1 16-ounce jar medium salsa (red or green)

  • 1 can green or hatch chilis

  • 2 13-ounce cans great northern beans

  • 1 16-ounce bag organic frozen corn

  • 1 10-ounce bag frozen riced cauliflower

  • 2 32-ounce boxes organic low-sodium chicken stock

  • 1 teaspoon all-seasoning

  • 1 teaspoon cumin

  • 1 ½ teaspoons kosher salt

  • Black pepper

Place two frozen chicken breasts and the jar of salsa in an instant pot. Cook on manual for 25 minutes. Release pressure and turn to sauté function. Add the diced onion, bell pepper and carrots and stir into the chicken. Use a fork to begin breaking up the chicken. After 3-5 minutes of cooking, add the rest of the ingredients. Cook on manual for another 15 minutes. Release pressure, give the soup a good stir and finish breaking up the chicken, so it is nice and shredded. Taste to make sure it doesn’t need a bit more salt.

To serve, ladle soup into bowls. Top with slices of avocado, fresh chopped cilantro, a squeeze of fresh lime and a dollop of fat-free sour cream.

To submit a recipe please email info@ironandmortar.com.