Ingredients

1 Tbsp olive oil or avocado oil

1 medium yellow onion, diced

1 green or red bell pepper, diced

2–3 fresh garlic cloves, minced

1½ lbs. chicken tenders

1 jar (4 ounces) chopped green chiles

2 tsps ground cumin

2 tsps dried oregano

1 tsp cayenne pepper

2 cans (14.5 ounces each) great northern beans, rinsed well and drained

4 cups chicken bone broth

½ cup shredded white cheddar cheese

Optional toppings: additional shredded cheese, sliced jalapeno, chopped fresh cilantro leaves, chopped ripe avocado, fresh lime wedges

Instructions

Step 1: Finely dice the onion and bell pepper.

Step 2: For slow cooker: Heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic; sauté until they begin to soften, then transfer to your slow cooker.

Step 3: Add chicken tenders, chopped green chiles, cumin, oregano, cayenne, beans, and chicken broth to the slow cooker. Stir gently to combine.

Step 4: Cover and cook on LOW for 5–6 hours or on HIGH for 2–3 hours.

Step 5: Remove chicken and shred using two forks. Return shredded chicken to the slow cooker and stir in the shredded cheese.

Step 6: For Instant Pot: Turn on sauté mode and heat oil. Sauté onion, bell pepper, and garlic until softened. Add remaining ingredients except cheese. Secure lid and cook on soup mode for 20 minutes. Quick release pressure, remove chicken, shred, then return chicken and cheese to the pot. Stir to warm.

Step 7: For stovetop: Heat oil in a large stockpot over medium heat. Sauté onion, bell pepper, and garlic until softened. Add chicken, green chiles, spices, beans, and broth. Bring to a brisk simmer, then reduce heat to low. Cover and simmer for 30–40 minutes, stirring occasionally.

Step 8: Remove chicken, shred, return to pot, and stir in shredded cheese.

Step 9: Stir to combine and taste; add salt and pepper as needed.

Step 10: Serve in bowls topped with your choice of additional cheese, jalapenos, cilantro, avocado, or lime wedges. Enjoy!

Tips & Variations

Use bone broth for richer flavor, but chicken broth or stock works well too.

Adjust cayenne pepper to control the heat level to your liking.

For a creamier chili, stir in a splash of heavy cream or sour cream before serving.

Swap great northern beans for cannellini or navy beans if preferred.

Leftovers taste even better the next day as flavors meld beautifully.

FAQs

Can I use chicken breasts instead of tenders?

Yes, chicken breasts work well too. Just adjust cooking time slightly to ensure they are cooked through before shredding.

Is this chili spicy?

This recipe has a mild heat from the cayenne pepper and green chiles, but you can easily adjust the spice level by adding more or less cayenne or topping with jalapenos.