This delicious savory skillet packs nutrients and winter coziness into one pan! So good you’ll be going back for seconds.
SERVING SIZE: 3-4
THE RECIPE:
Preheat oven to 425°F.
First, wash & prep all your veggies/beans, and dice your onions!
Then, add some olive oil in a cast iron skillet or oven-safe pan and heat it on the stove.
Throw in your onions and corn followed by chili seasoning, paprika, garlic powder, and salt. Then mix!
Next, put in your green chiles— how much you put in depends on your spice level! Mix again.
Add in the tiny bit of flour and mix in.
Pour in the chicken broth and stir. Simmer for a couple minutes.
Add in your shredded chicken, white beans, and greek yogurt. Mix and simmer for 4-6 minutes, constantly stirring.
Add lime juice and a handful of cilantro. Mix.
Take one full avocado and cube it. Save a fourth of the cubes to top, and add the rest to the pan.
While the pan is simmering, tear up some corn tortillas and then place them on the top of the pan, over what you’ve made so far.
Then shred white cheese over the tortillas.
Take your pan and place it in the oven to bake for ten minutes at 425°F!
After the ten minutes are up, carefully take the pan out of the oven using oven mitts.
Toppings are optional but I love do green onions, jalapeños, more cilantro, avocado, greek yogurt, etc. Squeeze the other half of the lime’s juice on top.
Now time for the most important step… taste and savor this delicious dish!
White Chicken Chili Skillet
Ingredients
- 1 tbsp olive oil to saute
- 2 cups onions diced
- 1 1/2 cups white corn
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 4 oz green chiles
- 1.5 tbsp flour
- 3 cups chicken broth
- 2 cups white beans rinsed
- 2 cups shredded chicken Rotisserie chicken works
- 1 lime to juice
- 1 avocado cubed
- 1/4 cup plain greek yogurt
- 4-6 tortillas to cover
- 6 oz white cheese shredded
- 1 handful cilantro
- green onions optional to top
- jalapeños optional to top
- OR instead of multiple spices, use 2 tablespoon chili seasoning
Instructions
- Preheat oven to 425°F.
- Wash & prep all your veggies/beans, and dice your onions!
- Add some olive oil in a cast iron skillet or oven-safe pan and heat it on the stove.
- Throw in your onions and corn followed by chili seasoning, paprika, garlic powder, and salt. Then mix!
- Next, put in your green chiles— how much you put in depends on your spice level but 4 oz seemed perfect to me! Mix again.
- Slowly stir in the flour.
- Add some in your broth and stir. Simmer for a few minutes.
- Add in your white beans, shredded chicken, and greek yogurt. Mix!
- Let it simmer for 4-6 minutes before adding juice from half a lime and a handful of cilantro. Mix.
- Take one full avocado and cube it. Save a fourth of the cubes to top the dish at the end, and add the rest to the pan.
- While the pan is simmering, tear up some corn tortillas and then place them on the top of the pan, over what you’ve made so far. Then shred white cheese over the tortillas.
- Place the dish in the oven to bake for ten minutes at 425°F!
- After the ten minutes are up, carefully take the pan out of the oven using oven mitts.
- Toppings are optional but I love green onion, jalapeño more cilantro and avocado, greek yogurt, etc. Squeeze the other half of the lime's juice on top.
- Now time for the most important step… taste and savor this delicious dish!
