A comforting white chicken chili recipe, perfect for postpartum, pregnancy, or anyone wanting a freezer-friendly meal. It's packed with protein, fiber, and nourishing ingredients to support recovery, digestion, and sustained energy.
1. Heat olive oil in a large pot. Sauté onion and jalapeño for about 6 minutes until softened. Add garlic and seasonings; cook another minute.
2. Add chicken broth, beans and green chiles (with their liquid). Bring to a boil, then simmer for 18–20 minutes until reduced.
3. Mash some of the beans directly in the pot to naturally thicken the chili.
4. Stir in shredded chicken and corn. Cook for 3 minutes until heated through.
5. Finish with fresh lime juice, adjust seasonings and add your favorite toppings!
If freezing- store in large silicon cubes for up to 6 months. To reheat, place in pot or instapot. Cook on low/medium heat.
