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I have realized this past month or so that I like my coffee, tea and soups and chilis to be a hotter temperature than the average person. I love waking up early and enjoying that perfect cup of hot coffee before my kiddos wake up. If I don’t get that cup of coffee, I might warm up some up in the microwave throughout the day, but it will never achieve that perfect ” first thing in the morning” hotness. Probably because I am doing like ten other things. It the same thing with soups and chilis. I love chili straight out of the pot. I love leftover chili too, but I find myself heating it in the microwave multiple times, and much more than my husband.
Maybe I realized this because I have been making heaps of chili this season. Like some of you might wonder if I am going to turn this little ole website of mine into a chili blog. No, I tend to go through spurts over here. I happen to be on a chili kick. ( and I have a few more chili recipes on the way.)
The secret ingredient in this chili, in my opinion is Cavender’s Greek Seasoning
It’s no secret that I love Greek food. When I was little, my parents used to take me to the Greek Isles, a restaurant in Chicagoland and it is so good! While I don’t feel like I have the experience or authority to replicate Moosaka, I do still like to play around with Greek spices in my kitchen, then one day this Greek White Chicken Chili was born!
I went back an forth on whether or not I would add the green chilis to this dish. I was worried about how the chilis would complement all of the Greek spices. I ended up liking my version that had the chilis better. If you omit the green chilis, you are still going to have a great outcome; I just wouldn’t call it chili, I would call it Greek soup with beans. 🙂
I made this dish in my pressure cooker, but this can easily be made in a slow cooker as well. I will write the instructions for both below with the recipe.
Here is a little video I put together for you, showing how easy this is!
Can we talk about the cream cheese for a minute? Although traditionally, I have always used milk or cream in my soups and chilis, I find that cream cheese works best in my pressure cooker. Yes, cream cheese has a lot of calories. But I try to use a smaller amount. So instead of using an ounce block of cream cheese, I will use 4 ounces or even 3 ounces. You can sub the cream cheese with milk or cream if you like.
Greek Chicken Chili
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 2 cloves minced garlic
- 1 4.5 ounce can green chilis
- 2 15 ounce can northern white beans
- 2 tablespoons lemon juice
- 1 tablespoon oregano
- 1 tablespoon greek seasoning
- 1 tablespoon dill weed
- 4 ounces cream cheese
- 1 pound chopped chicken breast pieces
- 2 cups chicken broth
garnishes
- pita chips
- tzatziki sauce
- feta cheese
Instructions
Pressure Cooker Directions
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Set your pressure cooker to the saute setting. Add olive oil, celery, onions, and garlic. Saute until the celery and onions become translucent.
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add the rest of the ingredients into your pressure cooker pot in no particular order.
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Close pressure cooker lid and cook on high pressure for 15 minutes. Let NPR for 10 minutes.
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Remove lid. Turn on saute setting for about 5-8minutes and stir to thicken the chili a bit. You might want to add a little cornstarch if you are having problems with it.
Slow Cooker Directions
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Place the chicken at the bottom of your slow cooker. Add the rest of the ingredients.
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Cook on low for 4-6 hours.
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Serve
This chili was good. I loved the mixture of the Greek flavors with the green chilis. It was super flavorful and I can’t wait to make this again!
