Description
This White Chicken Chili is a hearty and flavorful comfort meal perfect for any day. Featuring tender shredded chicken, creamy white beans, and a mild blend of spices, it combines warming aromas and fresh garnishes for a satisfying dish that’s easy to prepare on the stovetop in just 40 minutes.
Ingredients
Scale
Protein & Vegetables
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen or canned corn, drained
Beans & Canned Goods
- 2 (15-oz) cans white beans (cannellini or great northern), drained and rinsed
- 2 (4-oz) cans diced green chilies
- 4 cups low-sodium chicken broth
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
Finishing Touches
- ½ cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- Fresh cilantro, chopped (for garnish)
- Shredded cheese, avocado, and tortilla chips (optional, for serving)
Instructions
- Sauté Aromatics (Stovetop Method): Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Build the Chili: Add ground cumin, dried oregano, chili powder, and cayenne pepper to the pot. Stir and cook for 1 minute to release the spices’ flavors. Next, add the chicken breasts, white beans, diced green chilies, corn, and low-sodium chicken broth. Season with salt and black pepper to taste.
- Simmer & Shred Chicken: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 20-25 minutes, or until the chicken is fully cooked through. Remove the chicken from the pot, shred it finely using two forks, and return the shredded chicken to the pot.
- Add Creaminess & Serve: Stir in sour cream or Greek yogurt along with fresh lime juice. Allow the chili to simmer for an additional 5 minutes to meld flavors and warm the creaminess through. Ladle the chili into bowls and garnish with chopped fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired.
Notes
- Use chicken thighs for a more tender, juicy chili.
- Cayenne pepper is optional and can be adjusted to your preferred heat level.
- Greek yogurt is a healthier alternative to sour cream and adds protein.
- Leftover chili stores well in the refrigerator for up to 3 days and freezes nicely.
- For a thicker chili, mash some of the beans before adding the chicken back in.
