Description
This White Chicken Chili is a hearty and flavorful comfort meal featuring tender chicken, creamy white beans, and a blend of warming spices. Perfect for a cozy dinner, this recipe combines a savory broth with the freshness of lime and cilantro, delivering a delightful twist on traditional chili.
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 (15-oz) cans white beans (cannellini or great northern), drained and rinsed
- 2 (4-oz) cans diced green chilies
- 1 cup frozen or canned corn, drained
- 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 Ingredients
- 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 1 minute until fragrant.
- Build the Chili: Add ground cumin, dried oregano, chili powder, and optional cayenne pepper to the pot. Stir and cook for 1 minute to release the spices’ flavors. Then add the chicken breasts, drained 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 the heat to low. Cover the pot and let it simmer gently for 20-25 minutes, or until the chicken is fully cooked through. Remove the chicken breasts from the pot, shred them finely using two forks, then return the shredded chicken to the pot.
- Add Creaminess & Serve: Stir in sour cream or Greek yogurt along with fresh lime juice to add creaminess and brightness to the chili. Let it simmer for an additional 5 minutes. Serve hot, garnished with chopped fresh cilantro and optionally topped with shredded cheese, slices of avocado, and crunchy tortilla chips for added texture.
Notes
- For a spicier chili, increase the amount of cayenne pepper or add jalapeños.
- Using chicken thighs instead of breasts will result in a juicier chili.
- Low-sodium broth helps control the salt content; adjust seasoning accordingly.
- Greek yogurt is a healthier substitute for sour cream and adds protein.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
