Description
A delicious and hearty White Chicken Chili recipe that’s perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 pound boneless, skinless chicken breasts, diced
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans white beans (such as cannellini or great northern), drained and rinsed
- 1 (4-ounce) can diced green chilies
- 1 cup frozen corn
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the cumin, oregano, chili powder, and cayenne pepper (if using) to the pot, stirring to combine. Cook for another minute to toast the spices.
- Add the diced chicken to the pot and cook until no longer pink, about 5-7 minutes.
- Pour in the chicken broth, then add the white beans, green chilies, and corn. Stir well and bring the mixture to a simmer.
- Reduce the heat to low and let the chili simmer for 20-25 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Just before serving, stir in the sour cream until well combined. Serve hot, garnished with chopped cilantro and lime wedges on the side.
Notes
- For a creamier texture, blend a portion of the chili before adding the sour cream.
- Substitute shredded rotisserie chicken for diced chicken breasts to save time.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: varies
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
Keywords: White Chicken Chili