Description
This White Chicken Chili is a hearty and flavorful comfort meal perfect for cozy dinners. Made with tender chicken, white beans, green chilies, and a blend of spices, it combines creamy and zesty elements to create a satisfying dish. Served with toppings like shredded cheese, avocado, and tortilla chips, it’s a crowd-pleaser that comes together easily on the stovetop in about 40 minutes.
Ingredients
Scale
Protein & Vegetables
- 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
Liquids & Dairy
- 4 cups low-sodium chicken broth
- ½ cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
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
Garnishes (Optional)
- Fresh cilantro, chopped (for garnish)
- Shredded cheese
- Avocado
- Tortilla chips
Instructions
- Sauté Aromatics: 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 1 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 flavors. Then stir in the chicken breasts, drained white beans, diced green chilies, corn, and pour in the 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 simmer for 20 to 25 minutes until the chicken is cooked through. Remove the chicken from the pot, shred it using two forks, and return the shredded chicken to the pot.
- Add Creaminess & Serve: Stir in the sour cream or Greek yogurt along with the fresh lime juice. Allow the chili to simmer for an additional 5 minutes to blend the flavors and heat through. Ladle into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired. Serve warm.
Notes
- You can substitute chicken thighs for a juicier chili.
- Adjust cayenne pepper amount to control spiciness.
- Greek yogurt is a healthier alternative to sour cream.
- Make sure to rinse canned beans to reduce sodium content.
- Leftovers store well in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
