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White Chicken Chili Recipe

White Chicken Chili Recipe
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★★★★★

4.9 from 11 reviews

A comforting and flavorful White Chicken Chili made with tender chicken, white beans, corn, and green chilies, seasoned with cumin, oregano, and chili powder. This hearty chili is creamy and zesty with a touch of lime and garnished with fresh cilantro and optional jalapeños for heat.

Ingredients

Scale

Main Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 can (15 oz) corn kernels, drained
  • 4 cups chicken broth
  • 1½ tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder
  • Salt and pepper to taste
  • 1½ lbs boneless, skinless chicken breasts or thighs

For Serving and Garnish

  • ½ cup sour cream or Greek yogurt
  • Juice of 1 lime
  • Fresh cilantro, for garnish
  • Sliced jalapeños (optional)
  • Lime wedges, for serving

Instructions

  1. Heat olive oil: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat until shimmering.
  2. Sauté onion and garlic: Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Add spices and liquids: Stir in the cumin, oregano, chili powder, salt, and pepper, coating the onions and garlic. Pour in the chicken broth, then add drained white beans, diced green chilies, and corn kernels. Bring mixture to a simmer.
  4. Cook chicken: Add the boneless, skinless chicken breasts or thighs to the simmering pot. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.
  5. Shred chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir well to combine.
  6. Add sour cream and lime juice: Remove the pot from heat and stir in the sour cream (or Greek yogurt) and the juice of one lime to add creaminess and brightness.
  7. Adjust seasoning: Taste the chili and adjust salt and pepper if needed. Heat gently if returned to stove but do not boil after adding sour cream.
  8. Serve and garnish: Ladle the chili into bowls and top with fresh cilantro and optional sliced jalapeños. Serve with lime wedges on the side for extra zest.

Notes

  • Use Greek yogurt as a healthier alternative to sour cream without compromising creaminess.
  • For a spicier chili, add more diced green chilies or jalapeños.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This chili also freezes well; thaw completely before reheating gently.
  • If you prefer a thicker chili, use an immersion blender to puree part of the chili before adding shredded chicken back in.

Nutrition

Keywords: white chicken chili, chicken chili, white bean chili, healthy chicken chili, easy chili recipe, low fat chili

Find it online: https://bitesizedbenny.com/white-chicken-chili-recipe/