Description
A creamy and comforting white chicken chili filled with tender chicken, hearty beans, and zesty spices.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) white beans (cannellini or northern beans), drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- Salt and pepper to taste
- 1 cup corn (fresh, frozen, or canned)
- 1 cup heavy cream or half-and-half
- Optional toppings: shredded cheese, chopped cilantro, avocado slices, sour cream, lime wedges
Instructions
- Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, stirring occasionally.
- Next, stir in the minced garlic and cook for another minute until fragrant.
- Add in the green chilies, cumin, chili powder, and oregano. Stir for about a minute to toast the spices.
- Pour in the chicken broth, followed by the white beans and shredded chicken. Stir everything well and let it come to a gentle boil.
- Lower the heat and let it simmer for about 15 minutes.
- Add the corn and heavy cream, stirring until incorporated. Let it warm through for another 5 minutes.
- Serve the chili hot with your desired toppings.
Notes
For a healthier option, substitute heavy cream with Greek yogurt or coconut milk. Vegetarian version: swap chicken for jackfruit or more beans, and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg