Description
This White Chicken Chili is a creamy, hearty, and healthier take on traditional chili. Made with diced chicken breasts, beans, green chiles, and spices, it comes together in just 25 minutes for a comforting and flavorful meal.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups chicken broth
- 2 (14-ounce) cans great Northern beans, drained
- 2 (4-ounce) cans mild green chiles, with juices
- 1 pound boneless skinless chicken breasts, diced
- 1 cup corn kernels
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 cup sour cream
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add diced onion and cook for about 4 minutes until softened.
2. Add minced garlic and cook for another 30 seconds until fragrant.
3. Stir in chicken broth, beans, green chiles, diced chicken, corn, chili powder, cumin, oregano, salt, and black pepper.
4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10 minutes, or until chicken is fully cooked.
5. Place sour cream in a small bowl. Add about 1/2 cup of the hot chili into the sour cream and stir to temper it.
6. Pour the sour cream mixture back into the pot and stir until fully combined and creamy.
7. Serve warm and enjoy!
Notes
For a thicker chili, add up to 1/4 cup cornmeal at the end and stir to incorporate.
This chili stores well in the fridge for up to 4 days and also freezes beautifully for up to 3 months.
Top with shredded cheese, chopped cilantro, or tortilla strips for extra flavor and crunch.