Description
This White Chicken Chili is a hearty and flavorful comfort meal perfect for cooler days. Made with tender shredded chicken, creamy white beans, green chilies, and a blend of warming spices, this chili offers a delightful twist on traditional chili recipes. Easy to prepare on the stovetop, it combines savory aromatics with a creamy finish from sour cream or Greek yogurt, and is garnished with fresh cilantro, cheese, avocado, and crunchy tortilla chips for added texture.
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen or canned corn, drained
Beans and Canned Goods
- 2 (15-oz) cans white beans (cannellini or great northern), drained and rinsed
- 2 (4-oz) cans diced green chilies
- 4 cups low-sodium chicken broth
Spices and 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
Dairy and Garnishes
- ½ cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- Fresh cilantro, chopped (for garnish)
- Shredded cheese, avocado, and tortilla chips (optional, for serving)
Oils
- 1 tablespoon olive oil
Instructions
- Sauté Aromatics (Stovetop Method): Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and cook for an additional 1 minute until fragrant.
- Build the Chili: Stir in the ground cumin, dried oregano, chili powder, and optional cayenne pepper. Cook for 1 minute to release the spices’ aromas. Then add the chicken breasts (or thighs), drained white beans, diced green chilies, corn, and low-sodium chicken broth to the pot. Season with salt and black pepper to your taste.
- Simmer & Shred Chicken: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer gently for 20-25 minutes or until the chicken is fully cooked through. Remove the chicken from the pot; shred it with two forks, then return the shredded chicken back 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 heat through and incorporate the creaminess. Ladle the chili into bowls and garnish with chopped cilantro, shredded cheese, diced avocado, and tortilla chips, if desired.
Notes
- Use chicken thighs for extra juiciness and flavor.
- Adjust cayenne pepper quantity or omit based on spice preference.
- For a thicker chili, mash some of the beans before adding them to the pot.
- Freeze leftovers in airtight containers for up to 3 months.
- To keep it dairy-free, omit sour cream and cheese or substitute with plant-based options.
