White Chicken Chili
This creamy white chicken chili is made by simmering tender shredded chicken with green chilies, corn, and white beans in flavorful broth, resulting in a comforting, slightly thickened stew with a vibrant, fresh aroma. The dish combines hearty ingredients with simple techniques to produce a warm, satisfying final appearance perfect for cozy nights.
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Calories: 350kcal
Servings: 4
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Sharp chef’s knife
- Measuring Spoons and Cups
- Fork or tongs
Ingredients
- 2 pieces boneless chicken breasts preferably skinless and boneless
- 1 can green chilies diced, 4 oz can
- 1 cup corn kernels fresh or frozen
- 1 can white beans rinsed and drained, such as cannellini or great northern
- 1/2 cup cilantro chopped, for garnish
- 4 cups chicken broth low sodium preferred
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil for sautéing
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium heat until it shimmers and smells slightly nutty.
- Add the diced onion and minced garlic to the pot and sauté, stirring frequently, until the onion turns translucent and fragrant, about 3 minutes.
- Push the onion and garlic to the side of the pot, then carefully place the chicken breasts in the cleared space. Cover the pot and cook on low-medium heat for about 15-20 minutes, flipping the chicken halfway through, until the chicken is opaque and cooked through.
- Remove the cooked chicken breasts from the pot and set aside to cool slightly. While they rest, add the diced green chilies, corn kernels, and white beans to the broth, stirring to combine.
- Once the chicken has cooled enough to handle, shred it into bite-sized pieces using forks or tongs and return it to the pot.
- Pour in the chicken broth and bring the mixture to a gentle simmer over medium heat. Let it cook for about 10 minutes, allowing the flavors to meld and the broth to slightly thicken.
- Taste the chili and adjust the seasoning with salt, pepper, or a squeeze of lime if desired. The broth should be bubbling steadily and the ingredients tender.
- Turn off the heat and stir in chopped cilantro for a fresh, fragrant finish.
- Let the chili sit off the heat for a few minutes to settle, then ladle into bowls and serve hot, garnished with extra cilantro, cheese, or sour cream if you like.
Notes
For a spicier kick, add a dash of hot sauce or chopped jalapeños. Leftovers can be stored in an airtight container for up to 3 days and reheated on the stove or microwave.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 75mg | Sodium: 900mg | Potassium: 600mg | Sugar: 6g | Vitamin C: 20mg | Calcium: 50mg | Iron: 3mg