White Chicken Chili Recipe
from kristineskitchenblog.comThis easy stovetop white chicken chili is cozy, warming and perfect for a weeknight dinner! My recipe is dairy-free and uses white beans to thicken the broth and make it creamy.
Servings: 5 servings
Calories: 235kcal
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped yellow onion
- 2 cloves garlic minced
- 1 pound boneless, skinless chicken breasts or chicken thighs*
- 3 ½ cups low sodium chicken broth
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt plus more to taste
- ⅛-¼ teaspoon cayenne pepper or to taste, optional*
- 2 (15 ounces each) cans white beans such as cannellini beans or Great Northern beans, rinsed and drained
- 4 ounce can mild diced green chiles
- 1 cup frozen or canned corn
- For serving, as desired: crumbled tortilla chips or crispy tortilla strips, fresh cilantro, sour cream, squeeze of lime juice, sliced jalapeno, avocado, shredded cheese, etc.
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat on the stove. Add the onion to the pot and saute until softened, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds.2 tablespoons olive oil, 1 cup finely chopped yellow onion, 2 cloves garlic
- Push the onion and garlic to the edges of the pot and place the chicken breasts in the center. Brown the chicken on both sides, 3 to 4 minutes per side.1 pound boneless, skinless chicken breasts
- Add all of the remaining ingredients to the pot: chicken broth, cumin, oregano, salt, cayenne pepper, white beans, diced green chiles and corn. Stir.3 ½ cups low sodium chicken broth, 1 ½ teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon salt, ⅛-¼ teaspoon cayenne pepper, 2 (15 ounces each) cans white beans, 4 ounce can mild diced green chiles, 1 cup frozen or canned corn
- Bring to a simmer and then reduce the heat to medium low. Cover the pot and simmer for 20-25 minutes, or until the chicken is cooked through. (The chicken should register at least 165° F on an instant read thermometer inserted into the thickest part.)
- Remove the chicken to a clean bowl or cutting board and let it cool slightly. Meanwhile, use the back of a large spoon to mash a few, but not all, of the beans in the pot. This will thicken the broth slightly.
- Shred the chicken and return it to the pot. Taste the chili and add more salt if needed. Serve with toppings, as desired.For serving, as desired: crumbled tortilla chips or crispy tortilla strips, fresh cilantro, sour cream, squeeze of lime juice, sliced jalapeno, avocado, shredded cheese, etc.
Video
Notes
- Boneless, skinless chicken thighs may be substituted for the chicken breasts in this recipe. Bone-in chicken can also be used, but may require a few extra minutes to cook through. Once the chicken is cooked, remove it from the bones and shred it.
- Using 1/4 teaspoon of cayenne pepper will make this chili slightly spicy. If you are sensitive to spice, you can leave out the cayenne pepper or use less. If you want spicy chili you can add a little more, but be careful as cayenne pepper can be very spicy.
- To make the chili creamier, stir 1/4 cup of heavy cream or half and half into the finished chili.
Nutrition
Serving: 1.5cups | Calories: 235kcal | Carbohydrates: 15g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 483mg | Potassium: 658mg | Fiber: 2g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 2mg
