White Chicken Chili Recipe

4.67 from 3 ratings

from kristineskitchenblog.com

This White Chicken Chili is a delicious, cozy meal, perfect for a cold day. It's easy to make in one pot on the stove.

Prep Time20

Cook Time20

Total Time40

Servings: servings

Calories: 235kcal

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, sliced jalapeno, avocado, shredded cheese, etc.

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.
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.
Add all of the remaining ingredients to the pot: chicken broth, cumin, oregano, salt, cayenne pepper, white beans, diced green chiles and corn. Stir.
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 plate 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.

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 information is only an estimate.