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White Chicken Chili

A warm, hearty dish of tender chicken, creamy white beans, and zesty green chiles that is perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts Feel free to swap in rotisserie chicken for quicker prep.
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (15 ounces) white beans, drained and rinsed Canned beans for convenience.
  • 1 can (4 ounces) green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth Ensure it is gluten-free if needed.
  • 1 cup corn (frozen or canned)
  • Salt and pepper to taste
  • Chopped cilantro for garnish
  • Sour cream for serving Use dairy-free alternatives for vegan option.
  • Shredded cheese for serving Use dairy-free alternatives for vegan option.

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onion and garlic; sauté until the onion is softened.
  3. Add the chicken breasts to the pot, cooking until browned on both sides.
  4. Stir in the white beans, green chiles, cumin, chili powder, and chicken broth.
  5. Bring the mixture to a simmer, cover, and cook for about 25 minutes or until the chicken is fully cooked through.
  6. Remove the chicken, shred it, and then return it to the pot.
  7. Add the corn, stir, and season with salt and pepper to taste.
  8. Serve hot, garnished with chopped cilantro, sour cream, and shredded cheese.

Notes

Consider serving with warm cornbread, tortilla chips, or a fresh garden salad. Leftovers can be stored in airtight containers in the refrigerator for up to 4 days, or frozen for up to three months. Sauté spices briefly in olive oil before adding onions for enhanced flavor.