Description
A comforting one-pot Dutch oven white chicken chili with tender shredded chicken, white beans, and gentle heat from green chilies.
Ingredients
- 1 lb boneless, skinless chicken breasts (about 2 medium)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth (low-sodium if preferred)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn (frozen or canned)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat a Dutch oven over medium heat and add the olive oil.
- Add the chopped onion and sauté until translucent, 4–5 minutes. Add garlic and cook 30–45 seconds until fragrant; lower the heat if the garlic starts to brown.
- Push onion to the side and add the chicken breasts. Sear 2–3 minutes per side until lightly browned. They do not need to be cooked through.
- Stir in the diced green chilies, drained white beans, chicken broth, ground cumin, chili powder, and corn. Mix well.
- Bring to a gentle boil, then reduce heat to low and simmer, uncovered, until the chicken is cooked through and tender, about 15–20 minutes. Use an instant-read thermometer — chicken should reach 165°F (74°C).
- Transfer the chicken to a cutting board and shred with two forks. Return shredded chicken to the pot and stir. Heat for 1–2 minutes to combine flavors.
- Taste and season with salt and pepper. Serve hot with fresh cilantro and lime wedges.
Notes
Use canned beans for faster prep. Rotisserie chicken can be substituted to save time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American