Description
A comforting and creamy white chicken chili that’s easy to make on a weeknight, filled with pantry staples and brightened with lime.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 (15 oz) cans white beans, drained and rinsed
- 1 (4 oz) can diced green chiles
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn
- Juice of 1 lime
- Chopped cilantro for garnish
- Sour cream and shredded cheese for serving (optional)
Instructions
- Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant; don’t let it brown.
- Increase heat slightly, add the cubed chicken, and cook until lightly browned on all sides, about 4–6 minutes.
- Pour in the drained and rinsed white beans and the can of diced green chiles. Add 4 cups chicken broth, 1 teaspoon ground cumin, 1 teaspoon chili powder, and season with salt and pepper. Stir to combine and bring to a gentle boil.
- Lower the heat to maintain a simmer. Cover and cook for 20–25 minutes, until the chicken is cooked through and flavors have melded.
- Stir in 1 cup corn and the juice of 1 lime. Heat through 2–3 minutes. Taste and adjust salt, pepper, or lime as needed.
- Serve hot, garnished with chopped cilantro and optional sour cream and shredded cheese.
Notes
For a creamier chili, stir in 4 oz of cream cheese off-heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American