Description
Creamy, cozy, and packed with tender chicken and white beans, this white chicken chili is a fast, feel-good dinner perfect for chilly evenings.
Ingredients
1 tablespoon olive oil
1 large onion, diced
1 tablespoon minced garlic (about 3 cloves)
2 cups chicken broth
2 (14-ounce) cans Great Northern beans, drained
2 (4-ounce) cans mild green chiles (with juices)
1 pound boneless skinless chicken breasts, diced (or rotisserie chicken)
1 cup corn kernels
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
⅔ cup sour cream
Optional: up to ¼ cup cornmeal for thickening
Instructions
1. Heat olive oil in a large pot over medium-high heat.
2. Add diced onion and cook for about 4 minutes until softened.
3. Add minced garlic and sauté for 30 seconds.
4. Stir in chicken broth, beans, green chiles with juices, chicken, corn, chili powder, cumin, oregano, salt, and pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes or until chicken is fully cooked.
6. Scoop out ½ cup of hot chili and mix with sour cream in a small bowl to temper.
7. Stir the sour cream mixture back into the pot.
8. Add cornmeal, a tablespoon at a time, if you want to thicken the chili.
9. Taste and adjust seasoning if needed.
Notes
Use rotisserie chicken to save time.
Mash some of the beans to make the chili naturally thicker.
Stirring sour cream with hot chili before adding it back helps prevent curdling.
This chili freezes well for up to 3 months.
Top with crushed tortilla chips, avocado, or cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 266
- Sugar: 3g
- Sodium: 603mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0.01g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 49mg