Description
A comforting and creamy one-pot white chicken chili that’s quick and easy to make, perfect for weeknights.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 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, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; lower the heat if the garlic starts to brown.
- Push the 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 to combine.
- Bring the pot to a gentle boil, then reduce heat to low and simmer uncovered until the chicken is cooked through and tender, about 15–20 minutes.
- Transfer the chicken to a cutting board and shred with two forks. Return the 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 chopped cilantro and lime wedges.
Notes
You can substitute shredded rotisserie chicken to skip searing and reduce cook time. Add toppings like avocado or cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican