Description
A cozy, low-fuss white chicken chili that delivers big flavor with minimal cleanup, featuring creamy white beans, tender shredded chicken, and sweet corn.
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, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 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 1 tablespoon 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.
- Push the onion to one side and add the chicken breasts. Sear 2–3 minutes per side until lightly browned.
- Stir in the diced green chilies, drained white beans, chicken broth, ground cumin, chili powder, and corn. Mix to combine.
- Bring to a gentle boil, then reduce heat to low. 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 1–2 minutes so flavors meld.
- Taste and season with salt and pepper. Serve hot with chopped fresh cilantro and lime wedges.
Notes
This chili is great for meal prep, scales well, freezes beautifully, and improves in flavor after a day in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican