Description
A quick and flavorful white chicken chili that’s creamy and satisfying, perfect for family dinners or casual gatherings.
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 (fresh, frozen, or canned)
- 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 until soft, about 4–5 minutes.
- Add minced garlic and cook for 30–60 seconds until fragrant.
- Increase heat to medium-high, add the cubed chicken, and cook until lightly browned, about 4–6 minutes.
- Stir in the drained white beans and diced green chiles. Pour in 4 cups chicken broth, then sprinkle in 1 teaspoon ground cumin and 1 teaspoon chili powder. Season with salt and pepper. Bring to a gentle boil.
- Lower the heat to a simmer, cover, and cook for 20–25 minutes until the chicken is cooked through.
- Stir in 1 cup corn and the juice of 1 lime. Heat for another 2–3 minutes.
- Serve hot, garnished with chopped cilantro and optional sour cream and shredded cheese.
Notes
Browning the chicken briefly adds depth; don’t skip even if in a hurry. Taste and adjust seasoning after simmering to avoid over-salting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican