Easy White Chicken Chili Recipe
This easy, creamy white bean chicken chili has been a family favorite for years. Shredded chicken breast, white beans, green chiles, corn, and more swim in a silky, creamy broth!
Servings: 6 people
Calories: 399kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- ½ jalapeno pepper seeded and minced
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 4 ounces diced green chiles 1 can
- 2 boneless, skinless chicken breasts cut into thirds*
- 5 cups low-sodium chicken broth
- salt and pepper to taste
- 30 ounces white beans 2 cans, drained and rinsed**
- 1½ cups frozen corn ***
- ½ cup sour cream ****
- 2 limes juiced
Optional Garnishes:
- diced avocado
- chopped fresh cilantro
- tortilla chips
Instructions
- In a large pot set over medium-high heat, add the olive oil, onion, and jalapeno and cook until tender, about 5 minutes. Add the garlic, oregano, cumin, and chili powder and cook for 1 minute more.1 tablespoon olive oil, 1 yellow onion, ½ jalapeno pepper, 2 cloves garlic, ½ teaspoon dried oregano, ½ teaspoon chili powder, ½ teaspoon ground cumin
- Add the can of green chilis, chicken breasts, and chicken broth to the pot. Add salt and pepper to taste. Bring the pot to a boil, reduce the heat to low, and simmer covered for 10-12 minutes. The chicken should be tender and cooked through.4 ounces diced green chiles, 2 boneless, skinless chicken breasts, 5 cups low-sodium chicken broth, salt and pepper
- Transfer the chicken to a plate and use a fork to shred it into bite-sized pieces.
- Add the shredded chicken back to the pot along with the white beans and corn. Simmer over low heat, uncovered, for 10 more minutes.30 ounces white beans, 1½ cups frozen corn
- Remove the pot from the heat, stir in the sour cream, and squeeze in the juice of 2 limes.½ cup sour cream, 2 limes
- Serve while hot, garnished with avocado, cilantro, or tortilla chips if desired.diced avocado, chopped fresh cilantro, tortilla chips
Video
Notes
*Use boneless chicken breast or thighs. Thighs may take slightly longer to cook through. You can also use pre-cooked/leftover chicken, including rotisserie chicken.
**Cans of "white beans", cannellini beans, or Great Northern beans can be used.
***Frozen corn does not need to be fully thawed before using. You can also use canned corn.
****Plain Greek yogurt is a good substitute.
Tips:
- To make this more or less spicy, add more or less green chilis or jalapenos.
- Bring the sour cream to room temperature before using. This will prevent curdling, and ensure it mixes into the broth seamlessly.
- Skip the sour cream if you want a more liquid-y broth. Use heavy cream if you want it even creamier.
- Leftover/cooked chicken can be added in Step 4
- Nutritional information does not include optional garnishes.
Nutrition
Serving: 1bowl | Calories: 399kcal | Carbohydrates: 47g | Protein: 33g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 302mg | Potassium: 1327mg | Fiber: 9g | Sugar: 2g | Vitamin A: 241IU | Vitamin C: 17mg | Calcium: 156mg | Iron: 6mg