Description
This creamy and healthy White Chicken Chili is packed with chicken breasts, beans, corn, and green chiles. Ready in just 25 minutes for the perfect weeknight dinner!
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 tablespoon minced garlic (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
- 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
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add diced onions and cook for 4 minutes until softened. Add garlic and cook for another 30 seconds.
2. Add chicken broth, beans, green chiles, chicken, corn, chili powder, cumin, oregano, salt, and black pepper.
3. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes until chicken is cooked through.
4. In a small bowl, mix sour cream with ½ cup of hot chili. Stir back into the pot until well combined.
5. Serve hot with desired toppings like shredded cheese, cilantro, or tortilla strips.
Notes
For a thicker chili, add up to ¼ cup of cornmeal at the end.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Swap mild green chiles for spicy ones if you like extra heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- 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