White Chicken Chili
A warm, comforting White Chicken Chili combining tender chicken, creamy beans, and zesty green chiles, perfect for chilly nights or busy weeknights.
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups chicken broth
- 2 cans (14-ounce) great Northern beans, drained
- 2 cans (4-ounce) 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 for creamy consistency
Instructions
Preparation
- Heat the olive oil in a large pot over medium-high heat.
- Add the diced onions and sauté for about 4 minutes until softened and translucent.
- Introduce the minced garlic to the pot and sauté for an additional 30 seconds.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Add the drained great Northern beans, mild green chiles, diced chicken breasts, and corn kernels. Stir everything together.
- Sprinkle in the chili powder, ground cumin, dried oregano, salt, and black pepper. Mix well.
- Allow the chili to reach a boil before reducing the heat to low.
- Cover the pot and let the chili simmer gently for about 10 minutes, or until the chicken is cooked through and tender.
- Take about ½ cup of the hot chili and blend it with sour cream in a separate bowl until smooth. Stir this mixture back into the pot of chili.
Serving
- Serve the chili hot in individual bowls or family-style from the pot.
- Garnish with fresh cilantro, sliced jalapeños, shredded cheese, or crispy tortilla strips, and a dollop of sour cream.
Notes
Use leftover cooked chicken for convenience. Adjust spice levels by varying the amount of chili powder and type of green chiles. Add veggies like bell peppers or zucchini for extra nutrition.