A delicious and hearty White Chicken Chili recipe that is perfect for any occasion.
Author:Isabella
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 pound boneless, skinless chicken breasts
4 cups low-sodium chicken broth
2 (15-ounce) cans white beans (such as cannellini or great northern), drained and rinsed
1 (4-ounce) can diced green chiles
1 cup frozen corn
Salt and pepper to taste
1/2 cup sour cream
1/4 cup fresh cilantro, chopped (for garnish)
1 lime, cut into wedges (for serving)
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cumin, chili powder, smoked paprika, and cayenne pepper (if using) to the pot. Stir well to combine and cook for another minute to toast the spices.
Place the chicken breasts in the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot along with the white beans, diced green chiles, and corn. Stir to combine and let it simmer for another 10 minutes.
Season with salt and pepper to taste. Stir in the sour cream until fully incorporated.
Serve hot, garnished with chopped cilantro and lime wedges on the side.
Notes
For a creamier texture, blend a portion of the white beans before adding them to the pot.
Substitute the chicken with cooked turkey or shredded rotisserie chicken for a quicker option.